Slow Cooker Chicken Tortilla Soup – My Favourite Mexican Soup!

Slow Cooker Chicken Tortilla Soup as seen on SlowCookerSociety Yummy

This Crock Pot Chicken Tortilla Soup Will Make You All Warm and Cozy…

I really like Mexican food and when it comes to soups, the Chicken Tortilla is one of my preferred…
When I saw this mouth watering video on Delish, I couldn’t resist to share it with you 😍😍.

Here it is:

Time for the ingredients:

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Slow Cooker Chicken Tortilla Soup - My Favourite Mexican Soup!
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 serves
Ingredients
  • 1 lb. boneless skinless chicken breasts
  • 1 15-oz. can Black Beans, rinsed
  • 1 c. frozen corn
  • 2 bell peppers, chopped
  • 1 white onion, chopped
  • 1 15-oz. can fire-roasted tomatoes
  • ¼ c. freshly chopped cilantro, plus more for garnish
  • 3 cloves garlic, minced
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. kosher salt
  • 2 c. low-sodium chicken broth
  • 1 c. Shredded Monterey Jack
  • 1 tbsp. extra-virgin olive oil
  • 3 small corn tortillas, cut into strips
  • Sliced avocado, for serving
  • Sour cream, for serving
  • Lime wedges, for servingIn a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
  • Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
  • Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
  • Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
  • Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.
Instructions
  1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
  2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
  3. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
  4. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
  5. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.
 

Via delish Slow-Cooker Chicken Tortilla Soup