Tortilla Soup
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Serves: 6-8
 
A warming bowl of taco flavours and textures perfect for fall and winter. This doubles and freezes well.
Ingredients
  • 6 - 8 cups low sodium chicken broth (depending how thick you like your soup - start with 6 and add more if desired)
  • ⅓ cup all purpose or corn flour
  • 3 large uncooked chicken breasts (frozen is fine, no need to thaw first!)
  • 1 large onion, diced
  • 1 19-oz can black beans, rinsed and drained
  • 1 19-oz cans finely diced tomatoes
  • 1 cup corn kernels
  • 1 lemon or lime, juiced
  • 2 Tbsp paprika
  • 1-2 Tbsp chili powder
  • 1-2 Tbsp cumin
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • 2 tsp minced garlic
  • OPTIONAL GARNISHES:
  • Sour cream
  • Salsa / pico de gallo
  • Tortilla chips
  • Cilantro or parsley
  • Diced avocado
  • Grated cheese
Instructions
  1. In a 2-cup measuring cup, whisk 1 cup of broth with flour until smooth. Add that and another 5-6 cups of broth to your slow cooker, along with the whole chicken breasts, diced onion, black beans, tomatoes, corn, lemon juice, spices, and garlic. Whisk gently and cook on LOW for 6-8 hours, or HIGH for 3-4 hours. Near the end of the cooking time, remove the chicken breasts to a medium bowl and shred with two forks. Return shredded chicken to soup.
  2. Serve hot, with your favourite garnishes on the table!
Notes
This can also be made in a regular soup pan on the stovetop - add all ingredients to pan, bring to a boil, then reduce heat and simmer for 3-4 hours, until chicken is tender and shreddable.
Recipe by Hidden Ponies at https://hiddenponies.com/2021/11/tortilla-soup/