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.
Cuisine: American, Mexican
Keyword: Slow Cooker Soup
lbskinless chicken breasts
1-2jalapenos dicedI kept the seeds as I wanted the heat, but feel free to remove
1cupfresh or frozen corn
1 15-ozcan black beansrinsed and drained
6cupslow sodium chicken broth
Salt and pepper to taste
Juice of 1 lime
Optional additions for serving: AvocadoTortillas or tortilla chips , Shredded Mexican cheese
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!
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