Slow Cooker Chicken Tortilla Soup
This Slow Cooker Chicken Tortilla Soup recipe is simple to make, naturally gluten-free, and SO flavorful and delicious!
Foto: Gimme Some Oven — AliIngredients
6 servings
- 2 boneless skinless chicken breasts (about 1 pound)
- 4 cups good-quality chicken stock
- 2 (14-ounce) cans black beans, rinsed and drained
- 1 (14-ounce) can fire-roasted diced tomatoes, with juice
- 1 (15-ounce) can whole-kernel corn, drained
- 1 (4-ounce) can diced green chiles
- 4 cloves garlic, minced
- 1 -2 dried pasilla (negro) chile peppers*
- 1 white onion, peeled and diced
- 2 teaspoons ground cumin
- 1 teaspoon salt, or more/less to taste
- fresh lime wedges
- optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
Steps
Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Remove the pasilla chile(s), and discard.
Serve warm with a squeeze of fresh lime juice, and topped with optional garnishes if desired.
You can also refrigerate this soup in a sealed container for up to 4 days. Or freeze it for up to 3 months.
Source: Gimme Some Oven by Ali
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