Description
A simple and flavorful creamy tortilla soup made in your slow cooker.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1 (32 ounce) carton chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup shredded Monterey Jack cheese
- Optional toppings: tortilla strips, shredded cheese, sour cream, cilantro, avocado
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- Add black beans, corn, diced tomatoes with green chilies, diced green chilies, chicken broth, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Remove chicken from the slow cooker and shred it with two forks.
- Return shredded chicken to the slow cooker.
- Stir in heavy cream and shredded Monterey Jack cheese until cheese is melted and soup is creamy.
- Serve hot with your favorite toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper.
- If you don’t have heavy cream, you can use half-and-half, but the soup will be less rich.
- This soup freezes well. Let it cool completely before transferring to an airtight container.
- Prep Time: 15 min
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-American