It couldn’t be easier. Just throw it all in the crockpot and set it to cook while you go enjoy your day. Six hours later, you’ve got a tasty, light chicken tortilla soup.
4 ½ cups chicken broth (one box)
14 ½ oz can petite diced tomatoes
1 ¼ cups finely chopped yellow onion
3 cloves garlic , minced
1 tbsp chili powder
2 tsp ground cumin
¾ tsp paprika
½ tsp ground coriander
1 ½ lbs boneless skinless chicken breasts, fresh or frozen
14 ½ oz can black beans, drained and rinsed
1 ½ cups corn, frozen or fresh
1 tbsp lime juice
¼ cup chopped fresh cilantro
Toppings (Optional)
Tortilla strips or chips
sour cream
avacado, diced
shredded taco cheese
1
No complicated instructions here. Dump it all in a crock pot and set to High for six hours. Around 5 1/2 hours, take out the chicken, shred it with a fork and knife, then put it back in for the next half hour.
Serve with any of the optional toppings.
Ingredients
4 ½ cups chicken broth (one box)
14 ½ oz can petite diced tomatoes
1 ¼ cups finely chopped yellow onion
3 cloves garlic , minced
1 tbsp chili powder
2 tsp ground cumin
¾ tsp paprika
½ tsp ground coriander
1 ½ lbs boneless skinless chicken breasts, fresh or frozen
14 ½ oz can black beans, drained and rinsed
1 ½ cups corn, frozen or fresh
1 tbsp lime juice
¼ cup chopped fresh cilantro
Toppings (Optional)
Tortilla strips or chips
sour cream
avacado, diced
shredded taco cheese
Directions
1
No complicated instructions here. Dump it all in a crock pot and set to High for six hours. Around 5 1/2 hours, take out the chicken, shred it with a fork and knife, then put it back in for the next half hour.
Serve with any of the optional toppings.
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