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Chicken Tortilla Soup

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This mouth-watering soup is not only bursting with color - it's teeming with lots of nutrients and flavor. It's totally worth the time it takes to make it, with a delicious chicken breast and lots of fresh, natural ingredients - this is a hearty soup that will not only keep you warm but well-fed and well-fueled!

Click here for a homemade chicken broth recipe.

Prep Time 9 hours

Serves: 5

Difficulty Level: Low

Chicken Tortilla Soup

Ingredients:

Chicken broth - 2.5 cans (14.5 oz.) (low-sodium)

Petite diced tomatoes - 1 can (14.5 oz.)

Yellow onion - 3/4 cup (finely chopped)

Garlic - 4 cloves (pressed through a garlic crusher)

Chili powder - 2 1/2 tsp.

Ground cumin - 1 1/2 tsp.

Paprika - 3/4 tsp.

Ground coriander - 1/2 tsp.

Salt and Pepper - to taste

Chicken breast - 1.5 lbs (boneless and skinless)

Black beans - 1 can (14.5 oz.) (drained and rinsed)

Frozen corn - 1 1/2 cups

Lime juice - 1 tbsp. (fresh)

Cilantro - 1/4 cup (chopped, fresh)

Method of Preparation:

Place chicken broth and diced tomatoes in a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander, and salt and pepper to taste.
Add the chicken breasts and cover with a lid. Leave the contents to cook for 6 hours on low heat, or until the chicken is cooked through.
Remove the chicken, shred into pieces, and put it back in the slow cooker. Stir in the rest of the ingredients (black beans, corn, lime juice, and cilantro). Cook some more, until all ingredients are heated through. Serve warm, with optional tortilla strips, cheese, or anything that would make a good topping.

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