Fire Roasted Chicken Tortilla Soup in the Crockpot
Slow cooker chicken tortilla soup with seared chicken, black beans, fire roasted tomatoes, green chilies, and warm spices.
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 1 can (15 oz) black beans rinsed and drained
- 1 can (15 oz) fire-roasted diced tomatoes undrained
- 1 can (10 oz) diced tomatoes with green chilies undrained
- 1 can (4 oz) chopped green chilies undrained
- 4 cup low-sodium chicken broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional
- salt and black pepper to taste
Instructions
Cooking
- Pat the chicken dry and sear in the hot olive oil 3 to 4 minutes per side until golden. Set aside.
- Saute the onion in the same skillet 5 to 7 minutes, add the garlic, and cook 1 minute.
- Transfer the onion and garlic to a 6 quart slow cooker and add the beans, tomatoes, green chilies, and broth.
- Stir in the chili powder, cumin, paprika, cayenne, salt, and pepper, then place the chicken on top.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken reaches 165 degrees F.
- Shred the chicken, return it to the pot, and cook on low 15 to 20 minutes. Serve with toppings.
Notes
Store leftovers in the refrigerator for 3 to 4 days and reheat on the stove to 165 degrees F. Toppings are not included in the nutrition estimate.