Description
This Crockpot Chicken Tortilla Soup is a comforting and easy meal that cooks itself, perfect for busy weeknights. Enjoy a bowl of warmth with layered flavors and customizable toppings.
Ingredients
Scale
- 1 lb chicken breasts
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Crispy tortilla strips
- Fresh cilantro for garnish
- Lime wedges
Instructions
- In a crockpot, combine chicken breasts, diced tomatoes, black beans, corn, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.
- Stir everything together so the spices find the liquids and the veggies.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
- Once done, shred the chicken in the soup using two forks.
- Let the shredded chicken mingle with the broth for a few more minutes.
- Give the soup a final taste and adjust seasonings.
- Serve hot, garnished with crispy tortilla strips, fresh cilantro, and lime wedges.
Notes
For a thicker soup, mix a teaspoon of cornstarch with cold water and stir it in. Add fresh toppings after reheating for best results.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg