Click here for weather warnings and watches
Follow the storms with our live blog

RECIPES: Slow Cooker Chicken Tortilla Soup

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Yield: About 6 cups

Calories per serving: 130 calories

Ingredients

For the soup

  • 36 ounces low-sodium chicken broth
  • 1 (14.5 ounce) can petite diced tomatoes
  • 1/2 cup finely chopped yellow onion
  • 4 teaspoons minced garlic
  • 2 and 1/2 teaspoon chili powder
  • 1 and 1/2 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • Salt and black pepper, to taste
  • 1 pound boneless, skinless chicken breasts (raw)
  • 1 (14.5 ounce) can black beans, drained and rinsed
  • 1 (15.25 ounce) can whole Kernel corn, drained
  • 1/4 cup chopped fresh cilantro
  • 1 Tablespoon lime juice

For the tortilla strips

  • 10 (6-inch) corn tortillas
  • 1 tablespoon vegetable oil
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt

Additional garnishes (optional)

  • Shredded cheddar cheese, diced avocado, diced roma tomatoes, sour cream

Directions

For the soup

  1. Pour these ingredients in a slow cooker: chicken broth, diced tomatoes, onion, garlic, chili powder, cumin, paprika, and a little bit of salt and pepper.
  2. Add chicken breasts (thawed or frozen) then cover with lid and cook on LOW heat for 6 hours, or until chicken is cooked through. Add an extra hour if the chicken is still frozen.
  3. Remove chicken and shred.
  4. Return to slow cooker along with black beans, corn, cilantro and lime juice, and stir. Cook until heated through.
  5. Serve warm with tortilla strips and other optional ingredients.

For the tortilla strips

  1. Preheat oven to 375 degrees Fahrenheit
  2. Cut the tortillas into uniform 1/2-inch strips (I used food shears) and add to a large bowl.  Add vegetable oil and toss to coat.
  3. Sprinkle with seasonings and toss again.
  4. Transfer tortilla strips to baking sheet, trying not to overlap them.
  5. Bake in oven for 10 minutes.
  6. Add generously to soup!

Recipe from Kylee’s Kitchen