| Level: | Easy |
| Total: | 5 hr 15 min |
| Active: | 15 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 5 hr 15 min |
| Active: | 15 min |
| Yield: | 12 servings |
Ingredients
- 3 boneless, skinless whole chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- One 28-ounce can whole or diced tomatoes, with juice
- 3 cups low-sodium chicken broth (more if you like the soup more liquid)
- One 15-ounce can black beans, drained and rinsed
- One 10-ounce can diced tomatoes with green chiles, such as Ro*tel
- 4 ounces tomato paste
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
- 1/2 lime, juiced
- Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves
Instructions
- Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
- Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
- Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 162 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 20 g |
| Cholesterol | 50 mg |
| Sodium | 722 mg |
| Serving Size | 1 of 12 servings |
| Calories | 162 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 20 g |
| Cholesterol | 50 mg |
| Sodium | 722 mg |
Reviews
Awesome! I did tweak it a bit for my taste.
2 chicken breasts not 3.
2 cans of dark kidney beans. 2 cans of the fire roasted tomatoes w/green chili’s.
2 onions cut fairly large.
1 of each red & orange peppers.
fire roasted red peppers,
2 chipoltes chopped with the seeds left in…..
spice & broth as stated in the recipe. It really came out great!
2 chicken breasts not 3.
2 cans of dark kidney beans. 2 cans of the fire roasted tomatoes w/green chili’s.
2 onions cut fairly large.
1 of each red & orange peppers.
fire roasted red peppers,
2 chipoltes chopped with the seeds left in…..
spice & broth as stated in the recipe. It really came out great!
This was an excellent soup. It makes a lot and filled my crockpot to the brim. I added more of the spices, some frozen corn, and a small can of green chilis. I’ll definitely make this again.
I have mixed emotions about this soup. First off it makes a full crock pot of soup. Second it has quite a bit of tomato flavor and with the cumin I just am not sure how much I liked it. I did add a can of drained corn as someone suggested. I doubt I’d make it again.
Love this soup. Make it as is and it turns out great every time!
Only change I made was using fresh roma tomatoes instead of diced tomatoes. This is the BEST chicken tortilla soup I’ve ever had. Beats any chicken tortilla soup I’ve ever had in any restaurant. It was perfect. Thank you.
So good and so easy. I added quite a bit of the chipotle peppers bc we love spice. I also added orzo. My family loved it!
Very tasty dish. One chipotle pepper was enough for us. Topped with avocado and cheese. I will make again and half the recipe. I will be freezing some of this batch.
Great!
5 stars for how incredibly easy this recipe is. I was concerned about the amount of tomato involved, but it really mellowed out as it cooked (I didn’t have any tomato paste so didn’t use it…doesn’t need it for sure if you’re concerned about too much tomato flavor). Nice kick of spice until you put all the toppings on. Might amp it up next time.
Quick question: what’s a serving size? One cup…1 1/2 cups? I know there’s 12 servings in this recipe, I’m just trying to work out the nutritional information is per cup, or so. Thanks!