Chicken Tortilla Soup (Print Version)
# Ingredients:
01 -
4 corn tortillas, sliced into strips.
02 -
1 yellow onion, chopped.
03 -
1 1/2 pounds of chicken (breasts or thighs).
04 -
3 cups of chicken broth.
05 -
1 can of fire-roasted tomatoes.
06 -
1 can of diced tomatoes.
07 -
1 1/2 cups of corn kernels.
08 -
1 can of black beans, drained and washed.
09 -
1 spoonful of garlic powder.
10 -
1 spoonful of ground cumin.
11 -
1 spoonful of smoked paprika.
12 -
1/2 spoonful of chili powder.
13 -
1 spoonful of salt.
14 -
2 spoons of fresh lime juice.
15 -
1 pinch of salt.
16 -
1 spoonful of cooking oil.
17 -
Guacamole for serving.
18 -
Add-ons: sour cream, jalapeños, avocado slices, shredded cheese, cilantro.
# Instructions:
01 -
In a slow cooker, toss chicken, onion, tomatoes, beans, corn, broth, and seasonings together. Stir well.
02 -
Cover and cook for 4-5 hours on high or 6-7 hours on low. Chicken should shred easily.
03 -
For crispy tortilla strips: Preheat oven to 400°. Coat the strips with oil and sprinkle with salt.
04 -
Bake in oven for about 8-10 minutes. Stir midway. Once done, let cool on paper towels.
05 -
Shred the chicken with two forks and add back to the pot. Stir in lime juice. Adjust lime or salt if it needs more flavor.
06 -
Serve in bowls with crispy strips and top with your favorite extras.
# Notes:
01 -
Pre-made chips are a quick substitute if you don’t want to make tortilla strips.
02 -
Nutrition info calculated using chicken breast and oil, without toppings.