Slow Cooker Chicken Tortilla Soup

 

Slow Cooker Chicken Tortilla Soup
#Soups #ChickenTortila #SlowCooker

Ingredients
6 SERVINGS

36 oz. chicken broth (or 4 and 1/2 cups low-sodium)

14.5 oz. petite diced tomatoes (1 can)

3/4 cup yellow onion (finely chopped)

4 tsp. minced garlic

2 1/2 tsp. chili powder

1 1/2 tsp. ground cumin

3/4 tsp. paprika

salt

black pepper (to taste)

1 lb. boneless skinless chicken breasts

14.5 oz. black beans (1 can ,drained and rinsed)

1 1/2 cups corn (canned or fresh)

1/4 cup chopped fresh cilantro

1 Tbsp. lime juice

10 corn tortillas (6-inch)

1 Tbsp. vegetable oil

2 tsp. chili powder

1 tsp. garlic powder

1/2 tsp. salt

shredded cheddar cheese

avocado (diced)

Roma tomatoes (diced)

sour cream

Directions

For the soup

1. Pour these ingredients in a slow cooker: chicken broth, diced tomatoes, onion, garlic, chili powder, cumin, paprika, and a little bit of salt and pepper.
2. Add chicken breasts (thawed or frozen) then cover with lid and cook on LOW heat for 6 hours, or until chicken is cooked through. Add an extra hour if the chicken is still frozen.
3. Remove chicken and shred.
4. Return to slow cooker along with black beans, corn, cilantro and lime juice, and stir. Cook until heated through.
5. Serve warm with tortilla strips and other optional ingredients.

For the homemade tortilla strips

1. Preheat oven to 375 degrees Fahrenheit
2. Cut the tortillas into uniform 1/2-inch strips (I used food shears) and add to a large bowl.  Add vegetable oil and toss to coat.
3. Sprinkle with seasonings and toss again.
4. Transfer tortilla strips to baking sheet, trying not to overlap them.
5. Bake in oven for 10 minutes, toss around, and return to oven for an additional 5 minutes.
6. Add generously to soup!