Slow-Cooker Chicken Tortilla Soup
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Prep Time:
15m
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Cook Time:
5h 30m
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Total Time:
6h
Ingredients
- 1/3 Red onion, chopped
- 1 Clove garlic, minced
- 1 Boneless, skinless chicken breast (about 3/4 lb)
- 10 oz Black beans, canned, rinsed
- 1/2 c Frozen corn
- 16 oz Can fire-roasted tomatoes
- 1 c Chicken broth
- 1/2 tsp. kosher salt
- 1/2 tsp. Cayenne powder
- 1 c Mexican blend cheese, shredded
- 2 small corn tortillas, cut into strips
- Sliced avocado, for serving
- Sour cream, for serving
- 1 tbsp. Vegetable oil
Instructions
- In a slow cooker, combine chicken, black beans, corn, onion, fire-roasted tomatoes, garlic, cayenne powder, salt, and chicken broth. The broth should just barely cover all the ingredients, and if not, add more water.
- Cover and cook on low until chicken is cooked and falling apart, 5 hours.
- Remove chicken from the slow cooker and shred using 2 forks. Add back to slow cooker for another 30 minutes.
- Meanwhile, make the tortilla crisps. Heat oil in a large skillet over medium heat. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
- Top soup with shredded cheese and cover to let melt, 5 minutes.
- Serve soup in bowls and top with tortilla crisps, avocado, and sour cream.