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Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup is a warm and comforting dish that's simple to prepare and perfect for busy days. Packed with nutrition, it's loved by family and friends!
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp chili powder Adjust to taste for spiciness.
  • 1 tsp cumin
  • Salt and pepper to taste
  • Tortilla strips for serving
  • Sour cream, avocado, and cheese for toppings (optional)

Method
 

Preparation
  1. Place the chicken breasts in the crockpot.
  2. Add the black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.
  3. Stir to combine all ingredients.
Cooking
  1. Cook on low for 6-8 hours or high for 3-4 hours.
  2. Before serving, shred the chicken using two forks.
Serving
  1. Serve hot, topped with crispy tortilla strips, and add optional toppings like sour cream, avocado, and cheese as desired.

Notes

If you have leftovers, let it cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 3 months. For an extra kick, consider adding a few slices of jalapeño or some hot sauce. You can also use rotisserie chicken for a quicker option.