Description
A hearty and flavorful Crockpot Chicken Tortilla Soup, perfect for a comforting meal. This easy recipe uses simple ingredients and minimal prep time, making it ideal for busy weeknights.
Ingredients
- 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. Place chicken breasts in the bottom of a 6-quart or larger crockpot.
2. Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
3. Stir gently to combine ingredients around the chicken.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
5. Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot.
6. Stir the shredded chicken into the soup.
7. Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.
Notes
For a spicier soup, use a Rotel variety with jalapeños or add a pinch of cayenne pepper.
If you don’t have taco seasoning, you can mix your own using chili powder, cumin, paprika, garlic powder, and onion powder.
The soup can be made ahead of time and reheated. The flavors often meld and improve overnight.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg