Chicken Tortilla Soup
Ingredients
- 2 chicken breasts thawed
- 1 can black beans rinsed
- 1 can corn
- 1 cup cherry tomatoes cut in half
- 1 cup salsa
- 1 cup chicken broth or bone broth
- 2-3 cups water
- 1 small onion, chopped optional
- 1 can green chilies optional
- 1 tsp each of parsley, oregano, basil, turmeric, and cumin
- 1/4 bu fresh cilantro, leaving some for garnish optional
- pepper to taste
- dash of cayenne pepper optional
- top with sour cream, avocado, tortilla chips, cheese, cilantro, to your liking
Instructions
- This can be made in the slow cooker or on the stove
- (if cooking on the stove, boil chicken first, with the seasonings, for about 20-30 minutes, (if frozen) until cooked. Remove chicken and add rest of ingredients (minus the water, can add more broth as needed) to pot of seasoned water and simmer for 20 minutes. Shred chicken and add back in to pot. Simmer for 5 more minutes.)
- For slow cooker
- Place thawed chicken in slow cooker and season with all the spices.
- Add the rest of ingredients.
- Cook on low 6-8 hours or on high for 4.
- Remove chicken and shred. Add back in and let the flavors meld for about 5-10 minutes.
- Serve topped with sour cream, avocado, crushed tortilla chips, cheese, and/or cilantro