Effortless Chicken Tortilla Soup (Print Version)
# Ingredients:
01 -
1 yellow onion, chopped up.
02 -
1 1/2 pounds chicken thighs or breasts.
03 -
1 can of black beans, drained and rinsed.
04 -
1 can fire-roasted diced tomatoes.
05 -
1 1/2 cups of corn.
06 -
1 can of regular diced tomatoes.
07 -
1 spoonful of garlic powder.
08 -
1 spoonful of smoked paprika.
09 -
1 spoonful of cumin.
10 -
1/2 spoonful chili powder.
11 -
1 spoon of salt.
12 -
3 cups of broth (chicken).
13 -
4 corn tortillas, sliced into strips.
14 -
1 spoon of cooking oil.
15 -
A pinch of extra salt.
16 -
2 spoons of lime juice to taste.
17 -
Guacamole as desired.
18 -
Optional toppings: sour cream, jalapeños, cilantro, cheese, avocado.
# Instructions:
01 -
Toss chicken, beans, onion, corn, tomatoes, broth, and spices in slow cooker and stir well.
02 -
Leave lid on and cook for 4-5 hours on high, or 6-7 hours on low. Chicken should shred easily.
03 -
To get crunchy strips, preheat oven to 400°F. Coat the strips with oil and a sprinkle of salt.
04 -
Bake strips for 8-10 minutes. Shake them halfway through so they cook evenly. Cool them on paper towels.
05 -
Tear the chicken into pieces. Add it back to the slow cooker along with lime juice. Taste and adjust lime or salt if needed.
06 -
Serve topped with tortilla strips and whatever toppings you like.
# Notes:
01 -
Shortcut: Store-bought chips save time.
02 -
Nutrition info based on chicken breast and oil, skipping toppings.