This zesty and warming soup is just asking to be on your dinner menu this week. Toppings of tortilla chips, avocado, cilantro and lime add incredible flavour and texture to a big, comforting bowl of slow-cooked shredded chicken, sweet potato, black beans and tomatoes. To make this into a vegan or vegetarian soup, simply skip the chicken, toss in another can of black beans and replace the chicken broth with vegetable broth.

Slow Cooker Tortilla Soup

Slow Cooker Tortilla Soup

Prep Time: 20 minutes
Cook Time: 2 hours on high, 4 hours on low
Total Time: 2 hours 20 minutes on high, 4 hours 20 minutes on low
Serves: 4  

Slow Cooker Tortilla Soup

Ingredients:

Tortilla Soup
2 boneless, skinless chicken breasts
2-1/2 cups chicken broth
1 (28 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
2 small or 1 large yellow onion, diced
1 sweet potato, diced
1 red pepper, seeded and diced
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt

For Serving
1 lime, quartered
1/2 cup (about a handful per serving) tortilla chips
1/4 cup cilantro, roughly chopped
1 avocado, pitted and diced

Directions:
Tortilla Soup
1. Stir to combine all tortilla soup ingredients (except for toppings) in a large slow cooker. Replace lid and cook on high for 2 hours or on low for 4 hours.

2. After time is up, shred the chicken using two forks and stir to coat with remaining soup ingredients.

Slow Cooker Tortilla Soup

For Serving:

1. Dish the tortilla soup into bowls and top each one with a squeeze of lime, tortilla chips, cilantro and avocado. Serve hot.

For tortilla soup outside of the bowl, try this family-friendly Chicken Tortilla Casserole (aka Mexican lasagna!) from The Pioneer Woman.