Slow-Cooker Chicken Tortilla Soup

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 5 hours 30 minutes

Ingrédients

1 lb. boneless, skinless chicken breasts

1 white onion, chopped

2 bell peppers, seeds and ribs removed, chopped

3 cloves garlic, finely chopped

1 (15-oz.) can black beans, rinsed

1 (15-oz.) can fire-roasted tomatoes

1 c. frozen corn

1/4 c. chopped fresh cilantro, plus more for serving

1 tbsp. chili powder

1 tbsp. ground cumin

1 tsp. kosher salt

2 c. low-sodium chicken broth

1 c. shredded Monterey jack

1 tbsp. extra-virgin olive oil

3 small corn tortillas, cut into strips

Sliced avocados, sour cream, and lime wedges, for serving

Instructions

In a large slow cooker, spread chicken in the bottom in an even layer. Add onion, bell peppers, garlic, beans, tomatoes, corn, cilantro, chili powder, cumin, and salt. Pour broth over. Cover and cook on low until chicken is cooked through and falling apart, 5 to 6 hours.

Shred chicken with 2 forks, then top with Monterey Jack. Cover and continue to cook on low until cheese is melted, about 5 minutes more.

Meanwhile, in a large skillet over medium heat, heat oil. Add tortilla strips and cook, tossing occasionally, until crispy and golden, about 3 minutes. Transfer to a paper towel-lined plate; season with salt.

Top soup with tortilla crisps, avocado, sour cream, and cilantro. Serve with lime wedges alongside.

Nutrition

• Calories: 357
• Lipides Totaux: 13 g
• Lipides Saturés: 5 g
• Acides Gras Trans: 0 g
• Cholestérol: 72 mg
• Sodium: 714 mg
• Glucides Totaux: 22 g
• Fibres Diététiques: 10 g
• Sucres Totaux: 6 g
• Protéines: 31 g