crock pot chicken tortilla soup

 This Crockpot Chicken Tortilla Soup is a recipe that the entire family will love! An easy slow cooker recipe that's packed full of veggies, beans, tender chicken, and all the best Tex-Mex flavors. Garnish with crispy tortilla strips for the perfect finish!

Ingredients

1 tablespoon olive oil

1 medium white onion

1 jalapeño, deseeded and diced (plus more for garnish)

2 to 4 garlic cloves

1 ½ pounds boneless skinless chicken breasts

32 ounces low-sodium chicken broth

15 ounces black beans, 1 can; drained and rinsed

14 ½ ounces crushed tomatoes

14 ounces whole kernel sweet corn, 1 can; drained and rinsed

10 ½ ounces Rotel, undrained

½ cup chopped cilantro, plus more for garnish

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 lime, juiced

Salt, to taste

Tortilla Strips, for garnish

Avocado, for garnish

Instructions

Heat a medium pan over low-medium heat. Add the oil, onion, jalapeño, and garlic, and cook until softened, about 2-3 minutes. Transfer the mixture to a 6-7 quart slow cooker.

1 tablespoon olive oil

1 medium white onion

1 jalapeño

2 to 4 garlic cloves

Add the remaining ingredients (except lime juice, tortilla strips and avocado). Cook on HIGH for 4-5 hours or LOW for 6-7 hours.

1 ½ pounds boneless skinless chicken breasts

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

14 ½ ounces crushed tomatoes

32 ounces low-sodium chicken broth

15 ounces black beans

14 ounces whole kernel sweet corn

10 ½ ounces Rotel

½ cup chopped cilantro

Remove the chicken, shred, and add back to the crock pot. Stir in the lime juice. Taste, and add salt if desired.

Serve with tortilla strips, cilantro, and avocado for garnish.

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