Description
A comforting and flavorful chicken tortilla soup made effortlessly in a crockpot, perfect for busy weeknights 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, avocado (for serving)
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder.
- Stir gently to combine the ingredients around the chicken.
- Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is thoroughly cooked and tender.
- Once done, remove the chicken from the crockpot, shred it using two forks, and return the shredded chicken back to the pot.
- Stir the shredded chicken into the soup until well combined.
- Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, and sliced avocado if desired.
Notes
For variations, add jalapeños for extra heat, or heavy cream for a creamy soup. Substitute chicken with beans or tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 65mg
Keywords: crockpot, chicken soup, tortilla soup, Mexican, easy recipe