Print

Crockpot Chicken Tortilla Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A heartwarming, one-pot chicken tortilla soup that is simple to make and packed with rich flavors.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 1 (28 oz) can diced tomatoes, undrained
  • 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
  • 1 (14.5 oz) can chicken broth
  • 1 (1 oz) packet taco seasoning
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup chopped fresh cilantro (for garnish, optional)
  • Tortilla chips
  • Shredded cheese
  • Sour cream
  • Avocado (for serving)

Instructions

  1. Place the chicken breasts in the bottom of your 6-quart (or larger) crockpot.
  2. Pour in the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder.
  3. Gently stir to combine all ingredients around the chicken.
  4. Cover the crockpot and set it to cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  5. Once cooked, remove the chicken and shred it using two forks.
  6. Return the shredded chicken back into the crockpot and stir it into the soup.
  7. Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado. Serve hot and enjoy!

Notes

For spice, add diced jalapeños or hot sauce. Can easily be customized with turkey or a vegetarian version.

Nutrition

Find it online: https://www.tastysavvy.com/crockpot-chicken-tortilla-soup-2/