Vegan Slow Cooker Chicken Tortilla Soup
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Learn more →Ingredients
6 servings
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 can (4 oz) diced green chiles
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 2 tsp ground cumin
- 1 ½ tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the tortilla strips
- 6 small corn tortillas, cut into ¼-inch strips
- 2 tbsp olive oil
- ¼ tsp salt
For serving
- ½ cup sour cream (optional)
Can be omittedsour cream
- 1 avocado, sliced or diced (optional)
- ½ cup shredded cheddar cheese (optional)
Can be omittedshredded cheddar cheese
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Add the chicken breasts to the slow cooker in a single layer. Pour in both cans of diced tomatoes (with their juices), the black beans, corn, green chiles, onion, garlic, and chicken broth. Sprinkle in the cumin, chili powder, smoked paprika, oregano, 1/2 tsp salt, and black pepper, then stir to combine.
- 2
Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the chicken is cooked through and reaches 165°F (74°C) at the thickest part and shreds easily when pressed with a fork.
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