Chicken Tortilla Soup

I couldn’t be more happy with the flavors in this soup. This is very light and tastes amazing. Best of all, this soup is super easy and healthy!

My husband hasn’t been feeling well the last few days and he’s had this soup twice and said it was excellent. I served it to him with some saltine crackers last night. 

I used chicken thighs in this but to make it even more healthy, you can use chicken breast. 

Here are all the ingredients you need plus you’ll want a bag of frozen corn (not pictured). I’m a fan of the already chopped garden herbs. Man, it makes it easier. This pulled together so quickly and you make it all in your slow cooker. 

Chicken Tortilla Soup

• 1 large low sodium Chicken broth
• 1 large chopped onion
• 1 can petite diced tomatoes 
• 1 Tablespoon Chili powder
• 1 teaspoon Paprika
• 2 teaspoon Ground cumin
• 3 cloves minced Garlic
• 1/2 teaspoon Ground Coriander
• Salt/Pepper to taste 
• 4 Chicken breast or boneless skinless thighs
• 15 oz. Canned Black beans, rinsed 
• 12 oz Frozen corn
• 1/4 cup Cilantro
• 1 Lime, juiced

Tip: You can add extra beans if you love beans or make it vegetarian and leave the chicken out!

In your crockpot add your broth, seasonings, canned tomatoes, onion and garlic. Then add your chicken (I used 4 thighs). Place on low until your chicken is cooked and tender. 

Remove the chicken and shred or chop. Replace chicken back in pot and add: beans, corn, cilantro and lime juice. Allow to cook until corn is heated (about 30 minutes). Serve and enjoy.

 This recipe is adapted from https://www.cookingclassy.com/slow-cooker-chicken-tortilla-soup-2/#jump-to-recipe