Crockpot Chicken Tortilla Soup
This Crockpot Chicken Tortilla Soup is a warm, easy, and cozy dish made in a slow cooker, perfect for feeding a family with minimal effort.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- Salt and pepper, to taste
- Crispy tortilla strips, for serving
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
Preparation
- Place chicken breasts in the bottom of the crockpot.
- Add black beans, corn, diced tomatoes, chopped onion, and minced garlic.
- Sprinkle cumin, chili powder, salt, and pepper over the top.
- Pour in chicken broth.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Before serving, shred the chicken with two forks in the crockpot.
Serving
- Serve hot in bowls, topped with crispy tortilla strips, chopped cilantro, and a lime wedge.
- Optional: Add avocado, sour cream, or shredded cheese. Serve with warm tortillas.
Notes
Use fresh lime at the end for bright flavor. Shred the chicken in the pot to keep it moist. Taste and add salt at the end, not too early. For more depth, sauté the onion and garlic first, then add to the crockpot.