Crockpot Chicken Tortilla Soup
A flavorful and hearty chicken tortilla soup made effortlessly in a crockpot, perfect for busy evenings or gatherings.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can corn, drained
- 1 28 oz can diced tomatoes, undrained
- 1 10 oz can Rotel (diced tomatoes with green chilies), undrained
- 1 14.5 oz can chicken broth
- 1 packet taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder
For Garnishing
- 1/4 cup chopped fresh cilantro optional
- Tortilla chips
- Shredded cheese
- Sour cream
- Avocado for serving
Instructions
Preparation
- Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir gently to combine the ingredients around the chicken.
Cooking
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
- Stir the shredded chicken into the soup.
Serving
- Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.
Notes
For extra flavor, sauté some onions, garlic, or peppers before adding them to the crockpot. You can use frozen chicken breasts if you don’t have fresh ones. Just adjust the cooking time as needed. Feel free to add vegetables like bell peppers or zucchini for added nutrition. Use low-sodium versions of the broth and canned goods if you’re watching your salt intake.