Description
Enjoy a warm bowl of Crockpot Chicken Tortilla Soup – a perfect blend of spices and tender chicken for a comforting meal.
Ingredients
Scale
- 1 lbs Boneless, skinless chicken breasts
- 1 can Black beans (Rinsed and drained)
- 1 cup Corn (Frozen corn can be used)
- 1 can Diced tomatoes (with juice)
- 1 can Diced green chilies
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 2 tbsp Chili powder
- 1 tbsp Ground cumin
- 1 tsp Paprika
- 4 cups Chicken broth
- to taste Salt and pepper
- 1 cup Tortilla strips (Optional for gluten-free diets)
- 1 medium Avocado (diced) (Optional topping)
- 1 cup Shredded cheese (Monterey Jack or Cheddar recommended)
- 1/4 cup Fresh cilantro (For garnish)
- 2 wedge Lime (For a zesty twist)
Instructions
- Start by gathering all your ingredients. Dice the onion and mince the garlic, setting them aside. Rinse and drain the black beans, and if using frozen corn, make sure it’s ready to go.
- In your slow cooker, layer the chicken breasts at the bottom, followed by the black beans, corn, diced tomatoes with their juice, diced green chilies, onion, and minced garlic.
- Sprinkle the chili powder, ground cumin, paprika, salt, and pepper over the layered ingredients. Mix the spices in with the other ingredients.
- Pour the chicken broth over the entire mixture, ensuring that all solid ingredients are submerged.
- Cover your Crockpot, and set it to cook on low for 6 hours or on high for 3 hours.
- Once the cooking time is up, carefully remove the chicken breasts from the pot using tongs. Let them rest for a few minutes then shred the meat with two forks.
- Ladle the hot Crockpot Chicken Tortilla Soup into bowls, and add your favorite toppings.
Notes
- Prep Time: 20 min
- Cook Time: 360 min
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg