Ingredients
1 lb. boneless skinless chicken breasts
1 (15-oz.) can black beans, rinsed
1 c. frozen corn
2 bell peppers, chopped
1 white onion, chopped
1 (15-oz.) can fire-roasted tomatoes
1/4 c. freshly chopped cilantro, plus more for garnish
3 cloves garlic, minced
1 tbsp. ground cumin
1 tbsp. chili powder
1 tsp. kosher salt
2 c. low-sodium chicken broth
1 c. shredded Monterey jack
1 tbsp. extra-virgin olive oil
3 small corn tortillas, cut into strips
Sliced avocado, for serving
Sour cream, for serving
Lime wedges, for serving
Preparation
Step 1In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth. Step 2Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours. Step 3Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more. Step 4Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.Step 5Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.
Also—did we mention you get to top it with crunchy tortilla strips, avocado, and sour cream? Let’s see chicken noodle soup try to do that! What’s in chicken tortilla soup? We load ours up with extra protein by adding black beans, then throw in some vegetables (corn! bell peppers! onion!) for health and color, and flavor it all with canned fire-roasted tomatoes, which we love for their smokiness. The tortillas get added as croutons at the very end for a texture contrast! Do I have to use boneless skinless chicken breasts? Nope! If you’ve got thighs, use ’em! We recommend taking the meat off the bone for a faster, easier cooking process. Rotisserie chicken also works, and because it’s already cooked, it will cut down on the amount of time the soup needs to cook in the slow cooker. Sub in an equal amount and cook until heated through. Can I use another kind of broth? Sure can! Vegetable broth will do great here. If you’ve only got water on hand, we recommend a little extra salt and a little extra oil or butter to pump that flavor back up. How do I fry the tortilla strips? It sounds like something fancy a restaurant would do, but it’s actually SO easy: Simply cut corn or flour tortillas into small strips and cook them in about a tablespoon of olive oil in a skillet over medium heat until crispy. Drain them on a paper towel-lined plate as you would cooked bacon. Don’t forget to season them with salt while they’re hot! What else can I top this soup with? We like to load it up with avocado, tortilla croutons, and sour cream, but really, any of your favorite nacho fixings work. Try fresh jalapeños, thinly sliced radish, fresh herbs, or some shredded cheese! How long does the soup last? It gets even better with time. This soup lasts in the fridge for up to 5 days in a resealable container. Just heat and serve—preferably with more crunchy tortilla toppings! Tried this recipe? Let us know how it came out in the comments below! If you’re looking for a vegan tortilla soup, we’ve got you covered!
