Delicious Slow Cooker Chicken Tortilla Soup

This simple and flavorful soup was enjoyed
by the entire family!

Ingredients:

2 (14.5 ounce) cans black beans 

2 pounds boneless, skinless chicken breasts or thighs

2 (15 ounce) cans diced tomatoes

2 (4 ounce) cans diced green chiles

2 small onions, chopped

4 cloves garlic, minced or pressed

2 teaspoons ground cumin

2 teaspoons chili powder

1/2 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon ground black pepper

8 cups (2 quarts) low sodium chicken or bone broth

2 cups frozen corn

2 tablespoons lime juice

Garnishes:

6 cups crushed tortilla chips

1/2 cup chopped or torn fresh cilantro leaves (optional)

1 1/2 cup shredded Pepper Jack or cheddar cheese (optional)

sour cream (optional)

Method:

Use a colander to drain and rinse the black beans. Set aside.

Place the chicken in the bottom of the slow cooker. Add the diced tomatoes (with liquid), chiles, onion, garlic and beans. Sprinkle the cumin, chili powder, paprika, salt and pepper over the chicken and vegetables. Stir in the broth until all of the ingredients are mixed.

Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Remove the chicken to a plate or large bowl. Stir the frozen corn into the soup. Use two foks to shred the chicken. Stir the shredded chicken into the soup. Stir in the lime juice and leave the soup in the slow cooker for another 10 minutes.

Ladle individual servings into bowls and garnish with tortilla chips. If desired, also garnish with grated cheese, cilantro and a dollop of sour cream. Makes 12 servings.

Notes: This recipe may be cut in half to produce a smaller amount of soup.

When I served this soup to my Mexican-born daughter-in-law and she loved it! That's the best endorsement for a Mexican style dish that I could receive. 🥰