When I want something warm and comforting, this slow-cooker soup is a perfect choice. It’s loaded with flavor and colorful vegetables and topped with shredded cheese and tortilla strips. It makes a lot, so it’s a great recipe to feed
Since this week marked the official start of fall, (even though it doesn’t feel like it in SoCal) I decided to share my recipe for chicken tortilla soup. I love to cook and make yummy foods for my family and friends. This recipe is one of my favorites and is always a hit! It’s easy to make, delicious and hearty. Perfect for fall weather! Enjoy!
Slow-Cooker Chicken Tortilla Soup
- 1 lb. boneless skinless chicken breasts
- 1 15- oz. can Black Beans rinsed
- 1 c. frozen corn
- 2 bell peppers chopped
- 1 white onion chopped
- 1 15- oz. can fire-roasted tomatoes
- 1/4 c. freshly chopped cilantro plus more for garnish
- 3 cloves garlic minced
- 1 tbsp. cumin
- 1 tbsp. chili powder
- 1 tsp. kosher salt
- 2 c. low-sodium chicken broth
- 1 c. Shredded Monterey Jack
- 1 tbsp. extra-virgin olive oil
- 3 small corn tortillas cut into strips
- Sliced avocado for serving
- Sour cream for serving
- Lime wedges for serving
- In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
- Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
- Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
- Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
- Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.
Allow this soup to simmer on the stove or in a slow-cooker for several hours, and your home will smell wonderful. The chicken becomes very tender, the vegetables become melt-in-your-mouth soft, and your kitchen will fill with a hearty fragrance of herbs, spices, beans and tortillas.