Crockpot Chicken Tortilla Soup
A delicious and comforting slow-cooked soup combining tender chicken, black beans, corn, and zesty diced tomatoes in a rich chicken broth, perfect for any meal.
Ingredients
Main Ingredients
- 1 lb chicken breasts Boneless and skinless, for best results.
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies Adds a kick of spice.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 4 cups chicken broth
- to taste Salt and pepper
Optional Toppings
- Tortilla strips for serving
- Shredded cheese (optional) For creaminess.
- Avocado (optional) For a fresh touch.
- Cilantro (optional) Garnish for added flavor.
Instructions
Preparation
- Place the chicken breasts at the bottom of the slow cooker.
- Add the chopped onion and minced garlic.
- Add black beans and corn.
- Pour in the can of diced tomatoes with green chilies.
- Sprinkle in the cumin and chili powder, and season with salt and pepper.
- Pour the chicken broth over the mixture.
Cooking
- Cover the slow cooker with the lid and cook on low for 6–8 hours or on high for 3–4 hours.
- About 30 minutes before serving, shred the chicken directly in the slow cooker using two forks.
- Stir everything to combine and let it cook for the remaining time.
Serving
- Ladle the hot soup into bowls and top with tortilla strips, shredded cheese, avocado, and cilantro.
- Serve lime wedges on the side for a zesty kick.
Notes
For added spice, consider adding cayenne pepper or jalapeños. Leftovers can be stored in airtight containers for up to 5 days in the fridge or frozen for up to 3 months. Enjoy the soup in various ways, such as in enchiladas or over rice.