Description
A deliciously comforting Crockpot Chicken Tortilla Soup filled with tender chicken, vibrant tomatoes, and hearty black beans.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, rinsed and drained (15 oz)
- 1 cup corn (frozen or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Shredded cheese for garnish (optional)
- Avocado for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the diced tomatoes, black beans, corn, chopped onion, and minced garlic.
- Pour the chicken broth over the mixture and sprinkle the chili powder, cumin, salt, and pepper.
- Gently stir to mix ingredients and spices.
- Cover and cook on low for 6-8 hours or on high for 4 hours, until the chicken is fully cooked.
- Carefully remove the chicken, shred it with two forks, and return it to the soup.
- Serve hot, garnished with tortilla strips, shredded cheese, avocado, and lime wedges as desired.
Notes
For added depth, sauté onions and garlic before adding to crockpot. Customize with different vegetables or spices for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg