This recipe is a favorite of mine from Delish.com and is perfect for days when you want something homemade but don’t want to spend a lot of time cooking. I usually make a soup bar by stacking the soup bowls, spoons, and napkins near the crockpot, along with the toppings listed below. Line up a few of your favorite hot sauces so people can get just the right amount of heat.
Chicken Tortilla Soup
1 lb. boneless skinless chicken breasts
1 (15-oz.) can black beans, rinsed
1 c. frozen corn
2 bell peppers, chopped
1 white onion, chopped
1 (15-oz.) can fire-roasted tomatoes
1/4 c. freshly chopped cilantro, plus more for garnish
3 cloves garlic, minced
1 tbsp. ground cumin
1 tbsp. chili powder
1 tsp. kosher salt
2 c. low-sodium chicken broth (I like to use bone broth)
1 tbsp. extra-virgin olive oil
1 c. shredded Monterey jack
Toppings (Grab some cute bowls, fill them ahead of time with these toppings, and keep them in the fridge until you’re ready to serve the soup)
3 small corn tortillas, cut into strips ** (the Fresh Gourmet packaged tortilla strip from Pick N Save, Sendiks, or Metro Market are great if you don’t feel like making the tortilla strips)
Shredded Mexican-blend cheese
Fresh chopped cilantro
- In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
- Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
- Shred chicken with a fork, then top the soup with Monterey Jack and cover to let melt, 5 minutes more. **I skip this step and let people add cheese to their individual bowls instead.
- Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
- Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime wedges.