Slow Cooker Chicken Tortilla Soup

A flavorful, hearty and comforting Chicken Tortilla Soup made easy with the slow cooker. It's especially delicious piled high with all the best toppings!

📝 Ingredients

• 1 3/4 lbs boneless skinless chicken thighs, (or chicken breasts (trim thighs of excess fat))
• 2 (14.5 oz cans) low-sodium chicken broth
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 (4 oz) can chopped green chilies
• 3/4 cups finely chopped yellow onion, (rinsed under hot water to remove harsh bite)
• 1 Tbsp minced garlic, (rinsed under hot water to remove harsh bite)
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp paprika ((sweet or smoked))
• Salt and freshly ground black pepper, (to taste)
• 1 (14.5 oz) can black beans, (drained and rinsed)
• 1 1/2 cups frozen corn
• 1/4 cup chopped fresh cilantro
• Tortilla chips, (crushed)
• Shredded cheddar or monterey jack cheese
• Diced avocado (, diced roma tomatoes, sour cream (optional))

👨‍🍳 Instructions

1. 1Add chicken to 5 to 7 quart slow cooker.
2. 2Pour in chicken broth, diced tomatoes, tomato sauce, and green chilies. Add onion, garlic, chili powder, cumin, paprika, and season with salt and pepper to taste.
3. 3Cover and cook on low heat 6 hours, or until chicken is cooked through.
4. 4Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
5. 5Serve warm with tortilla chips, cheese and other optional ingredients.