Slow Cooker Chicken Tortilla Soup

Ingredients

• 1.5 lb Chicken breasts
• 1 Onion (diced)
• 3 cloves Garlic (minced)
• 14.5 oz Fire-roasted diced tomatoes
• 15 oz Black beans (1 can, drained and rinsed)
• 15 oz Corn (1 can, drained)
• 15 oz Red enchilada sauce (1 can; mild or hot; author used Siete brand)
• 4 cup Low-sodium chicken broth
• 1 cup Plain 5% Greek yogurt (plus more for serving)
• 4 Corn tortillas (cut into strips; flour tortillas also work)
• Avocado (sliced, for serving)
• Tortilla chips (crushed, for serving)

Steps

1. 1

   Add the chicken breasts, diced onion, minced garlic, fire-roasted diced tomatoes, drained and rinsed black beans, drained corn, red enchilada sauce, and low-sodium chicken broth to a slow cooker.

2. 2

   Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken shreds easily.

3. 3

   Shred the chicken with two forks, either directly in the slow cooker or on a cutting board; if you shred it on the board, return it to the pot.

4. 4

   In a small bowl, temper the Greek yogurt by stirring a few spoonfuls of hot broth into it.

5. 5

   Stir the tempered yogurt mixture into the soup.

6. 6

   Stir in the tortilla strips. Cover and cook on LOW for 10–15 minutes, until the strips break down.

7. 7

   Ladle the soup into bowls and top with sliced avocado, a dollop of Greek yogurt, and crushed tortilla chips.

Notes

The source does not specify amounts for the avocado, crushed tortilla chips, or extra yogurt used for serving.

Nutrition per serving

• soup
• main
• slow cooker
• slow-cooked
• gluten-free with corn tortillas
• high-protein
• comfort food