Easy Slow Cooker Chicken Tortilla Soup

• Gluten free

• Meat

  • 1 1/2 lb Chicken breasts

• Produce

  • 1 15 oz. can Black beans
  • 1 Cilantro
  • 1 15 oz. can Corn, whole kernel
  • 1/4 tsp Garlic powder
  • 1 Green onions

• Canned Goods

  • 5 cup Chicken broth

• Condiments

  • 3 tbsp Lemon or lime juice
  • 1 16 oz. jar Salsa

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1 tsp Chili powder
  • 1 tsp Paprika
  • 1/2 tsp Pepper
  • 1 1/2 tsp Salt

• Nuts & Seeds

  • 1 tbsp Cumin

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1 Sour cream

Found on glutenfreewithlb.com

Description

Ingredients

• 1 ½ lbs. chicken breasts
• 1-16 oz. jar salsa
• 5 c. chicken broth
• 1 T. cumin
• 1 t. chili powder
• 1 t. paprika
• 1 ½ t. salt
• ½ t. pepper
• ¼ t. garlic powder
• 1/8 - ¼ t. cayenne pepper
• 1-15 oz. can black beans, rinsed and drained
• 1-15 oz. can whole kernel corn, drained
• 3 T. lemon or lime juice
• Tortilla chips
• Sour cream
• Cilantro
• Green Onions

Directions

• Place chicken breasts on the bottom of slow cooker.
• Pour salsa and chicken broth into the slow cooker and make sure to pick up chicken breasts so some liquid gets underneath them.
• In a small bowl, combine cumin, chili powder, paprika, salt, pepper, garlic powder and cayenne pepper. Toss to combine.
• Add seasonings, beans, corn, and lemon juice to the slow cooker. Give liquid a good stir, cover, and cook for 6-8 hours on low or 4-6 hours on high.
• Towards the last 30 minutes of cooking, shred the chicken. Let continue cooking for the last 30 minutes.
• Serve chicken tortilla soup with tortilla chips, sour cream, cilantro and green onions. Enjoy!

Nutrition