Chicken Tortilla Soup

Ingredients:

For the Soup:

2 boneless, skinless chicken breasts

1 onion, chopped

2 cloves garlic, minced

1 can (15 oz) diced tomatoes

1 can (15 oz) black beans, drained and rinsed

1 can (7 oz) green chilies, diced

1 cup frozen corn

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

For Toppings:

1 cup tortilla strips

1/2 cup shredded cheddar cheese

1/2 cup sour cream

Fresh cilantro, chopped

Lime wedges

Directions:

Place the chicken breasts, onion, garlic, diced tomatoes, black beans, green chilies, frozen corn, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper into the slow cooker.

Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender.

Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.

Taste and adjust seasoning if necessary, adding more salt, pepper, or chili powder to suit your preferences.

Ladle the soup into bowls and top with tortilla strips, shredded cheddar cheese, sour cream, chopped cilantro, and a squeeze of lime juice.

Prep Time: 10 minutes | Cooking Time: 6-7 hours (low) | Total Time: 6-7 hours

Kcal: 320 kcal | Servings: 6 servings