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Crockpot Chicken Tortilla Soup

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A warm and comforting chicken tortilla soup made effortlessly in a crockpot, perfect for busy weeknights.

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. Layer the chicken breasts at the bottom of a 6-quart or larger crockpot.
  2. Add in the rinsed black beans, drained corn, diced tomatoes, Rotel, and chicken broth.
  3. Sprinkle the taco seasoning, cumin, and chili powder over everything.
  4. Gently stir to combine without disturbing the chicken too much.
  5. Cover and cook on LOW for 360-480 minutes or HIGH for 180-240 minutes, until the chicken is fully cooked and tender.
  6. Remove the chicken and shred it with two forks.
  7. Return the shredded chicken to the pot and stir well to integrate.
  8. Serve the soup hot, garnished with cilantro, crushed tortilla chips, shredded cheese, sour cream, and avocado as desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

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