Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 can (8 ounces) tomato sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- Tortilla chips, shredded cheese, and sour cream for serving
Special equipment needed:
- Crockpot/slow cooker
Step-by-step instructions:
1. Place the chicken breasts in the crockpot.
2. Add the black beans, corn, diced tomatoes and green chilies, tomato sauce, onion, garlic, chili powder, cumin, salt, and black pepper.
3. Pour in the chicken broth and stir to combine.
4. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
5. Remove the chicken breasts from the crockpot and shred them with two forks.
6. Return the shredded chicken to the crockpot.
7. Stir in the chopped cilantro and lime juice.
8. Serve the soup hot with tortilla chips, shredded cheese, and sour cream.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 hours on low or 3-4 hours on high
Temperature:
- Low or high setting on the crockpot
Serving size:
- 6 servings
Nutritional information:
- Calories: 290
- Fat: 4g
- Carbohydrates: 39g
- Protein: 27g
- Fiber: 9g
Substitutions for ingredients:
- You can use chicken thighs instead of chicken breasts.
- You can use pinto beans instead of black beans.
- You can use diced tomatoes without green chilies if you prefer a milder flavor.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
Variations:
- Add a can of diced green chilies for extra heat.
- Add a diced bell pepper for extra flavor.
- Top the soup with avocado slices for a creamy texture.
Tips and tricks:
- If you prefer a thicker soup, you can add a can of tomato paste.
- If you want to save time, you can use a rotisserie chicken instead of cooking the chicken breasts in the crockpot.
- You can freeze the leftovers for up to 3 months.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a saucepan over medium heat until heated through.
Presentation ideas:
- Serve the soup in bowls with tortilla chips, shredded cheese, and sour cream on top.
Garnishes:
- Tortilla chips, shredded cheese, and sour cream
Pairings:
- Serve the soup with a side salad or crusty bread.
Suggested side dishes:
- Side salad or crusty bread
Troubleshooting advice:
- If the soup is too thin, you can add a can of tomato paste to thicken it up.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Tortilla soup is a traditional Mexican dish that has been enjoyed for centuries.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve the soup hot with tortilla chips, shredded cheese, and sour cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican
Taste: Savory, Spicy, Tangy, Hearty, Comforting