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Dump-and-Go Chicken Tortilla Soup
Melissa Hart

Dump-and-Go Chicken Tortilla Soup

Chicken breasts, beans, corn and tomatoes cook untouched into a brothy taco-night soup. The tortillas remain a table topping because slow-cooked strips would dissolve into paste. Pull the chicken when everyone is ready to eat, then put it straight back into the hot broth.
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Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 can black beans 15 ounces, rinsed
  • 1 can pinto beans 15 ounces, rinsed
  • 1 1/2 cups frozen corn
  • 1 can crushed tomatoes 28 ounces
  • 1 can diced green chiles 4 ounces, drained
  • 5 cups low-sodium chicken broth
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 8 corn tortillas toasted and cut into strips at serving

Method
 

  1. Put the cold chicken, beans, corn, tomatoes, green chiles, broth, chili powder, cumin and salt in a 6-quart slow cooker.
  2. Stir once to distribute the spices and make sure the chicken is mostly covered.
  3. Cover and cook on low for 6 to 6 1/2 hours, without lifting the lid, until the chicken reaches 165°F.
  4. At dinner, transfer the chicken to a plate, shred it and return it to the soup.
  5. Ladle into bowls and add toasted tortilla strips only as each bowl is served.