Slow Cooker Chicken Tortilla Soup | A Sweet Pea Chef

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.

Lay the chicken breasts and chicken thighs into the bowl of a slow cooker.

Top with diced fresh tomatoes, diced red onion, diced yellow onion, garlic, low sodium chicken stock, jalapeno, cumin, sea salt, ground black pepper, chili powder, paprika, dried basil, dried oregano, cayenne pepper, lime juice, corn, and freshly chopped cilantro, and stir to combine.

Cut a couple corn tortillas into strips and submerge them into the liquid in the slow cooker.

Cover and cook on low for five to six hours, or on high for three to four hours.

Once the chicken is tender and can easily be pulled apart, remove it from the slow cooker and shred using two forks.

Return the shredded chicken back to the slow cooker pot and stir to incorporate.

Slice a few more tortillas into thin long strips and heat olive oil over medium-high heat in a pan.

In batches, lightly fry the tortilla strips in olive oil until they're golden brown and crispy, then remove and lay them on a paper towel to drain and lightly sprinkle with a little sea salt.

Ladle the soup into a bowl and top with sliced avocado, the fried tortilla strips, and a squeeze of lime juice over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary