Description
Crock-Pot Chicken Tortilla Soup is a super easy and tasty recipe for busy weeknights. Simply combine chicken, taco seasoning, broth, salsa, and canned corn and beans in your slow cooker for a Mexican dish your whole family will enjoy.
Ingredients
Scale
- 1 ½ pounds chicken breasts
- 1 (16-ounce) jar salsa (mild or medium)
- 5 cups chicken broth
- 3 tablespoons homemade taco seasoning
- ½ teaspoon salt
- 1 (15.5-ounce) can black beans (rinsed and drained)
- 1 (15.5-ounce) can corn (drained)
- 3 tablespoons lime juice
- Tortilla chips (optional)
- Cilantro (optional)
- Green onions (optional)
- Avocado
Instructions
- Step: Place chicken breasts on the bottom of slow cooker.
- Step: Pour salsa and chicken broth into the slow cooker and make sure to pick up chicken breasts so some liquid gets underneath them.
- Step: Add beans, corn, seasoning, and lime juice to the slow cooker; stir well, cover, and cook for 6-8 hours on low or 4-6 hours on high.
- Step: Shred the chicken during the last 30 minutes of cooking and let it continue cooking.
- Step: Serve chicken tortilla soup with tortilla chips, sour cream, cilantro and green onions.
Notes
Leftover soup will last in an airtight container in the refrigerator for 3-4 days or in a freezer-safe container for up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 202 kcal
- Sugar: 1 g
- Sodium: 971 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 54 mg
Keywords: slow cooker, chicken tortilla soup, Mexican, easy dinner, Crock-Pot