This simple chicken tortilla soup is an easy meal to make for a crowd or just a cozy night! This soup is bursting with flavor, beans, and chicken! It's hearty, healthy, and absolutely delicious. It's like Mexican night, soup edition. Soup is the gift that keeps on giving because leftovers are delicious, you need one pot, and you can easily double it to freeze some and save for later. We love this one so much and it will definitely make it into our frequent rotation. Hope you love it as much as we do!
0 Heat avocado oil in a large pot over medium heat. Add the onion and bell peppers and sauté for 5–7 minutes, until they begin to soften.
9 Add the garlic and cook for about 30 seconds.
2 Stir in the tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for about 1 minute, stirring, to deepen the flavor of the tomato paste and spices.
3 Add the fire-roasted tomatoes, diced green chiles, and chicken broth. Stir well, scraping up anything from the bottom of the pot.
4 Add the shredded chicken, black beans, and corn. Bring to a gentle boil, then reduce the heat and simmer uncovered for 10–15 minutes.
5 Remove the soup from the heat. Stir in the juice of ½ lime and fresh cilantro. Taste and add additional lime and salt as needed.
10 Ladle into bowls and load them up with your favorite toppings! We love shredded cheese, avocado, cilantro, lime juice, greek yogurt or sour cream, tortilla chips!
For the Crockpot Version:
7 For the crockpot version, use about 1½ lbs boneless, skinless chicken breasts or thighs instead of the cooked shredded chicken.
11 Add the onion, bell peppers, garlic, tomato paste, fire-roasted tomatoes, diced green chiles, chicken broth, black beans, corn, chili powder, cumin, paprika, oregano, salt, and pepper to the slow cooker. Stir well. Nestle the raw chicken into the liquid.
8 Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, or until the chicken reaches 165°F and is tender enough to shred.
12 Remove the chicken, shred it with two forks, and return it to the crockpot.
13 Turn off the heat and stir in the juice of ½ lime and the fresh cilantro. Taste and add more lime or salt as needed.
