Ingredients:

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 6 cups low sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup sweetcorn (frozen or canned, drained)
  • 1 large yellow or white onion, chopped
  • 4 cloves garlic, minced
  • 1 medium green bell pepper, chopped
  • 1-2 minced chipotle peppers in adobo sauce
  • 1 teaspoon adobo sauce
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 large bay leaf
  • 1 teaspoon salt (to start)
  • 1/2 teaspoon freshly ground black pepper (to start)
  • Juice of 1 large lime (about 2 tablespoons)
  • 6-8 corn tortillas, sliced into thin strips (for garnish)
  • 1/2 cup vegetable or olive oil (for frying tortilla strips)

Instructions:

  1. Combine all soup base ingredients (chicken, broth, tomatoes, beans, corn, onion, garlic, green pepper, chipotles, adobo sauce, cumin, oregano, smoked paprika, bay leaf, salt, and pepper) into the slow cooker insert.
  2. Cover and cook on Low for 6-8 hours or High for 4-6 hours, until the chicken is cooked through and very tender.
  3. Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Shred the chicken finely using two forks or a stand mixer.
  4. Return the shredded chicken to the slow cooker. Remove and discard the bay leaf. Stir well to combine.
  5. Taste the broth and adjust seasoning (salt, pepper). Stir in the fresh lime juice just before serving.
  6. Prepare the tortilla strips: Heat oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden brown and crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle immediately with a pinch of salt.
  7. Ladle the hot Slow Cooker Chicken Tortilla Soup into bowls. Top generously with the crispy tortilla strips and desired garnishes like sour cream and cilantro.