Description
A comforting and hearty chicken tortilla soup made in a crock pot, perfect for family meals.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup tortilla chips, crushed
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Place the chicken breasts at the bottom of the crock pot.
- Add the black beans, corn, diced tomatoes, onion, and garlic on top of the chicken.
- Pour in the chicken broth and add the cumin, chili powder, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with two forks and stir it back into the soup.
- Serve hot, topped with crushed tortilla chips, cheese, and cilantro if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add jalapeños or hot sauce.
- Can be served with avocado slices for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Hearty Crock Pot Chicken Tortilla Soup, Chicken Tortilla Soup, Crock Pot Recipes