Description
A hearty and flavorful Mexican-inspired soup made with tender chicken, vegetables, and spices, slow-cooked to perfection and topped with crispy tortilla strips.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- Tortilla strips, for topping
- Optional toppings: shredded cheese, sour cream, avocado slices
Instructions
- Place chicken breasts, black beans, corn, diced tomatoes, chicken broth, onion, garlic, chili powder, cumin, paprika, salt, and pepper into the slow cooker.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove chicken from the slow cooker, shred with two forks, and return to the soup.
- Stir in lime juice and chopped cilantro.
- Serve hot, topped with tortilla strips and optional toppings like cheese, sour cream, or avocado.
Notes
- For added heat, add a chopped jalapeño or a pinch of cayenne pepper.
- This soup freezes well—store in an airtight container for up to 3 months.
- You can substitute chicken thighs for a richer flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg