Description
A hearty and flavorful Crockpot Chicken Tortilla Soup that combines tender chicken, black beans, corn, and spices for a comforting meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Crispy tortilla strips for serving
- Sour cream and shredded cheese for topping (optional)
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper.
- Stir gently to combine the ingredients.
- 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, shred it with two forks, then return the shredded chicken to the crockpot and stir into the soup. Adjust seasoning to taste.
- Serve hot, topped with crispy tortilla strips, sour cream, and shredded cheese if desired.
Notes
For a creamier soup, stir in 1/2 cup of cream or Greek yogurt at the end. Optionally sauté the onion and garlic beforehand for extra depth.
- Prep Time: 15
- Cook Time: 240
- Category: Soups
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 70mg