Description
Crockpot Chicken Tortilla Soup is a comforting slow-cooked delight brimming with Southwestern flavors, packed with juicy chicken, black beans, corn, and a medley of spices.
Ingredients
- 1 1/2 pound boneless, skinless chicken breasts
- 1 can (15 ounce) black beans, rinsed and drained
- 1 can (15 ounce) corn, drained
- 1 can (28 ounce) diced tomatoes, undrained
- 1 can (10 ounce) Rotel (diced tomatoes with green chilies), undrained
- 1 can (14.5 ounce) chicken broth
- 1 packet (1 ounce) taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
Instructions
1. Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
2. Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
3. Stir the ingredients gently to combine them around the chicken.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
5. Remove the cooked chicken from the crockpot and shred it with two forks.
6. Return the shredded chicken to the crockpot and stir it into the soup.
7. Let the soup warm through for a few minutes before serving.
8. Ladle the Crockpot Chicken Tortilla Soup into bowls and garnish with your desired toppings, such as chopped cilantro, crushed tortilla chips, shredded cheese, sour cream, and sliced avocado.
Notes
Optional garnishes: chopped fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, sliced avocado
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 10 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 30 grams
- Cholesterol: 70 milligrams