How to Make Chicken Tortilla Soup

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Chicken thighs are often cheaper and more flavorful.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans are convenient and save time.

tortilla strips

🥗Healthier: baked tortilla chips

💰Cheaper: tortillas

Baked chips are lower in fat, and tortillas can be cut and baked.

Prepare the crock pot with a liner.

Add 2 large chicken breasts (about 1 to 1.5 pounds) to the crock pot.

Wash hands with hot soapy water after handling chicken.

Add 1/2 cup diced green bell pepper and 1/2 cup diced onion to the pot.

Season with 1 teaspoon salt and 1 teaspoon pepper.

Sprinkle 2 teaspoons chili powder over the chicken.

Add 1 tablespoon minced garlic to the pot.

Pour in 1 cup (8 ounces) of tomato sauce.

Add 1 cup of whole kernel corn (with some juices).

Add 1 can of diced tomatoes (not drained).

Add 1 can (4 ounces) of green chilies.

Add 1 can (14.5 ounces) of black beans (rinsed and drained).

Stir the ingredients slightly to combine.

Pour in 4 cups of chicken broth.

Cover and cook on low for 6 to 8 hours or on high for 4 hours.

After 4 hours, remove the chicken and shred it with two forks.

Return the shredded chicken to the pot and cook on high for an additional 15 to 30 minutes to soak up flavors.

Prepare crispy tortilla strips separately (link to another video provided).

Serve the soup garnished with cheese, sour cream, guacamole, and tortilla strips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary