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Crockpot Chicken Tortilla Soup

A delightful and flavorful dish combining tender chicken, black beans, corn, and zesty tomatoes, perfect for cozy nights or casual dinners.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can diced tomatoes with green chilies (14.5 oz)
  • 1 pieces onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
Spices
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper to taste
Toppings
  • to taste crispy tortilla strips for serving
  • 1 pieces avocado, diced for garnish
  • to taste shredded cheese for garnish
  • to taste fresh cilantro for garnish

Method
 

Preparation
  1. In a crockpot, combine the chicken breasts, black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.
  2. Stir well to combine all the ingredients.
Cooking
  1. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
  2. Remove the chicken, shred it with two forks, and return it to the soup.
  3. Taste and adjust seasoning if necessary.
Serving
  1. Serve hot, topped with crispy tortilla strips, diced avocado, shredded cheese, and fresh cilantro.

Notes

Add a squeeze of lime juice for a citrusy kick. Customize with turkey or tofu for different tastes. Enjoy with a dollop of sour cream or Greek yogurt on top.