Crockpot Chicken Tortilla Soup
A hearty and nutritious soup featuring tender chicken, beans, and vibrant vegetables, perfect for cozy evenings.
Equipment
- Crockpot
- Knife
- Cutting Board
Ingredients
- 1 lb Boneless, Skinless Chicken Breasts
- 1 can Black Beans 15 oz, drained and rinsed
- 1 can Corn 15 oz, drained
- 1 can Diced Tomatoes 14.5 oz, with juice
- 1 can Diced Green Chilies 4 oz
- 1 medium Onion Diced
- 2 cloves Garlic Minced
- 1 tablespoon Chili Powder
- 2 teaspoons Ground Cumin
- 1 teaspoon Paprika
- 4 cups Chicken Broth
- 1 cup Tortilla Strips for serving
- 1 piece Avocado Diced (optional)
- 1 cup Shredded Cheese (optional)
- Fresh Cilantro for garnish (optional)
- Lime Wedges for serving (optional)
Instructions
- Dice the onion and mince the garlic. Place the chicken breasts at the bottom of the crockpot.
- Layer on the black beans, corn, diced tomatoes, green chilies, onion, and garlic.
- Sprinkle the chili powder, ground cumin, paprika, salt, and pepper over the ingredients.
- Pour the chicken broth over everything, ensuring all ingredients are submerged.
- Cover the crockpot and cook on low for about 6 hours or on high for approximately 3 hours.
- Once cooked, remove the chicken and shred it using two forks, then return it to the soup.
- Ladle the soup into bowls and top with tortilla strips, avocado, shredded cheese, cilantro, and a squeeze of lime, if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days.