Chicken Tortilla Soup

I’ve tried to perfect a chicken tortilla soup for a while and this recipe is amazing. I think it can be difficult to get enough flavor in the soup, but this is delicious.

Toppings can add a lot to this soup. I served it with shredded cheese and tortilla chips. However, you can also serve with avocado, sour cream, cilantro or bread.  

Enjoy!

RECIPE CARD

TIME TO COOK: 5-8 hours

SERVES: 4-6

INGREDIENTS

• 1 cup frozen corn

• 3 bell peppers

• 4 cups chicken broth

• 28 oz fire roasted diced tomatoes

• 2 cans black beans (drained)

• 1 yellow onion

• 1 lb chicken breasts

• 4 tbsp paprika

• 2 tbsp chili powder

• 1.5 tbsp cumin

• 1/2 tbsp coriander

• Salt & pepper

INTSRUCTIONS

1. Add corn, peppers, chicken broth, diced tomatoes, black beans, onion, chicken breasts, paprika, chili powder, cumin, coriander, and salt & pepper to the crock pot.

2. Allow to cook on low for 6 hours.

3. Remove chicken breasts and shred the chicken. Add chicken back to crock pot.

4. Cook for an additional 1-2 hours.

5. Serve!

TIP: You can also cook this soup on high in the crock pot. If you cook it on high, cook for 4 hours, then shred the chicken and add it back to the soup. Cook for an additional hour and serve!

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