Description
A flavorful and comforting chicken tortilla soup that is easy to prepare in a crockpot, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can diced green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for serving
- Avocado and cilantro for garnish
Instructions
- Place the chicken breasts in the crockpot.
- Add the black beans, corn, diced tomatoes, green chilies, chopped onion, minced garlic, chicken broth, cumin, chili powder, salt, and pepper to the crockpot.
- Stir to combine all the ingredients well. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
- In the last hour of cooking, shred the chicken with two forks and return it to the soup. Serve hot, topped with tortilla strips, avocado, and cilantro.
Notes
Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360-480 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 60mg