Description
This Crockpot Chicken Tortilla Soup is a warm, comforting meal that’s perfect for busy weeknights. With tender shredded chicken, black beans, corn, and a delicious blend of spices, it’s an easy, set-it-and-forget-it recipe that’s sure to be a family favorite.
Ingredients
1.5 lbs boneless, skinless chicken breasts
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (28 oz) can diced tomatoes, undrained
1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
1 (14.5 oz) can chicken broth
1 (1 oz) packet taco seasoning
1 tsp cumin
1/2 tsp chili powder
1/4 cup chopped fresh cilantro (for garnish, optional)
Tortilla chips, shredded cheese, sour cream, avocado (for serving)
Instructions
Place chicken breasts in the bottom of a 6-quart or larger crockpot.
Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot. Stir gently to combine ingredients around the chicken.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot and stir.
Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, and avocado, if desired. Serve hot.
Notes
You can adjust the spice level by using a mild or hot version of Rotel or adding extra chili powder.
For a thicker soup, add a handful of crushed tortilla chips to the crockpot.
This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on LOW
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-inspired