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Crockpot Chicken Tortilla Soup

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A warm, hearty soup that combines chicken, black beans, corn, and vibrant spices, perfect for busy weekdays or laid-back weekends.

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: Place the chicken breasts at the bottom of your 6-quart or larger crockpot.
  2. Add Ingredients: Pour in the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder.
  3. Stir Gently: Using a spoon, carefully stir to combine the ingredients around the chicken.
  4. Set to Cook: Cover the crockpot and set it to cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
  5. Shred the Chicken: Once cooked, remove the chicken carefully and shred it using two forks.
  6. Return Chicken to Soup: Add the shredded chicken back into the crockpot and stir it into the soup.
  7. Serve with Toppings: 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

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Adjust spices to your preference and don’t forget the garnishes!

Nutrition

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