Ingredients
Equipment
Method
- Place the chicken breasts in the slow cooker, then add diced tomatoes, chopped onion, minced garlic, cumin, chili powder, and chicken broth. Cover and cook on low for 6-8 hours until the chicken is tender and easily shredable.
- Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir to combine with the other ingredients. If desired, add corn kernels for extra sweetness and texture.
- Toast the tortillas until lightly crispy, then cut into strips. In a small pan, lightly fry the tortilla strips until golden and crispy for topping.
- Season the soup with salt and pepper to taste. Simmer for another 10 minutes to allow the flavors to meld and the soup to thicken slightly.
- Ladle the hot soup into bowls, then top with shredded cheese, crispy tortilla strips, a dollop of sour cream, and fresh cilantro leaves. Serve immediately for a bubbling, fragrant dish with a hearty texture.
Notes
For a spicier kick, add chopped jalapeños or hot sauce. You can also customize toppings with sliced avocado or a squeeze of lime.