Crock Pot Chicken Tortilla Soup
A delightful and hearty Crock Pot Chicken Tortilla Soup that's easy to prepare and perfect for busy days, featuring tender chicken, zesty tomatoes, and a range of spices.
Ingredients
Main Ingredients
- 2 lbs chicken breasts Can be substituted with turkey or plant-based alternatives.
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 cup onion, diced Fresh ingredients enhance flavor.
- 2 cloves garlic, minced Fresh garlic preferred.
- 4 cups chicken broth Can be substituted with vegetable broth for a vegan version.
- 2 tsp chili powder Adjust to taste for spiciness.
- 1 tsp cumin
- to taste Salt and pepper Add according to preference.
Toppings
- Tortilla chips For serving.
- Shredded cheese For topping. Can use cheddar, Monterey Jack, or Mexican blend.
- Fresh cilantro For garnish.
Instructions
Preparation
- Place the chicken breasts at the bottom of the crock pot.
- Layer in the black beans, corn, diced tomatoes (with their juices), diced onion, and minced garlic.
- Pour in the chicken broth.
- Sprinkle in the chili powder, cumin, salt, and pepper.
- Gently stir the ingredients to combine.
Cooking
- Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooking is complete, shred the chicken in the broth using two forks.
Serving
- Ladle the soup into bowls and top with tortilla chips, shredded cheese, and fresh cilantro.
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Notes
For variations, try adding diced bell peppers or zucchini, or stirring in cream cheese for a creamy version. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.