Crockpot Chicken Tortilla Soup that Will Delight Your Tastebuds!
A delicious and easy-to-make Crockpot Chicken Tortilla Soup that is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 lb 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 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup tortilla strips
- 1 avocado, diced (for topping)
- 1 cup shredded cheese (for topping)
- Fresh cilantro (for garnish)
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with two forks and stir back into the soup.
- Serve hot, topped with tortilla strips, avocado, cheese, and cilantro.
Notes
- For a spicier soup, add jalapeños or hot sauce.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg