Description
With hardly any prep work involved, this Slow Cooker Chicken Tortilla Soup will quickly become a household favorite!
Ingredients
- 5 cups Low Sodium Chicken Broth
- 2 cans (10 Oz. Size) Mild Diced Tomatoes With Green Chilies, Do Not Drain
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 1 cup Frozen Corn
- 1-½ teaspoon Garlic Powder
- 2 teaspoons Chili Powder
- 1 teaspoon Paprika
- Salt And Pepper, to taste
- 1 Tablespoon Fresh Lime Juice
- 3 Tablespoons Chopped Fresh Cilantro
- 2 Medium Chicken Breasts
Preparation
Spray a medium slow cooker with nonstick cooking spray or line with a slow cooker liner. Add chicken broth, diced tomatoes, beans, corn, garlic powder, chili powder, paprika, salt, pepper, lime juice, and cilantro to slow cooker. Stir. Add chicken breasts and cover. Cook on low for 6–7 hours or on high for 3–4 hours.
About 20 minutes before serving, remove chicken breasts from slow cooker and shred using two forks.
Return to slow cooker and heat until warmed.
Serve immediately with some shredded cheese, diced avocado, or tortilla strips, if desired. Enjoy!
