by Ms. Natasha Haynes, MSU Extension Service
In wintertime, I want to come home to a supper that’s ready to eat and will warm me up, inside and out. This spicy soup hits the spot! If you like more zip in your soup, use hot green chiles or hot salsa instead of mild.
Rinse the canned beans to reduce the sodium in this recipe and keep your broth clear. Don’t forget our handy trick for shredding chicken in a hurry: you can use a hand-held mixer on low speed to shred it!
Slow Cooker Chicken Tortilla Soup
- 3 chicken breasts, boneless, skinless
- 2 (14.5-ounce) cans diced tomatoes with mild green chilies
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can tomato sauce, no salt added
- 1 (4-ounce) can green chiles
- 1 cup salsa
- 1 cup frozen corn, optional
- Shredded cheese, optional
- cooked rice or corn chips, optional
- fresh cilantro, gently rubbed under cold running water, chopped, optional
Wash hands with soap and water. Spray slow cooker bowl with nonstick cooking spray.
Place chicken breasts in bottom of slow cooker. Wash hands with soap and water after handling uncooked chicken.
Add tomatoes, black beans, tomato sauce, green chilies, salsa, and corn (if desired). Gently mix.
Cook on low for 8 to 10 hours or on high for 4 to 6 hours and until internal temperature of the chicken reaches 165 degrees F as measured with a food thermometer.
About 30 minutes before serving, remove chicken breasts and shred. Return chicken to slow cooker and stir.
Optional: Serve over rice or top with cheese, tortilla chips, or cilantro.
Thanks to the University of Nebraska-Lincoln Extension for this recipe!