Crockpot Chicken Tortilla Soup
A comforting one-pot meal featuring tender chicken, zesty tomatoes, and a medley of spices, perfect for busy evenings.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts Feel free to use frozen 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 oz packet taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro For garnish, optional.
- Tortilla chips, shredded cheese, sour cream, avocado For serving.
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Add the rinsed black beans, drained corn, diced tomatoes, undrained Rotel, and chicken broth to the pot.
- Sprinkle in the taco seasoning, cumin, and chili powder, then give everything a gentle stir to combine.
- Cover the crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is cooked through and tender.
- Once the cooking time is up, take the chicken out and shred it with two forks.
- Return the shredded chicken to the soup and stir well.
- Ladle the soup into bowls and add your desired toppings: fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, and avocado. Serve hot and enjoy!
Notes
For enhanced flavor, consider sautéing some onion and garlic before adding them to the slow cooker. If you want to adjust the spice levels, feel free to add jalapeños or use mild taco seasoning. As a shortcut, you can even use a pre-cooked rotisserie chicken for added convenience. Store in the refrigerator for up to 3-4 days or freeze for longer storage.