Description
A warm and comforting bowl of Crockpot Chicken Tortilla Soup, bursting with vibrant Mexican flavors and colorful ingredients.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips, for serving
- Shredded cheese, for serving
- Avocado, for serving
- Sour cream, for serving
- Fresh cilantro, for garnish
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, chopped onion, minced garlic, chicken broth, chili powder, cumin, salt, and pepper on top of the chicken.
- Stir to combine the ingredients gently.
- Cover and cook on low for 6 to 8 hours or on high for 4 hours.
- Once the chicken is cooked through, shred it with two forks and mix it back into the soup.
- Serve hot with tortilla chips, shredded cheese, slices of avocado, a dollop of sour cream, and a sprinkle of fresh cilantro on top.
Notes
For a thicker texture, blend a portion of the soup before serving or stir in a small amount of masa harina.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg