Slow Cooker Chicken Tortilla Soup

Ingredients

• •700 g (about 1.5 lb) boneless skinless chicken breasts
• •1 can (796 ml) canned diced tomatoes with green chiles (e.g. Rotel)
• •1 can (540 ml) canned black beans, drained and rinsed
• •1 cup frozen corn kernels
• •3 cups chicken broth
• •1 medium yellow onion, diced
• •3 garlic cloves, minced
• •2 chipotle peppers in adobo sauce, minced
• •2 tsp ground cumin
• •1.5 tsp chili powder
• •1 tsp smoked paprika
• •1 tsp salt
• •2 tbsp lime juice
• •6 small tortillas or 2 cups chips corn tortillas or tortilla chips, for topping
• •as desired sour cream, shredded cheddar, avocado, cilantro, for serving

Directions

1. 1Add chicken breasts, diced tomatoes, black beans, frozen corn, chicken broth, onion, garlic, chipotle peppers, cumin, chili powder, smoked paprika, and salt to the slow cooker.
2. 2Stir everything together, ensuring the chicken is submerged in the liquid.
3. 3Cover and cook on LOW for 6 hours or HIGH for 3.5 hours, until the chicken shreds easily.
4. 4Remove the chicken breasts to a board, shred with two forks, and return to the pot.
5. 5Stir in the lime juice and taste for seasoning, adjusting salt or chili as needed.
6. 6If using corn tortillas for strips, slice them and bake at 200°C (400°F) for 8–10 minutes until crispy, or simply crush tortilla chips.
7. 7Ladle soup into bowls and pile on your chosen toppings: sour cream, cheddar, avocado slices, crispy tortilla strips, and fresh cilantro.

💡 Canned diced tomatoes with green chiles (Rotel brand) are sold at most large Canadian grocers including Walmart and Loblaws; regular diced tomatoes plus 1 small can of diced green chiles is a perfect substitute. Chipotle peppers in adobo are in the international or Mexican aisle — freeze the rest of the can in tablespoon-sized portions.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.