Ready for a easy weeknight dinner that is packed full of flavor? My version of the chicken tortilla soup is made with the help of a slow cooker and is ready for you when you walk in the door!
Ingredients
1poundbonelessskinless chicken breasts
1small oniondiced
115-ounce can reduced-sodium black beans, drained and rinsed
112-ounce bag frozen corn kernels
18-ounce can tomato sauce
210-ounce cans Ro*Tel mild diced tomatoes and green chilies
14.5-ounce can chopped green chilies
11-ounce packet less-sodium taco seasoning
132-ounce container low-sodium chicken broth
¾cuplightly salted tortilla strips
Instructions
Place the chicken in a slow cooker. Add the onion, black beans, corn, tomato sauce, diced tomatoes, green chilies, taco seasoning, and chicken broth, and stir to combine. Cover and cook on high heat for 4 hours or on low heat for 8 hours.
Remove the chicken and shred. Return the shredded chicken to the slow cooker and mix well.
To serve, ladle the soup into bowls. Garnish each serving with 2 tablespoons of tortilla strips.