Ingredients
Soup Ingredients
- 1 ½ pounds chicken breasts
- 1 (16-ounce) jar salsa (mild or medium)
- 5 cups chicken broth
- 3 tablespoons homemade taco seasoning (blend of chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper)
- ½ teaspoon salt (or to taste)
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 (15.5-ounce) can corn, drained
- 3 tablespoons lime juice (or lemon juice)
Optional Garnishes
- Tortilla chips
- Cilantro, chopped
- Green onions, sliced
- Avocado, diced
- Sour cream
Instructions
- Add chicken: Place the chicken breasts at the bottom of the slow cooker, arranging them evenly to ensure even cooking.
- Add liquid: Pour the salsa and chicken broth over the chicken breasts. Lift the chicken slightly to allow some of the liquid to flow underneath for better flavor distribution.
- Cook the soup: Add the black beans, corn, homemade taco seasoning, salt, and lime juice to the slow cooker. Stir gently to combine all ingredients. Cover with the lid and cook on low for 6-8 hours or on high for 4-6 hours.
- Shred chicken: About 30 minutes before the soup is done cooking, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir well.
- Finish cooking: Allow the soup to cook for the remaining 30 minutes with the shredded chicken to soak in the flavors.
- Serve the soup: Ladle the chicken tortilla soup into bowls and top with tortilla chips, sliced green onions, chopped cilantro, diced avocado, and a dollop of sour cream if desired. Enjoy warm.
Notes
- For added heat, use medium salsa or add a pinch of cayenne pepper to the taco seasoning.
- Homemade taco seasoning can be adjusted to taste; omit salt if preferred to control sodium.
- Use low-sodium chicken broth to reduce sodium content.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 3 months.
- For a vegetarian version, substitute chicken with cooked jackfruit or extra beans and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
