Crockpot Chicken Tortilla Soup
A warm and hearty chicken tortilla soup made easily in a slow cooker, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 pound 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 juice
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 4 cups chicken broth Consider using low-sodium
- to taste Salt
- to taste Pepper
For Serving
- 1 cup tortilla strips For serving
- 1 optional avocado, diced
- 1 cup shredded cheese Optional
- to taste fresh cilantro For garnish
- to taste lime wedges For serving
Instructions
Preparation
- Dice the onion and mince the garlic.
Cooking
- Layer the raw chicken breasts at the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, and diced green chilies.
- Sprinkle chili powder, cumin, paprika, salt, and pepper over the ingredients.
- Pour the chicken broth over everything, covering the ingredients well.
- Cover the crockpot and cook on low for about 6 hours or high for about 3 hours.
- Once cooked, remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the pot and stir everything together.
Serving
- Ladle the warm soup into bowls.
- Top with crispy tortilla strips, diced avocado, shredded cheese, and fresh cilantro.
- Serve with lime wedges for an added zing.
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Notes
For a vegetarian version, substitute chicken with cubed tofu or add more beans. You can also prep your ingredients ahead and store them in the fridge for quick cooking!