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Dump-and-Go Chicken Tortilla Soup
Rachel Kim

Dump-and-Go Chicken Tortilla Soup

Canned tomatoes, beans and corn make this a true pantry dump that still tastes like a composed soup. Chicken breasts cook whole and get shredded after four hours, avoiding the dry little pieces that result from cutting them raw. Crisp tortilla strips belong on top, never in the cooker.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 1/2 tsp kosher salt
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 can 28 oz crushed tomatoes
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 can 4 oz diced green chiles
  • 1 medium yellow onion chopped
  • 5 cups low-sodium chicken broth
  • 1 tbsp fresh lime juice
  • 3 cups crisp tortilla strips

Method
 

  1. Put the chicken breasts in a 6-quart slow cooker and season them with the salt, chili powder and cumin.
  2. Add the crushed tomatoes, black beans, corn, green chiles, onion and broth.
  3. Cover and cook on low until the chicken reaches 165°F and the onion is tender, 4 to 4 1/2 hours.
  4. Transfer the chicken to a bowl and shred it into thick strands.
  5. Return the chicken, stir in the lime juice and let the soup stand covered for 10 minutes.
  6. Ladle into bowls and add the crisp tortilla strips immediately before eating.