Description
A hearty and flavorful Crockpot Chicken Tortilla Soup loaded with tender shredded chicken, sweet corn, black beans, tomatoes, and zesty spices slow-cooked to perfection and topped with crispy tortilla strips, avocado, and cheese.
Ingredients
1 lb boneless skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies
1 small onion, diced
3 cups chicken broth
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Juice of 1 lime
Tortilla strips, avocado, shredded cheese, and cilantro for topping
Instructions
1. Add chicken breasts to the bottom of the crockpot.
2. Add black beans, corn, diced tomatoes, onion, garlic, and seasonings.
3. Pour in chicken broth and lime juice; stir everything together.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove chicken, shred it with two forks, and return it to the soup.
6. Stir and let cook for an additional 10 minutes.
7. Serve hot with tortilla strips, avocado, cheese, and cilantro.
Notes
You can add diced jalapeños for a spicier version.
Swap chicken breasts for thighs for richer flavor.
Leftovers taste even better the next day!
- Prep Time: 10 mins
- Cook Time: 6 hrs
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Crockpot chicken tortilla soup, slow cooker soup, Mexican chicken soup, easy crockpot dinner