Crockpot Chicken Tortilla Soup
This hearty and flavorful Crockpot Chicken Tortilla Soup is perfect for a cozy dinner. With tender chicken, beans, corn, and a blend of spices, it's easy to prepare and ready to serve when you are. Top with tortilla strips for a delightful crunch.
Equipment
- 1 Crockpot (slow cooker)
- 1 Large cutting board
- 1 Can opener
- 1 Ladle
- 6 Serving bowls
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) corn drained
- 1 can (14.5 oz) diced tomatoes with juice
- 1 can (4 oz) diced green chilies
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 4 cups chicken broth
- to taste salt
- to taste pepper
- 1 cup tortilla strips for serving
- 1 avocado diced optional
- 1 cup shredded cheese optional
- fresh cilantro for garnish, optional
- lime wedges for serving, optional
Instructions
- Begin by prepping the ingredients. Dice the onion and mince the garlic.
- In the crockpot, add the chicken breasts, black beans, corn, diced tomatoes, green chilies, onion, and garlic.
- Sprinkle the chili powder, cumin, paprika, salt, and pepper over the ingredients in the crockpot.
- Pour the chicken broth over the top, ensuring that all ingredients are well submerged.
- Cover the crockpot and set it to cook on low for 6 hours or high for 3 hours.
- Once the cooking time is complete, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
- Serve the soup hot in bowls, topped with tortilla strips, avocado, shredded cheese, fresh cilantro, and lime wedges as desired.
Notes
You can adjust the spice level by adding more chili powder or including jalapeños.
This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
Feel free to customize the toppings to your liking, such as adding sour cream or diced onions.