tortilla chips, cilantro, avocado, lime wedges, and queso fresco, for serving
Steps (4)
Step 1
Place the chicken at the bottom of a 6-quart slow cooker. Add cumin, oregano, and hot sauce, and stir well to coat the chicken with the seasonings.
Step 2
Use a blender to puree the tomatoes, onion, and garlic, then add to the slow cooker. Stir in the chicken broth and black beans; cover and cook on low for 6 to 7 hours.
Step 3
During the last 30 minutes, mix the ranch dressing and corn together in a medium bowl, then stir into the soup. Add the shredded corn tortillas, and stir again.
Step 4
When ready to serve, ladle soup into bowls, and top with tortilla chips, cilantro, avocado, lime wedges and queso fresco.
For safe meat preparation, reference the USDA website.
Rated 5 out of
5 by
nicnicmoose from
Perfect soupWe LOVE this. It has luck but not spicy and not too salty. We dip cold cut sandwiches in this, SO GOOD!
Date published: 2020-11-28
Rated 4 out of
5 by
Mavdog from
Great for a fall daythis is one of oud favorite fall day recipes. Love that i can throw it on the stove and walk away.