Dinner Recipes
Chunky Chicken Tortilla Soup
Loaded with black beans, chicken and vegetables, this warming delight would be even heartier with white rice stirred in.
Serving Size:
6
Active Time:
20 min.
Total Time:
8 hrs., 20 min.
Ingredients
- 1 red pepper
- 1 large onion
- 1 (1 qt.) cont. chicken broth
- 1 (14.5 oz.) can diced tomatoes
- 2 Tbs. chili powder
- 2 cloves garlic, minced
- 2 tsp. ground cumin
- 1 lb. boneless, skinless chicken thighs
- 1 (15.5 oz.) can black beans, rinsed, drained
- ¾ cup frozen corn kernels, thawed
- 3 Tbs. fresh lime juice
- ¼ tsp. salt
- ¼ tsp. pepper
- Diced avocado, tortilla chips and cilantro leaves (optional)
Instructions
- Seed and chop pepper; chop onion. Transfer to bottom of 5–7 qt. slow cooker. In large bowl, combine chicken broth, tomatoes with their juice, 1 cup water, chili powder, garlic and cumin.
- Place chicken on top of vegetables in slow cooker. Top with broth mixture. Cover; cook on low until chicken is cooked through, 7–8 hrs., adding beans and corn during last 1 hr. of cooking time.
- Transfer chicken to bowl. Using 2 forks, shred meat; return to slow cooker. Stir in lime juice, salt and pepper. If desired, garnish with avocado, tortilla chips and cilantro.