Chicken Tortilla Crock Pot Soup
Ingredients:
1 lb boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (15 oz) diced tomatoes with green chilies (like Rotel)
4 cups chicken broth
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon oregano
Salt and pepper, to taste
1 tablespoon olive oil (for sautéing)
1/4 cup fresh cilantro, chopped (optional)
Juice of 1 lime
Optional Toppings:
Crispy tortilla strips or chips
Shredded cheese (cheddar, Monterey Jack)
Sour cream
Diced avocado
Fresh cilantro
Sliced jalapeños
Instructions:
1. Sauté the Aromatics (Optional Step for Extra Flavor):
Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic. Sauté for about 3-4 minutes until softened and fragrant.
2. Add Ingredients to the Crock Pot:
In your crock pot, add the sautéed onion and garlic (or raw, if you prefer to skip sautéing).
Place the chicken breasts in the pot. Add the black beans, corn, diced tomatoes with green chilies, chicken broth, chili powder, cumin, paprika, oregano, salt, and pepper.
3. Cook the Soup:
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
4. Shred the Chicken:
Once the chicken is cooked, remove the breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the soup and stir in fresh cilantro and lime juice.
5. Serve:
Ladle the soup into bowls and top with your choice of crispy tortilla strips, shredded cheese, sour cream, avocado, or other toppings.