Slow Cooker Chicken Tortilla Soup
This Slow Cooker Chicken Tortilla Soup is flavorful and topped with chips, cheese, and all the good stuff.
Equipment
- slow cooker
Ingredients
Chicken and Vegetables
- 3 pieces chicken breasts
- 2 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 medium onion, chopped
- 1 piece red bell pepper, seeded and chopped
- 1 piece yellow bell pepper, seeded and chopped
- 28 oz whole or diced tomatoes, with juice
- 10 oz diced tomatoes and green chilies
- 3 cups low sodium chicken broth more if you like the soup more liquidy
- 4 oz tomato paste
- 1 whole chipotle pepper in adobo may add 2 to 3 if you'd like
- 15 oz black beans, drained
Instructions
Cooking Instructions
- Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell peppers, tomatoes, tomatoes and green chilies, chicken broth, tomato paste, chipotle pepper, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours (or 8 hours on low). Stir in the lime juice.
- Using 2 forks, break up the chicken into chunks (or you may shred it more fine if you like). Taste and add more salt if the soup needs it.
- Serve it piping hot in a bowl with sour cream, avocado, cilantro leaves, crushed tortilla chips, and grated cheese on top!
Nutrition
Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 25gFat: 7gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 1000IUVitamin C: 50mgCalcium: 100mgIron: 3mg
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