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Jennifer Garner Chicken Tortilla Soup

Soups & SaladsChickenMexican

Time: 6 hours 5 minutes

Yield: 8 servings

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About

Jennifer Garner Chicken Tortilla Soup really knows how to keep things slim! This easy-going, charming, slow-cooked Tex-Mex soup is full of the vibrant, spicy flavors you'd expect, melded together to make a savory, hearty, scarlet soup with plenty of bites of chicken! Grab your favorite taco toppings, because the Jennifer Garner Chicken Tortilla Soup is going to give you a new alias: soup-master!

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Ingredients

  • For the soup:
  • 1 1/2 pounds chicken breasts, boneless and skinless
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 2 cups unsalted chicken stock
  • 1 (14.5-ounce) can no-salt-added black beans, drained and rinsed
  • 1 (10-ounce) can no-salt-added diced tomatoes and green chilies, undrained
  • 1 cup frozen corn
  • 1 cup white onion, diced
  • 1 jalapeño, seeded and diced
  • 2 cloves garlic, minced
  • 2 teaspoons Southwest seasoning
  • 1 teaspoon salt
  • Optional toppings:
  • corn tortilla strips or tortilla chips, to taste
  • lime wedges, to taste
  • cheese, to taste, shredded
  • onion, to taste, diced
  • avocado, to taste, sliced
  • fat-free plain Greek yogurt, to taste
  • cilantro, to taste, chopped

Directions

Step 1 -Add the chicken breasts, the tomatoes, the chicken stock, the black beans, the diced tomatoes and green chilies, the corn, 1 cup of the diced onion, the jalapeño, the garlic, the Southwest seasoning, and the salt to a slow cooker and stir.

Step 2 -Secure the lid and set to cook on low until the flavors have melded together and the chicken is cooked through, about 6-8 hours.

Step 3 -Once the soup is nearly done, use a large spoon to pull the chicken apart into smaller pieces.

Step 4 -Pour the soup into bowls and top with the tortilla strips, the lime wedges, the cheese, the extra diced onion, the avocado, the Greek yogurt, and the cilantro.

Step 5 -Serve.

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