Slow-Cooker Spicy Jalapeno Chicken Tortilla Soup

Name: Slow-Cooker Spicy Jalapeno Chicken Tortilla Soup
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 lb boneless skinless chicken breast; 1 15oz can black beans, rinsed and drained; 1 small (12oz) package frozen corn; 1 15oz can fire-roasted tomatoes, any brand; 2 bell peppers, chopped; 2 jalapenos, chopped into rings with seeds intact; 1 white onion, chopped; 1/4 cup cilantro, freshly chopped; 3 cloves garlic, minced; 1 tbsp ground cumin; 1 tbsp chili powder; 1 tsp salt; 4 cups low-sodium chicken broth, Swanson; 1 cup shredded Monterey jack cheese; 1 tbsp extra-virgin olive oil; 1 bag Fritos, or store bought corn chips, for topping; 2 avocados, freshly sliced when serving; Sour cream, for serving; Lime wedges, for serving

6 steps

Prep:30minCook:6h

Chicken tortilla soup made fiery with chopped jalapenos

Updated at: Mon, 01 Jul 2024 23:13:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories646.7 kcal (32%)

Total Fat32.9 g (47%)

Carbs56.4 g (22%)

Sugars6.1 g (7%)

Protein35 g (70%)

Sodium1229.7 mg (61%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 lbboneless skinless chicken breast

1 x 15 ozcan black beans

rinsed and drained

1 x 12 ozfrozen corn

small, package

1 x 15 ozcan fire-roasted tomatoes

chopped into rings with seeds intact

¼ cupcilantro

1 Tbspground cumin

1 Tbspchili powder

1 tspsalt

4 cupslow-sodium chicken broth

1 cupshredded monterey jack cheese

1 Tbspextra-virgin olive oil

1 bagFritos

or store bought corn chips, for topping

2avocados

freshly sliced when serving

Instructions

Step 1

In large slow cooker, combine tenderized chicken breast, rinsed & drained black beans, frozen corn, chopped peppers, chopped jalapeno rings, chopped onion, fire-roasted tomatoes, chopped cilantro, minced garlic, cumin, chili powder, salt, and chicken broth.

can black beans15 oz

boneless skinless chicken breast1 lb

frozen corn12 oz

can fire-roasted tomatoes15 oz

bell peppers2

jalapenos2

white onion1

cilantro¼ cup

cloves garlic3

ground cumin1 Tbsp

chili powder1 Tbsp

salt1 tsp

low-sodium chicken broth4 cups

Step 2

Cover and cook on low for 6 hours

Step 3

After 6 hours, remove chicken from slow cooker and shred with forks. Return chicken to slow cooker when shredded.

Step 4

Top the soup with roughly a handful of Monterey jack cheese, then cover to melt. Roughly about 5 minutes.

Step 5

Slice avocado into thin strips or cubes, and lime into wedges, then top soup with them as desired. Top soup with Fritos, or other crispy tortilla strips as desired. Top soup with sour cream, if desired.

Step 6

Enjoy