Crockpot Chicken Tortilla Soup

Ingredients

Instructions

0 of 6 steps complete

1. 1Add chicken, onion, garlic, tomatoes with their juices, beans, corn, broth, cumin, chili powder, salt and pepper to a 6-quart slow cooker. Stir gently.
2. 2Cover and cook on LOW for 4–6 hours, checking the breasts at 4 hours. The displayed time estimates 5 hours; remove the chicken as soon as every breast reaches 165°F and is tender.
3. 3Shred the chicken on a clean board. If the onion needs longer, keep the soup cooking until softened before returning the chicken.
4. 4Stir chicken and lime juice into the hot soup. Taste and adjust seasoning, adding a little broth if desired.
5. 5Ladle into six bowls and add tortilla strips, avocado and cilantro at the table so the strips stay crisp.
6. 6Cool leftovers in shallow containers and refrigerate within 2 hours for up to 3–4 days. Reheat soup to 165°F and add fresh toppings.