Description
This nourishing, wholesome chicken tortilla soup is the ultimate comfort food for busy days. By allowing chicken, bell peppers, black beans, and a blend of aromatic spices to simmer slowly, you achieve a depth of flavor that is truly restorative. Naturally dairy-free and gluten-free, this soup provides a heart-healthy, protein-packed meal that honors honest ingredients. Whether you are meal prepping for the week or looking for a comforting evening bowl, this recipe delivers restaurant-quality results with minimal effort, ensuring every spoonful is vibrant and soul-soothing.
Ingredients
3 boneless skinless chicken breasts
2 tsp chili powder
1 tsp ground cumin
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes
4 cups vegetable or chicken broth (non-alcoholic)
1 can (4 oz) diced green chilies
1 red bell pepper, chopped
1 lime, juiced
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Place the chicken breasts at the bottom of a slow cooker.
Add the onion, garlic, bell pepper, black beans, diced tomatoes, and green chilies.
Sprinkle with chili powder and cumin.
Pour the broth over the ingredients until sufficiently covered.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Once the chicken is tender, carefully remove it and shred with two forks.
Return the shredded chicken to the slow cooker and stir in the fresh lime juice.
Season with salt and pepper to taste.
Serve warm, garnished with fresh cilantro and your preferred toppings.
Notes
Store in an airtight container in the refrigerator for up to 4 days. The flavors improve the next day as they meld together. For extra texture, serve with crispy corn tortilla strips.