Description
A warm and comforting Crockpot Chicken Tortilla Soup bursting with vibrant flavors, perfect for chilly evenings or family gatherings.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (28 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1 (14.5 oz) can chicken broth
- 1 (1 oz) packet taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro (for garnish, optional)
- Tortilla chips, shredded cheese, sour cream, sliced avocado (for serving)
Instructions
- Step: Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
- Step: Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder on top of the chicken.
- Step: Stir gently to combine the ingredients around the chicken without disturbing the layers too much.
- Step: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is thoroughly cooked and tender.
- Step: Once cooked, remove the chicken and shred it using two forks.
- Step: Return the shredded chicken to the crockpot and stir well to distribute.
- Step: Serve the soup in bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, and sliced avocado if desired.
Notes
For best flavor, cook on low for 8 hours. Consider adding a squeeze of lime for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Chicken Tortilla Soup, comfort food, crockpot recipes, easy soup recipes, Mexican cuisine