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Crockpot Chicken Tortilla Soup: Easy, Delicious Recipe!

Crockpot Chicken Tortilla Soup
Print Recipe

A hearty and flavorful Crockpot Chicken Tortilla Soup that is easy to prepare and perfect for any occasion.

Ingredients

Scale
  • 1 lb 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 green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 cup tortilla strips
  • 1 avocado, diced (for topping)
  • 1 cup shredded cheese (for topping)
  • Fresh cilantro (for garnish)

Instructions

  1. Place the chicken breasts in the bottom of the crockpot.
  2. Add the black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
  3. Stir to combine all ingredients.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. Once cooked, shred the chicken with two forks and stir back into the soup.
  6. Serve hot, topped with tortilla strips, avocado, cheese, and cilantro.

Notes

  • For a spicier soup, add jalapeños or hot sauce.
  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Freezes well for up to 3 months.

Nutrition

Find it online: https://howeats.com/crockpot-chicken-tortilla-soup-easy-delicious-recipe/