Chicken Tortilla Soup
A spicy blend of tomatoes, black beans, green chili peppers and chicken comes together in the slow cooker to make a delicious Mexican soup.
Ingredients
- 2 large chicken breasts, baked (or 1 small rotisserie chicken)
- 15 ounces crushed tomatoes, or 1 jar mild salsa
- 32 ounces chicken stock
- 1 envelope taco seasoning, you can use mild or hot as desired
- 4 ounces green chili peppers, chopped
- 15 ounces corn
- 15 ounces black beans, rinsed and drained
- 1 tablespoon lime juice
- salt and pepper to taste
- tortilla strips and sour cream for garnish
Instructions
- Add the chopped baked chicken to the slow cooker. Add the remaining ingredients and stir. Cover and cook for 4 hours on high heat.
- Ladle the soup into bowls and garnish with crispy tortilla strips, sour cream, and a sprig of cilantro.
Equipment
- 1 4-quart slow-cooker
Notes
NOTE: I use Hatch Green Chiles for this recipe. They are so much more flavorful than the other brands of green chilis. They come from Hatch Valley, New Mexico and can be purchased at Costco and Publix. They give this soup a nice warm heat and don't overpower the other flavors. A neighbor of ours that lived in Arizona for years introduced us to these spicy little gems. I package them in small ziplock bags in my freezer for easy use in soups and chili.
Nutrition
Calories: 340kcalCarbohydrates: 47gProtein: 30gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 53mgSodium: 944mgPotassium: 1076mgFiber: 11gSugar: 10gVitamin A: 942IUVitamin C: 21mgCalcium: 61mgIron: 4mg