chicken tortilla soup
main | chicken crockpot meat mexican soup1 lb. boneless skinless chicken breasts
15 oz. can black beans, rinsed
1 cup frozen corn
2 bell peppers, chopped
1 white onion, chopped
15 oz. can fire-roasted tomatoes
1/4 cup freshly chopped cilantro, plus more for garnish
3 cloves garlic, minced
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. kosher salt
2 cups low-sodium chicken broth
- combine in a large crockpot, and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
- shred chicken with a fork, and stir back into soup
1 cup shredded Monterey jack
- top soup with cheese and cover to let melt, 5 minutes more.
1 tbsp extra-virgin olive oil
3 small corn or flour tortillas, cut into strips
- meanwhile, make tortilla crisps: Heat oil in a large skillet over medium heat, add tortilla strips and cook until crispy and golden, 3 minutes.
- transfer to a paper towel-lined plate and season with salt.
- oven method: as an alternative, toss tortilla strips with oil and spread on baking sheet. bake at 350°F for 10-12 minutes, until browned.
sliced avocado, for serving
sour cream, for serving
lime wedges, for serving
- serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.