Crockpot Chicken Tortilla Soup
A warm, comforting tortilla soup made effortlessly in a slow cooker, featuring chicken, black beans, and vibrant spices.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt to taste
- Pepper to taste
- Tortilla strips for topping
- Fresh cilantro for garnish (optional)
Instructions
- Combine the chicken breasts, diced tomatoes, black beans, corn, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper in a slow cooker.
- Stir to combine all ingredients thoroughly.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the soup.
- Serve hot, topped with tortilla strips and cilantro, if desired.
Notes
Customize the spice level by adding jalapeños or cayenne pepper. Leftovers can be refrigerated for up to four days or frozen for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://lunarecipez.com/crockpot-chicken-tortilla-soup/