Description
Crockpot Chicken Tortilla Soup is a delicious and hearty dish perfect for any occasion.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 cups chicken broth
- Salt and pepper to taste
- Tortilla strips for topping
- Fresh cilantro, chopped, for garnish
- Lime wedges for serving
- Avocado, diced, for topping (optional)
- Shredded cheese for topping (optional)
Instructions
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Pour the black beans on top of the chicken, followed by the corn.
- Open the can of diced tomatoes with green chilies and pour it into the crockpot.
- Sprinkle the diced onion and minced garlic evenly over the top.
- Add the chili powder, cumin, paprika, and season with salt and pepper to taste.
- Pour the chicken broth over all the ingredients, ensuring everything is submerged.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup and stir well.
- Taste the soup and adjust seasoning if necessary.
- Ladle the soup into bowls and top with tortilla strips, fresh cilantro, and any other desired toppings.
Notes
- This soup can be refrigerated for up to 3 days.
- Freezing is an option for longer storage.
- Adjust spices to your taste for heat level.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Crockpot, Chicken, Tortilla, Soup