Crockpot Chicken Tortilla Soup
A comforting and flavorful soup made in a slow cooker, featuring chicken, black beans, corn, and spices, perfect for busy weeknights or cozy gatherings.
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts Can substitute with turkey for a variation.
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
Seasonings
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- to taste salt and pepper
Liquid
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
For serving
- 1 cup tortilla strips For garnish.
- 1 avocado diced Optional.
- 1 cup shredded cheese Optional.
- fresh cilantro For garnish, optional.
- lime wedges For serving, optional.
Instructions
Preparation
- Begin by prepping your ingredients. Dice the onion and mince the garlic to release those wonderful aromas.
- In the crockpot, add the chicken breasts, black beans, corn, diced tomatoes, green chilies, onion, and garlic.
- Sprinkle the chili powder, cumin, paprika, salt, and pepper over your ingredients.
- Pour in the chicken broth, ensuring all ingredients are submerged for maximum flavor infusion.
Cooking
- Cover the crockpot and set it to cook on low for 6 hours or high for 3 hours.
- Once cooking time is complete, carefully remove the chicken breasts from the crockpot and shred them using two forks.
- Return the shredded chicken to the soup and stir to combine thoroughly.
Serving
- Serve the soup hot in bowls, topped with crispy tortilla strips, diced avocado, shredded cheese, fresh cilantro, and wedges of lime for a zesty finish.
Notes
For even better flavor, consider sautéing the onions and garlic in a skillet before adding them to the crockpot. You can also use rotisserie chicken if you're short on time.