Healthy Chicken and Fresh Tomato Tortilla Soup

This light, but flavorful chicken and fresh tomato tortilla soup proves that soup doesn’t have to be just a “winter thing.” Simply throw ingredients in your slow cooker and head off to the beach or on a hike while the soup simmers away at home.
Cook Time7 hrs 40 mins
Course: Soup
Cuisine: American, Mexican
Keyword: Slow Cooker Soup
Servings: 8
Author: Kelli

Ingredients

  • lb skinless chicken breasts
  • 4 vine tomatoes diced
  • 1-2 jalapenos diced I kept the seeds as I wanted the heat, but feel free to remove
  • 1 cup fresh or frozen corn
  • 1 15- oz can black beans rinsed and drained
  • 6 cups low sodium chicken broth
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 2 tsp onion powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • Juice of 1 lime
  • Optional additions for serving: Avocado Tortillas or tortilla chips , Shredded Mexican cheese

Instructions

  • Place all ingredients from chicken – salt and pepper in slow cooker. Cook on low for 7.5 hours.
  • When timer is up, remove chicken from slow cooker and shred. Option to blend a few cups of the soup to make it a little thicker, but I prefer the chunks of vegetables. Place chicken back in slow cooker, add lime juice, and continue cooking on low for an additional 10-20 minutes.
  • Taste, adjust seasonings, and then portion out. Option to add avocado slices, tortillas/tortilla chips, and/or cheese. Enjoy!
The Healthy Toast
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