Crockpot Chicken Tortilla Soup

Recipe by Katherine, USA

Let the slow cooker do most of the work with this hearty chicken tortilla soup made with black beans, tomatoes, salsa, cilantro, onion, garlic, and cumin.

Ingredients

• 4-5 boneless chicken breasts, cut into small pieces
• 2 cans black beans, with liquid
• 3 garlic cloves, minced
• 2 tablespoons butter
• 1 cup finely chopped onion, or more to taste
• 2 (14 1/2-ounce) cans chicken broth
• 1 large can tomato sauce
• 1 large can minced, diced, or crushed tomatoes
• 1 cup salsa, mild or spicy
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon ground cumin

For Serving

• Shredded Monterey Jack cheese
• Sour cream
• Crumbled tortilla chips

Directions

1. Melt the butter in a skillet over medium heat.
2. Add the chicken, onion, and garlic. Sauté until the chicken is cooked through.
3. Transfer the chicken mixture to the slow cooker.
4. Add the black beans, chicken broth, tomato sauce, tomatoes, salsa, cilantro, and cumin. Stir to combine.
5. Cover and cook on LOW for 6-8 hours.
6. Ladle into bowls and top with shredded cheese, crumbled tortilla chips, and sour cream.