Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients (6)

1 lb boneless skinless chicken breasts

1 15 oz can black beans, rinsed

1 cup frozen corn

2 bell peppers, chopped

1 white onion, chopped

1 15 oz can fire-roasted tomatoes

1/4 cup freshly chopped cilantro, plus more for garnish

3 cloves garlic, minced

1 tbsp cumin

1 tbsp chili powder

1 tsp kosher salt

2 cup low-sodium chicken broth

1 cup shredded Monterey jack

1 tbsp extra-virgin olive oil

3 small corn tortillas, cut into strips

Sliced avocado, for serving

Sour cream, for serving

Lime wedges, for serving

Directions

1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hrs.
3. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 min more.
4. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 min. Transfer to a paper towel-lined plate and season with salt.
5. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.