▢6 cups chicken stock, or chicken broth ▢2 cups shredded cooked chicken ▢1-2 (14.5-ounce) cans diced tomatoes, drained ▢1 (14.5-ounce) can corn, drained ▢1 (15.25-ounce) can black beans, drained ▢1 (4-ounce) can diced green chiles ▢½ cup chopped onion, optional ▢2 teaspoons minced garlic ▢1½ teaspoons salt ▢¾ teaspoon pepper ▢½ teaspoon ground cumin ▢¼ teaspoon chili powder Toppings (Optional) ▢corn tortilla strips (store-bought or homemade), sour cream, shredded Monterey Jack cheese, chopped avocado, cilantro
STEP-1
In a slow cooker, combine chicken stock, shredded chicken, diced tomatoes, corn, black beans, diced green chiles, chopped onion, minced garlic, salt, black pepper, ground cumin, and chili powder.
STEP-2
Cook on low for 8 hours or high for 3–4 hours.
STEP-3
Add cheese, tortilla strips, and other favorite toppings right before serving.
Serving: 1cup, Calories: 95kcal, Carbohydrates: 10g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 7mg, Sodium: 927mg, Potassium: 285mg, Fiber: 0.4g, Sugar: 4g, Vitamin A: 37IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 1mg
Enjoy the flavors of a taco in this easy chicken tortilla soup – preps in minutes and simmers all day for a comforting and easy dinner!