Description
Tender chicken, vibrant veggies, and a hint of spice simmer together in this hearty slow cooker soup. Serve with creamy avocado and crispy tortilla strips for a satisfying meal.
Ingredients
Units
Scale
- 2 lbs (907 g) chicken breasts or thighs (skinless and boneless)
- 1 large onion (about 2 cups) (diced)
- 1 green bell pepper (about 1 cup) (diced)
- 1 red bell pepper (about 1 cup) (diced)
- 1 28 oz (794 g) can diced tomatoes
- 1 15 oz (425 g) can black beans, rinsed and drained
- 1 15 oz (425 g) can corn
- 1 1/2 qts (1420 ml) chicken stock (make sure it is gluten-free if need be)
- 1/4 cups (59 ml) chopped fresh cilantro
- 1 tbsp cumin
- 1 tbsp chili powder
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 tsp garlic powder
- 1 lime (juiced)
- 5 corn tortillas
- avocado (for serving)
Instructions
- Turn crock-pot to low setting.
- Add half of the onions and bell peppers to the bottom of the crockpot.
- Place chicken on top of onions and peppers.
- Add remaining ingredients except for the corn tortillas. You may need to add more chicken stock to reach the desired consistency of your soup.
- Cover with lid and cook for 6 hours on low.
- Shred chicken with a fork and serve with fresh avocados and tortilla strips.
- Preheat oven to 375°F (190°C).
- Cut tortillas into strips.
- Spray a baking sheet with cooking spray.
- Place strips in a single layer on the baking sheet and then spray the tops lightly with cooking spray.
- Place in the oven and bake for 5-10 minutes, until strips are crispy.
Notes
- For deeper flavor, brown the chicken in a skillet before adding it to the slow cooker.
- To make this soup vegetarian, substitute the chicken with 2 (14 ounce) cans of vegetarian chili.
- Store leftover soup in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 700
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 10
- Protein: 30
- Cholesterol: 80