Slow Cooker Chipotle Chicken Tortilla Soup
Prep: 15 minutes
Slow Cook: 4 hours • Serves: 10
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 boneless, skinless chicken breasts (about 8 ounces each)
1 container (32 ounces) spicy chicken broth or chicken broth
1 jar (12 ounces) chipotle salsa
6 garlic cloves, minced
1 large white onion, halved and chopped
1-1/2 cups frozen corn kernels, thawed
2 tablespoons fresh lime juice
1 cup tortilla strips
Sour cream, shredded Mexican cheese blend, sliced fresh jalapeños and/or chopped fresh cilantro for garnish (optional)
1.In small bowl, whisk cumin, coriander, salt and pepper; sprinkle both sides of chicken with cumin mixture.
2.In 5- to 6-quart slow cooker, add chicken, broth, salsa, garlic and onion; cover and cook on high 3 hours 30 minutes or low 7 hours or until internal temperature of chicken reaches 165°.
3.Transfer chicken to large bowl; shred with 2 forks. Transfer chicken back to slow cooker; stir in corn and lime juice. Cover and cook on high 30 minutes. Makes about 10 cups soup.
4.Serve soup topped with tortilla strips garnished with sour cream, cheese, jalapeños and/or cilantro, if desired.
Approximate nutritional values per serving (1 cup):
147 Calories, 3g Fat (0g Saturated), 40mg Cholesterol, 668mg Sodium,
16g Carbohydrates, 1g Fiber, 6g Sugars, 0g Added Sugars, 14g Protein
Smart Swaps:
With protein from chicken, this soup is both filling and flavorful. Top with tortilla strips just before serving to keep them crisp.
