Description

Crock Pot Chicken Tortilla Soup Recipe made with slow cooked chicken breasts, diced tomatoes, black beans, sweet corn, jalapeño, garlic, cumin, chili powder, and rich low sodium chicken broth, finished with crispy baked tortilla strips.

Ingredients

1 1/4 lb boneless skinless chicken breasts (about 3–4 breasts)
10 oz diced tomatoes with green chilies
14.5 oz diced tomatoes (no salt added)
1 cup frozen corn, thawed
1 cup black beans (no salt added), drained & rinsed
1 medium onion, diced
1 jalapeno, diced
2 cloves garlic, minced
4 cups organic low sodium chicken broth or stock
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon Himalayan salt
1/4 teaspoon black pepper

Tortilla Strips: Organic corn tortillas

Olive oil cooking spray
Himalayan salt
Optional toppings: Avocado, cheese, lime, Greek yogurt, cilantro

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Instructions

Combine chicken breasts, both cans of tomatoes, corn, black beans, onion, jalapeno, garlic, chicken broth, cumin, chili powder, salt, and pepper in slow cooker.

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.

Remove chicken breasts, shred with two forks, and return to slow cooker. Stir well.

For tortilla strips: Cut corn tortillas into thin strips. Lightly spray with olive oil and sprinkle with salt. Bake at 400°F for 8-10 minutes until crispy.

Serve soup topped with tortilla strips and desired toppings.

Prep Time: 15 min
Cook Time: 3–4 hours
Category: Soup
Method: Slow Cooker
Cuisine: American