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Slow Cooker Chick-Fil-A Tortilla Soup

Serves 6 · Prep 10 min · Cook 240 min

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 small onion (diced)
  • 1 red bell pepper (diced)
  • 1 tbsp garlic
  • 2 tsp salt
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1/2 tsp sugar
  • 1 tsp dried oregano
  • 10 oz canned tomatoes with green chiles
  • 4 cup chicken broth
  • 2 15 ounce cans navy beans
  • 15 oz black beans (drained and rinsed)
  • 15 oz yellow corn (drained and rinsed)
  • 15 oz creamed corn
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • Juice of 1 lime
  • Tortilla strips

Method

  1. Place your chicken into the bottom of the slow cooker.
  2. Add in your onion, red bell pepper and garlic.
  3. Season with the salt, chili powder, cumin, paprika, cayenne pepper, sugar and oregano.
  4. Add in the tomatoes with green chilies and chicken broth.
  5. Stir in the navy beans, black beans, corn and creamed corn.
  6. Cover and cook on low 6 hours or high 4 hours.
  7. Remove the chicken and shred and add back to the slow cooker.
  8. Right before serving stir in the heavy cream and sour cream.
  9. Top with tortilla strips and serve!