Crockpot Chicken Tortilla Soup
A hearty and comforting soup featuring tender chicken, zesty spices, and vibrant vegetables, perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 pound chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups chicken broth
- Tortilla strips for serving
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add the black beans, corn, diced tomatoes, onion, garlic, chili powder, cumin, salt, and pepper on top.
- Pour in the chicken broth, ensuring all ingredients are submerged.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the chicken directly in the slow cooker using two forks.
- Give the soup a good stir and adjust seasoning if necessary.
- Serve hot, topped with crispy tortilla strips, fresh cilantro, and lime wedges.
Notes
For extra flavor, add fresh lime juice and diced jalapeños for heat. Substitute quinoa for chicken for a vegetarian option.
Find it online: https://www.wholesomeeasy.com/crockpot-chicken-tortilla-soup/