Description
A hearty and flavorful slow cooker chicken tortilla soup made with tender shredded chicken, beans, corn, and tomatoes with chilies. It is an easy, comforting meal perfect for feeding a crowd.
Ingredients
- 3 chicken breasts (boneless skinless)
- 1 packet fajita seasoning
- 1 medium onion (chopped)
- 2 cans tomatoes with chilies
- 1 can black beans (rinsed)
- 1 can corn (drained)
- 1 red bell pepper (chopped)
- 4 cups chicken broth
- 2 cloves garlic (minced)
- 1 bay leaf
- 1 tablespoon chopped cilantro (for garnish)
- 1 cup tortilla strips (for garnish)
Instructions
- Add the chicken breasts, fajita seasoning, chopped onion, tomatoes with chilies, black beans, corn, red bell pepper, chicken broth, minced garlic, and bay leaf to the slow cooker. Stir gently to combine.
- Cover and cook on low for 6 hours.
- Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker.
- Cook for an additional 20 minutes to allow the flavors to blend.
- Serve hot and garnish with chopped cilantro and tortilla strips. Add optional toppings such as sour cream or avocado if desired.
Notes
- For extra flavor, squeeze fresh lime juice over each serving.
- You can substitute chicken thighs for chicken breasts for a richer taste.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup also freezes well for up to 3 months.
- Additional toppings can include shredded cheese, diced avocado, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 6 hours 20 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 55 mg
