Ingredients

The following ingredients have 6 Servings
  • 6 cups low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 tablespoon plus 1 teaspoon ground cumin
  • 1 tablespoon plus 1 teaspoon chili powder
  • 1 ½ teaspoon salt
  • ½ teaspoon chipotle chili powder, or to taste
  • pinch cinnamon
  • 1 large onion, diced
  • 1 cup diced carrots
  • ½ cup finely chopped celery
  • 1 pound boneless skinless chicken breast
  • 1 14-ounce can Mexican or chili ready stewed tomatoes *ingredient note
  • 8 corn tortillas
  • 2 teaspoons extra-virgin olive oil
  • ½ cup chopped cilantro
  • 1 cup frozen yellow corn, thawed
  • 2 tablespoons lime juice, plus lime wedges for serving
  • 1 cup grated Monterey jack cheese
  • hot sauce, for serving, optional

Instruction

  • Whisk broth, garlic, cumin, chili powder, salt, chipotle chili powder and cinnamon in the insert of a large slow cooker. (Can be made in an Instant Pot. See instructions below.)Add onion, carrots and celery hearts and stir to combine. Submerge chicken breast into the broth and vegetable mixture. Crush tomatoes by hand over the soup and add tomato liquid. Cover and cook on low for 8 hours. (See Instant Pot Instructions below.)
  • Meanwhile, preheat oven to 350ºF. Lay tortillas on work surface. Brush with oil and cut into strips. Spread on baking sheet. Transfer to oven and bake until the strips are golden and crispy, 10 to 12 minutes. Remove from the oven and let cool. Store at room temperature until ready to serve.
  • When timer goes off, remove the chicken breast from the soup to a cutting board. Shred with two forks.
  • Return the cooked chicken to the soup, and stir in corn, cilantro and lime juice. Ladle soup into bowls and top with cheese and tortilla chips. Pass hot sauce and lime wedges.