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Chicken Tortilla Soup

Chicken Tortilla Soup

The ultimate comfort food, Chicken Tortilla Soup is a warm and hearty dish filled with tender chicken, vibrant vegetables, and spices. Perfect for cozy nights or gatherings, this easy weeknight dinner is sure to satisfy everyone at the table. Make it tonight and enjoy its rich flavors!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner, Soups
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups chicken stock or chicken broth
  • 2 cups shredded cooked chicken
  • 1-2 cans diced tomatoes 14.5-ounce, drained
  • 1 can corn 14.5-ounce, drained
  • 1 can black beans 15.25-ounce, drained and rinsed
  • 1 can diced green chiles 4-ounce
  • ½ cup chopped onion optional
  • 2 teaspoons minced garlic
  • 1½ teaspoons salt
  • ¾ teaspoons pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • to taste corn tortilla strips store-bought or homemade, plus toppings: sour cream, shredded Monterey Jack cheese, chopped avocado, chopped fresh cilantro (optional)

Equipment

  • Crock pot
  • Crock Pot Liners

Method
 

  1. In a slow cooker, combine all ingredients except the toppings.
  2. Cook on low for 8 hours or high for 3–4 hours.
  3. Add cheese, tortilla strips, and other favorite toppings right before serving.

Notes

  • Stovetop directions: In a large pot, combine all ingredients except the toppings over medium-low heat. Simmer for 20–30 minutes, or until soup is heated through. Ladle into bowls and add cheese, tortilla strips, and other favorite toppings.
  • Storage: Store in one container, or individual serving sized containers, and refrigerate for 4 days or freeze for up to 4 months.