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Crockpot Chicken Tortilla Soup

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A hearty and flavorful soup that’s easy to make and customizable with your favorite toppings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 1 (28 oz) can diced tomatoes, undrained
  • 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
  • 1 (14.5 oz) can chicken broth
  • 1 (1 oz) packet taco seasoning
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup chopped fresh cilantro (for garnish, optional)
  • Tortilla chips, shredded cheese, sour cream, avocado (for serving)

Instructions

  1. Place chicken breasts in the bottom of a 6-quart or larger crockpot.
  2. Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
  3. Stir gently to combine ingredients around the chicken.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
  5. Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot.
  6. Stir the shredded chicken into the soup.
  7. Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

Notes

For extra flavor, consider adding some chopped onion or bell pepper at the beginning. If you like it spicier, add some diced jalapeños or increase the chili powder.

Nutrition

Keywords: crockpot, soup, chicken, tortilla, slow cooker, Mexican

Find it online: https://surgerecipes.com/crockpot-chicken-tortilla-soup/

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