- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- Optional toppings: shredded cheddar cheese, sour cream, avocado, cilantro, lime wedges
Preparation time: 15 minutes Cooking time: 4-6 hours on low or 2-3 hours on high in a slow cooker
Nutrition Facts (per serving):
- Calories: 292
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 53mg
- Sodium: 835mg
- Carbohydrates: 37g
- Fiber: 8g
- Sugar: 6g
- Protein: 29g
- Place the chicken breasts, black beans, diced tomatoes, corn, onion, garlic, chicken broth, cumin, chili powder, paprika, cayenne pepper, salt, and pepper in a slow cooker.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and cooked through.
- Remove the chicken from the slow cooker and shred it with a fork.
- Return the shredded chicken to the slow cooker and stir to combine.
- Preheat your oven to 400°F (200°C).
- Spread the tortilla strips out on a baking sheet and bake them for 5-7 minutes until they are crispy.
- Serve the soup in bowls and top with the crispy tortilla strips and any desired toppings such as shredded cheddar cheese, sour cream, avocado, cilantro, and lime wedges.
Enjoy your delicious and healthy Chicken Tortilla Crock Pot Soup!