2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
1 (14.5 oz) can petite diced tomatoes
3/4 cup finely chopped yellow onion
4 cloves garlic, chopped finely
2 1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp paprika
1/2 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 1/2 lbs frozen boneless skinless chicken breasts, precooked according to package directions
and shredded or cut into cubes.
1 (14.5 oz) can black beans, drained and rinsed
1 1/2 cups frozen corn
1 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
Tortilla strips or tortilla chips (I cut up corn tortillas and fried them in vegetable oil to make
Shredded cheddar cheese
Diced avocado, diced roma tomatoes, sour cream
Pour chicken broth and diced tomatoes into a large pan.
Add onion, garlic, chili powder, cumin, paprika, coriander, and season with salt and pepper to taste. Add shredded or cubed chicken and cover with a lid on medium heat for 40 minutes.
Add black beans, corn, cilantro, and lime juice. Stir. Let simmer for 15 minutes. Allow to cook until heated through.
Serve warm with tortilla strips and cheese, add sour cream or any other toppings you like. I also served our soup with a big green salad and whipped up little corn bread cakes (the Jiffy brand -- they're super simple and about 50 cents!)
*Recipe adapted from Slow Cooker Chicken Tortilla Soup by CookingClassy.com
Tell me if you make it and what you think! :)