Crockpot Chicken Tortilla Soup
A comforting, easy-to-make slow-cooker soup featuring tender chicken, black beans, corn, and vibrant spices, perfect for chilly days.
Ingredients
Main Ingredients
- 1.5–2 pounds chicken breasts (boneless, skinless) Use thawed chicken for best results.
- 6 cups chicken broth (low sodium preferred) Helps control seasoning.
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can corn, drained (or 1 1/2 cups frozen corn, thawed)
- 1 14.5 oz can diced tomatoes (with juices)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1–2 teaspoons ground cumin Adjust for flavor preference.
- 1–2 teaspoons chili powder Adjust to taste.
- Tortilla strips (store-bought or homemade)
- 1 lime (for juice)
- a small bunch cilantro, chopped (for garnish)
- Salt and pepper to taste
- Optional add-ins: diced jalapeño, a splash of heavy cream, shredded cheese, avocado slices, or a dollop of sour cream.
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot.
- Add the chicken broth, black beans, corn, diced tomatoes (with their juices), chopped onion, minced garlic, cumin, and chili powder.
- Stir gently to combine all ingredients, then cover the crockpot.
Cooking
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot, shred it with two forks (or a mixer for convenience), then return the shredded chicken to the soup and stir to combine.
Serving
- Serve hot with crispy tortilla strips, a squeeze of lime, and chopped cilantro for garnish. Add extra toppings like shredded cheese, avocado, or a dollop of sour cream if you like.
Notes
Refrigerate leftovers in an airtight container. Properly stored, the soup will keep for 3–4 days. For freezing, cool the soup completely before portioning into containers.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 34gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 9gSugar: 3g
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