Slow Cooker Chicken Tortilla Soup
The secret to a flavorful chicken tortilla soup starts before you add a single topping: it’s all in the broth. My Mexican Tortilla Bone Broth brings savory depth to this easy slow cooker chicken tortilla soup, simmering with tender chicken, black beans, corn, and tomatoes with green chilies while you go about your day. There’s no sautéing required, just a handful of simple ingredients and a little patience. Finish each bowl with creamy avocado, fresh lime, cilantro, and crunchy tortilla strips for a cozy dinner worth gathering around.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 2 Tbsp dried minced onion
- 2 Tbsp taco seasoning
- 20 oz Dr. Kellyann Mexican Tortilla Bone Broth
- 1 cup frozen corn (omit or sub with another vegetable for 21 Day & 10 Day Diet Plans)
- 1 can black beans, drained and rinsed (omit or sub with another vegetable for 21 Day & 10 Day Diet Plans)
- 2 cans Rotel Original
- Toppings of choice such as avocado, cilantro, lime, red onion, shredded cheese or grain-free tortilla chips.
Directions:
Drizzle the olive oil into the bottom of your Crock-Pot. Add the chicken breasts, dried minced onion, taco seasoning, and Dr. Kellyann’s Mexican Tortilla Bone Broth.
Add the corn, Rotel, and drained and rinsed black beans. Stir everything together.
Cover and cook until the chicken is completely cooked through and tender. ( Approx. 8 hours on low or 4 hours on high.) Remove the chicken from the Crock-Pot and shred it with two forks. Add the shredded chicken back into the soup and stir everything together.
Serve into bowls and top with sour cream, tortilla strips, fresh cilantro, a squeeze of lime, and avocado.
Top with shredded cheese, tortilla strips/chips, sour cream, avocado, cilantro, or lime.
