Slow Cooker Chicken Tortilla Soup

I tried this recipe in January for the first time and we all LOVED it!!  It's so quick and easy to prepare!  Just toss everything into the slow cooker and walk away!  The tortilla strips are optional, but they make it that much better!

Enjoy!

Kirsten

SLOW COOKER CHICKEN TORTILLA SOUP

1 1/2 pounds boneless skinless chicken breasts or thighs

1 small yellow onion, diced

1 - 15 oz can black beans, drained and rinsed

1 1/2 cups fresh or frozen defrosted corn kernels

1 - 15 oz can diced fire roasted tomatoes with green chilis (like Rotel)

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 teaspoon kosher salt

3 cups chicken broth

2 tablespoons fresh lime juice

Crispy Tortilla Strips

4 corn tortillas cut into thin strips

1 tablespoon avocado oil or other neutral flavored oil

1 pinch of salt

1) To a 6 quart slow cooker, add the chicken, onion, beans, corn, diced tomatoes, fire roasted tomatoes, spices, salt and broth.  Stir to combine.

2) Cover and cook on high for 4-5 hours or 6-7 hours on low, until chicken is cooked through and shreds easily with a fork.  Do not uncover during cooking time.

3) While the soup is cooking, make the tortilla strips by preheating the oven to 400F.  Add the tortilla strips to a rimmed baking dish, along with the oil and a pinch of salt, tossing to combine.  Bake until the strips are golden and begin to crisp, about 8-10 minutes, tossing half way through.  Transfer to a paper towel lined plate and allow to cool.

4) When the soup is ready, uncover and remove the chicken to a cutting board.  Shred with a fork or cut into chunks.

5) Add back to the slow cooker along with the lime juice, stirring to combine.  Taste and add additional sale or lime juice if desired.

6) Serve with the tortilla strips and any other toppings you like (shredded cheese, cilantro or sour cream).

NOTES:

~I used 3 nice sized chicken breasts.

~I like to use Vidalia onions, but regular yellow onions are just fine.

~I use frozen sweet corn and I do not defrost it.

~I use a 10 oz can of Rotel.

~I do use avocado oil, but if you don't have that on hand, canola or regular vegetable oil would be fine.