Description
A comforting and flavorful chicken tortilla soup made effortlessly in a crockpot, perfect for busy days and cozy family dinners.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- Salt and pepper to taste
- Tortilla strips for serving
- Shredded cheese and avocado for topping (optional)
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, diced onion, minced garlic, cumin, chili powder, and chicken broth to the pot.
- Season the mixture with salt and pepper to taste. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, shred the chicken using two forks right in the crockpot. Stir the soup to combine and let it finish cooking. Serve hot topped with tortilla strips, shredded cheese, and avocado if desired.
Notes
For added flavor, sauté the onions and garlic in a skillet before adding them to the crockpot. You can also adjust the spice level by increasing or decreasing the chili powder.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg