Healthy eating: Slow cooker chicken tortilla soup |

Healthy eating: Slow cooker chicken tortilla soup


6 cups chicken broth

2 boneless, skinless chicken breasts

2 14-ounce cans Mexican-style tomatoes

1 15-ounce can black beans, rinsed

1 15-ounce can kernel corn, drained

1 15-ounce can tomato sauce

1 4-ounce can diced green chilies

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

2 teaspoons cumin


2 1/2 cups roughly crushed tortilla chips

1 avocado, cubed

1/2 cup chopped cilantro

1 lime, cut into wedges


In a 4-quart slow cooker, stir together all ingredients except the toppings. Cook on high for 4-6 hours or on low for 6-8 hours. Before serving, remove the chicken breasts from the soup and allow them to cool for 5 minutes. Shred the chicken with a fork then distribute evenly into soup bowls. Ladle hot soup over the chicken. Top each bowl of soup with ¼ cup crushed tortilla chips, cubed avocado, a squeeze of lime and sprinkle with cilantro. Makes 10 servings.

Recipe by Karen Massey, inspired by tortilla soup recipes in Fair Family Favorites — Celebrating 100 Years of the Routt County Fair.

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