Description
Slow-cooked chicken simmers in a tomato-chile broth scented with cumin and paprika, then finished with zesty lime, fresh cilantro, crispy tortilla strips, creamy avocado, and cool Greek yogurt.
Ingredients
- 1.5 pound chicken breast
- 1 medium onion diced
- 3 clove garlic minced
- 15 ounce can diced tomatoes with green chilies
- 4 cup low sodium chicken broth
- 15 ounce can black beans drained and rinsed
- 15 ounce can corn drained
- 4 ounce can diced green chiles
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
- ¼ cup fresh cilantro chopped
- 4 small corn tortillas cut into strips
- 1 avocado sliced
- ½ cup nonfat Greek yogurt
Instructions
- Place chicken breast, onion, garlic, diced tomatoes, chicken broth, black beans, corn, green chiles, chili powder, cumin, paprika, oregano, salt, and pepper into the slow cooker.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Remove chicken and shred it with two forks, then return it to the soup and stir to combine.
- Stir in lime juice and chopped cilantro.
- Preheat the oven broiler and arrange tortilla strips on a baking sheet. Broil 1 to 2 minutes until crispy, watching carefully to prevent burning.
- Ladle soup into bowls, top with tortilla strips, avocado slices, and a dollop of Greek yogurt.
Notes
- For extra heat, add a pinch of cayenne pepper or garnish with sliced jalapeños.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- You can substitute chicken thighs for more flavor and moisture.
- Garnish with additional cilantro and lime wedges for freshness.