An easy tortilla soup in the slow cooker! This recipe uses corn tortillas for a thicker soup and a delicious corn flavor.
Course: Dinner, Lunch, Main Course, Soup
Author: Mandy Jackson
1medium yellow onion,chopped
2poblano peppers,chopped (see note)
2large garlic cloves,chopped
1 1/2teaspoonskosher salt
1cup chopped cilantro
1(15.5 ounce) canblack beans,drained (see note)
1(14.5 ounce) canfire roasted tomatoes
2large chicken breasts
For topping: jalapeno, shredded cheese, tortilla strips, sour cream
Stir together the onion, poblano pepper, garlic, cumin, salt, pepper, chicken broth, cilantro, black beans, and fire roasted tomatoes in the basin of a slow cooker. Spread out the tortillas over top and place the chicken breasts on top. You want the tortillas to be submerged in the liquid. Cover with the lid and cook on LOW for 7-8 hours or on HIGH for 4-5. Remove chicken to a cutting board and shred. Meanwhile, stir the soup to break up the tortillas. Return chicken to slow cooker and stir to combine. Serve hot with your favorite toppings.
Heat 2 tablespoons olive oil over medium in a large pot with a lid. Add the onion and poblano and cook until softened - about 8 minutes. Add the garlic, cumin, salt, and pepper and cook 2 minutes more. Pour in the chicken broth and stir to get any bits off the bottom of the pan. Stir in the cilantro, black beans, and fire roasted tomatoes. Top with tortillas and chicken breasts. Bring to a boil, reduce to simmer, and cook - covered - for 1 1/2 hours. Remove chicken and shred. Stir soup to dissolve the tortillas. Return chicken to the pot and stir to combine. Serve hot with your favorite toppings.
POBLANOS: Remove seeds if you don't want a spicy soup!BLACK BEANS: If you're not a bean fan, you can use a can of corn instead. Just be sure to drain it!