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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Slow cooker chicken tortilla soup Recipe

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This recipe for Slow cooker chicken tortilla soup is from Mimi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
1 (14.5 oz) can petite diced tomatoes
3/4 cup finely chopped yellow onion
4 cloves garlic, pressed through a garlic crusher
2 1/2 teaspoon chili powder
1 1/2 teaspoon ground cumin
3/4 teaspoon paprika
1/2 teaspoon ground coriander
Salt and freshly ground black pepper, to taste
1 1/2 lbs boneless skinless chicken breasts
1 (14.5 oz) can black beans, drained and rinsed
1 1/2 cups frozen corn
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
Directions:
Directions:
Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste. Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.
Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
Serve warm with tortilla strips and cheese and other optional ingredients.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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