This slow cooker chicken tortilla soup makes a healthy and gluten free dinner that can be thrown together easily during a busy week!


1 ½ lbs chicken breasts
16 oz. jar salsa mild or medium*
5 cups chicken broth
1 Tbsp. cumin
1 tsp. chili powder
1 tsp. paprika
1 ½ tsp. salt
½ tsp. pepper
¼ tsp. garlic powder
1/8 - ¼ tsp. cayenne pepper
15 oz. can black beans rinsed and drained
15 oz can whole kernel corn drained
3 Tbsp. lemon or lime juice

Tortilla chips optional
Cilantro optional
Green Onions optional
See this recipe in Healthy Meal Plan #5

  1. Place chicken breasts on the bottom of slow cooker.
  2. Pour salsa and chicken broth into the slow cooker and make sure to pick up chicken breasts so some liquid gets underneath them.
  3. In a small bowl, combine cumin, chili powder, paprika, salt, pepper, garlic powder and cayenne pepper. Toss to combine.
  4. Add seasonings, beans, corn, and lemon juice to the slow cooker. Give liquid a good stir, cover, and cook for 6-8 hours on low or 4-6 hours on high.
  5. Towards the last 30 minutes of cooking, shred the chicken. Let continue cooking for the last 30 minutes.
  6. Serve chicken tortilla soup with tortilla chips, sour cream, cilantro and green onions. Enjoy! See this recipe in Healthy Meal Plan #5

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