Slow Cooker Chicken Tortilla Soup
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 4 oz can chopped green chiles
- 1.5 tbsp chili powder
- 1.5 tsp cumin
- 1 tsp paprika
- 1 tsp coriander
- 4 cups chicken broth
- 1 14.5 oz can diced tomatoes
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can pinto beans, rinsed and drained
- 1 cup corn
- 1 tbsp lime juice
- to taste salt and pepper
- to taste crushed tortilla chips, cheese, and sour cream (for serving)
Instructions
- Combine chicken, onion, garlic, green chiles, chili powder, cumin, paprika, coriander, chicken broth, and diced tomatoes in a slow cooker.
- Cover and cook on low for 6 hours, or until chicken is no longer pink.
- Remove chicken from slow cooker and shred with a fork.
- Return shredded chicken to slow cooker. Add black beans, pinto beans, corn, and lime juice.
- Continue to cook on low heat until beans are heated through.
- Season with salt and pepper to taste.
- Serve with crushed tortilla chips, cheese, and sour cream.
