Community recipe
Slow Cooker Chicken Tortilla Soup
A slow-cooked chicken tortilla soup topped with sour cream, avocado, cilantro leaves, crushed tortilla chips, and grated cheese.
- Serves
- 12
- Prep
- 10 min
- Cook
- 5 hr
- Difficulty
- Easy
Get ready
Ingredients
- 3 chicken breasts
- 2 tsp chili powders
- 1 tsp cumin
- 1 tsp salt, to taste
- 1 tsp black pepper, to taste
- 1 onion, medium, chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 whole or diced tomato, 28-oz can, with juice
- 1 diced tomatoes and green chilies, 10-oz can, such as Rotel
- 3 cup low sodium chicken broth, more if you like the soup more liquidy
- 4 oz tomato paste
- 1 chipotle pepper in adobo, may add 2 to 3 if desired
- 1 cup black bean, 15-oz can, drained and rinsed
- 1 lime, juiced
- 3 chicken breasts, cooked
- 1 tsp salt, more to taste (optional)
- 1 cup sour cream (optional)
- 1 g avocado (optional)
- 1 cup cilantro leaf (optional)
- 1 cup tortilla chip, crushed (optional)
- 1 cup cheese, grated (optional)
Make it
Instructions
- 01
Combine ingredients in the slow cooker
Place 3 each chicken breasts in the slow cooker. Sprinkle on 2 tsp chili powder, 1 tsp cumin, 1 tsp salt, and 1 tsp black pepper. Add 1 medium onion, 1 red bell pepper, 1 yellow bell pepper, 1 28-oz can whole or diced tomatoes, 1 10-oz can diced tomatoes and green chilies, 3 cups low sodium chicken broth, 4 oz tomato paste, 1 whole chipotle pepper in adobo, and 1 15-oz can black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or on low for 8 hours. Stir in 1 each lime juice.
- 02
Break up the chicken
Using 2 forks, break up 3 each chicken breasts into chunks, or shred them more finely if you like. Taste and add more 1 tsp salt if the soup needs it.
- 03
Serve with toppings
Serve it piping hot in a bowl with 1 cup sour cream, 1 cup avocado, 1 cup cilantro leaves, 1 cup crushed tortilla chips, and 1 cup grated cheese on top.
