Slow Cooker Tortilla Soup
- 1 ½ lbs chicken breasts
- 16 oz. jar salsa
- 5 cups chicken broth
- 1 Tbs cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 ½ t salt
- ½ tsp pepper
- ¼ tsp garlic powder
- 1/8 - ¼ tsp cayenne pepper
- 1 can black beans rinsed and drained
- 1 oz can non-gmo whole kernel corn, drained
- 3 Tsp lemon or lime juice
- Tortilla chips
- Sour cream
- Green Onions
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!