Crockpot Chicken Tortilla Soup
A comforting and flavorful soup made effortlessly in your slow cooker, featuring chicken, beans, corn, and spices.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 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
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for serving
- Avocado, cilantro, and lime for garnish
Instructions
- Combine Ingredients: In a slow cooker, combine the chicken breast, black beans, corn, diced tomatoes, onion, garlic, and chicken broth.
- Season: Sprinkle in the chili powder, cumin, salt, and pepper. Stir to combine thoroughly.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred Chicken: Before serving, shred the chicken with two forks and stir it back into the soup to incorporate.
- Serve: Dish up the soup hot, and top with tortilla strips, avocado, cilantro, and a squeeze of lime if desired.
Notes
For a thicker soup, blend a portion of the soup before serving or add an extra can of beans. Avoid using frozen chicken to maintain the best texture.