Slow Cooker Shredded Chicken Tortilla Soup
A slow cooker soup with chicken breasts, black beans, corn, and tomatoes with green chiles that shreds right in the pot.
Equipment
- Slow cooker
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans rinsed and drained
- 1 can (15 oz) corn drained
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cup low-sodium chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- ΒΌ tsp salt plus more to taste
- black pepper to taste
- tortilla strips, shredded cheese, sour cream, avocado, and cilantro for serving
Instructions
Cooking
- Place the chicken, beans, corn, tomatoes, onion, garlic, broth, chili powder, cumin, salt, and pepper in a slow cooker.
- Stir well to combine.
- 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 with two forks and stir it back into the soup.
- Taste, adjust the seasoning, and serve with toppings.
Notes
Thaw the chicken before cooking. Do not reheat leftovers in the slow cooker. Refrigerate within two hours and eat within 3 to 4 days. Nutrition is an estimate without toppings.