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!
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 jalapeƱo, 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 jalapeƱo, 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.
