Description
A comforting and easy chicken tortilla soup made in a slow cooker, perfect for busy evenings and family gatherings.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 can of corn
- 1 can of beans (black or pinto)
- 1 can of diced tomatoes (with juices)
- 2 cups of chicken broth
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Optional toppings: shredded cheese, sour cream, chopped cilantro, crispy tortilla strips
Instructions
- Add all ingredients to the slow cooker, layering the chicken first, followed by the corn, beans, tomatoes, and spices. Pour in the chicken broth.
- Cook on low for 360–420 minutes. Let it simmer while you handle other tasks.
- Near the end of cooking, take out the chicken and shred it using two forks. Stir it back into the soup.
- Serve and enjoy with your favorite toppings.
Notes
This soup gets better the next day as the flavors deepen. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg