Description
A warm, filling, and flavorful chicken tortilla soup made effortlessly in a crockpot, perfect for busy days and chilly evenings.
Ingredients
Scale
- 1 lb chicken breast
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with 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 garnish
- Cheese and avocado for topping (optional)
Instructions
- In a slow cooker, combine the chicken breast, black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir everything to mix well.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the soup.
- Serve with tortilla strips, cheese, and avocado on top if desired.
Notes
For extra spice, add jalapeños or hot sauce. Use rotisserie chicken to save time. Can be made vegetarian by omitting the chicken and using vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg