Description
A comforting and easy-to-make Crockpot Chicken Tortilla Soup that brings families together with its rich flavors and aromas.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Crispy tortilla strips for topping
- Fresh cilantro, chopped (optional)
- Lime wedges (optional)
Instructions
- Place chicken breasts in the crockpot.
- Add black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir to combine all the ingredients, ensuring even seasoning.
- Cook on low for 6-8 hours or high for 3-4 hours, depending on your schedule.
- Before serving, shred the chicken with two forks and stir it back into the soup to keep it juicy.
- Serve hot, topped with crispy tortilla strips, chopped cilantro, and a lime wedge if desired.
Notes
Feel free to customize with extra spices or vegetables. This soup is also great for meal prep and freezes well.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg