Description
A hearty and flavorful chicken tortilla soup made easily in the slow cooker, topped with your favorite garnishes.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs or breasts
- 1 15 oz can diced tomatoes (15 oz)
- 1 15 oz can black beans (drained and rinsed)
- 1 15 oz can sweet corn (drained)
- 1 onion (diced)
- 1 jalapeño pepper (seeds removed and finely chopped (adjust to taste))
- 3 tbsp of taco seasoning or 30g packet
- 4 cups chicken broth
- 1 cup Tortilla strips
- sliced avocado, chopped fresh cilantro, shredded cheese, sour cream
Instructions
- Place the chicken, diced tomatoes (with their juice), black beans, canned corn, diced onion, and Jalapeno in the slow cooker.
- Pour in the chicken broth and taco seasoning.
- Give everything a quick stir to combine.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and easy to shred.
- Remove the chicken, shred it using two forks, and mix it back into the soup.
- Top with tortilla strips and serve.
- You can top each bowl with sliced avocado, a sprinkle fresh cilantro, shredded cheese, or a dollop of sour cream.
Notes
Feel free to adjust the spice level by using more or less jalapeño or taco seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 126 kcal
- Sugar: 2 g
- Sodium: 830 mg
- Fat: 3 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 17 g