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Crockpot Chicken Tortilla Soup: Easy Meal in Six Hours!

Crockpot Chicken Tortilla Soup — Chicken Tortilla Soup: Dump It All In, Six Hours
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A delicious and easy-to-make chicken tortilla soup cooked in a crockpot, perfect for a hearty meal.

Ingredients

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  • 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 at 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 hours.
  5. After 6 hours, shred the chicken in the crockpot using two forks.
  6. Stir in the tortilla strips and let them soak for a few minutes.
  7. Serve hot, topped with 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-six-hours-recipe/