Slow Cooker Chicken Tortilla Soup

A smoky, hearty Mexican-inspired soup with shredded chicken, black beans, corn, and tomatoes. Top with crispy tortilla strips, sour cream, and cheese for a complete meal.

Ingredients

• •2 boneless chicken breasts
• •1 can (400g) diced tomatoes
• •1 can (400g) black beans, rinsed
• •1 cup frozen corn
• •1 onion, diced
• •2 cloves garlic, minced
• •1 jalapeño, diced (optional)
• •3 cups chicken broth
• •1 teaspoon cumin
• •1 teaspoon chili powder
• •1/2 teaspoon smoked paprika
• •Salt and pepper, to taste
• •Tortilla strips, sour cream, cheddar, and cilantro for serving

Instructions

1. 1. Place chicken breasts in the slow cooker. Add diced tomatoes, black beans, corn, onion, garlic, jalapeño, and all spices.
2. 2. Pour in the chicken broth and stir everything together. Season lightly with salt and pepper.
3. 3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
4. 4. Remove chicken breasts and shred with two forks. Return shredded chicken to the soup and stir.
5. 5. Taste and adjust seasoning. Serve topped with tortilla strips, shredded cheddar, sour cream, and fresh cilantro.