Slow Cooker Chicken Tortilla Soup
- Yield 6
- Prep 10 minutes
- Total 10 minutes
Slow Cooker Chicken Tortilla Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 boneless skinless chicken breasts (about 1 pound)
- 4 cups good-quality chicken stock
- 2 (14-ounce) cans black beans, rinsed and drained
- 1 (14-ounce) can fire-roasted diced tomatoes, with juice
- 1 (15-ounce) can whole-kernel corn, drained
- 1 (4-ounce) can diced green chiles
- 4 cloves garlic, minced
- 1-2 dried pasilla (negro) chile peppers*
- 1 white onion, peeled and diced
- 2 teaspoons ground cumin
- 1 teaspoon salt, or more/less to taste
- fresh lime wedges
- optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
Method
Tip in all ingredients to a slow cooker, and stir to combine. Leave for 3-4 hours on a hot burner or 6-8 hours on a low burner, until the chicken is cooked through and shreds easily. Take two forks to shred the chicken. Lift the pasilla chile(s), and discard.
Plate warm with a squeeze of fresh lime juice, and topped with skippable garnishes if desired.
You can also refrigerate this soup in a sealed container for up to 4 days. Or freeze it for up to 3 months.
