This zesty and warming soup is just asking to be on your dinner menu this week. Toppings of tortilla chips, avocado, cilantro and lime add incredible flavour and texture to a big, comforting bowl of slow-cooked shredded chicken, sweet potato, black beans and tomatoes. To make this into a vegan or vegetarian soup, simply skip the chicken, toss in another can of black beans and replace the chicken broth with vegetable broth.
Slow Cooker Tortilla Soup
Prep Time: 20 minutes
Cook Time: 2 hours on high, 4 hours on low
Total Time: 2 hours 20 minutes on high, 4 hours 20 minutes on low
2 boneless, skinless chicken breasts
2-1/2 cups chicken broth
1 (28 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
2 small or 1 large yellow onion, diced
1 sweet potato, diced
1 red pepper, seeded and diced
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1 lime, quartered
1/2 cup (about a handful per serving) tortilla chips
1/4 cup cilantro, roughly chopped
1 avocado, pitted and diced
1. Stir to combine all tortilla soup ingredients (except for toppings) in a large slow cooker. Replace lid and cook on high for 2 hours or on low for 4 hours.
2. After time is up, shred the chicken using two forks and stir to coat with remaining soup ingredients.
1. Dish the tortilla soup into bowls and top each one with a squeeze of lime, tortilla chips, cilantro and avocado. Serve hot.
For tortilla soup outside of the bowl, try this family-friendly Chicken Tortilla Casserole (aka Mexican lasagna!) from The Pioneer Woman.