When life gets busy, make the Easiest Chicken Tortilla Soup. Be sure to have plenty of tasty garnishes on hand – think cilantro, avocado, cheese, sliced radishes and scallions…and of course, good quality tortilla chips for that coveted crunch.
Place all ingredients up to and including the canned tomatoes into a slow cooker” target=”_blank” rel=”nofollow noopener”>slow cooker and cook on high for 5 hours. Add the corn and the black beans and cook 30 minutes to 1 hour longer. Remove the chicken onto a cutting board and shred using two forks to separate the meat. In the meantime, partially blend the soup in the slow cooker using an immersion blender (I like to blend about a third of the soup and keep the rest chunky – your choice). Place the shredded chicken back in the pot. Serve the soup into individual bowls and garnish with diced avocado, cilantro, cheese, radishes, cilantro, tortilla chips and whatever other delicious toppings sounds good to you. Squeeze a good dose of lime juice into your bowl and enjoy!
If you prefer to add all of the ingredients to the slow cooker at the very beginning so that you can walk away for six hours, that’s fine – the black beans and corn will just be a little softer than if you add them at the five-hour mark.