Crock Pot Chicken Tortilla Soup
The ultimate comfort food combining tender shredded chicken, hearty beans, vibrant vegetables, and aromatic spices for a warm and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Total Time: 435 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 chicken breasts, cooked and shredded
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Combine ingredients: In a slow cooker, add the shredded chicken, black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.
- Mix well: Stir everything together to make sure the spices are well distributed.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the flavors meld and the vegetables are tender.
- Taste and adjust: Before serving, taste the soup and adjust the seasonings as needed.
- Serve: Ladle the hot soup into bowls and top with tortilla strips, chopped cilantro, and a squeeze of fresh lime juice.
Notes
You can use rotisserie chicken for added convenience, and feel free to substitute the beans with pinto or white beans based on your preference.
Find it online: https://www.chickenmint.com/crock-pot-chicken-tortilla-soup/