Name: Slow-Cooker Chicken Tortilla Soup
Ingredients: 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)

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

The best part about slow-cooker chicken tortilla soup is that it's super easy to make. Just toss all the ingredients in the cooker, and then let it do its thing.

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Ingredients

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

Instructions

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.