Description
This hearty Crockpot Chicken Tortilla Soup is a flavorful and comforting dish made with tender chicken breasts, black beans, corn, tomatoes, and bold spices. Slow-cooked to perfection, it’s an easy and delicious meal that can be garnished with tortilla chips, shredded cheese, sour cream, avocado, and fresh cilantro for a satisfying dinner enjoyed by the whole family.
Ingredients
Soup 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
Garnishes
- 1/4 cup chopped fresh cilantro (optional)
- Tortilla chips
- Shredded cheese
- Sour cream
- Avocado, sliced
Instructions
- Prepare the Chicken: Place the chicken breasts in the bottom of a 6-quart or larger crockpot to serve as the base for the soup.
- Add Ingredients: Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder on top of the chicken in the crockpot.
- Combine Ingredients: Stir gently to mix all ingredients evenly around the chicken breasts without disturbing them too much.
- Cook the Soup: Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is fully cooked and tender enough to shred.
- Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks.
- Mix Chicken Back In: Return the shredded chicken to the crockpot and stir well to incorporate it into the soup.
- Serve and Garnish: Ladle the soup into bowls and top with chopped fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, and sliced avocado as desired. Serve hot.
Notes
- You can use rotisserie chicken shredded instead of cooking chicken breasts to save time.
- Adjust the level of chili powder depending on your preferred spice level.
- For a thicker soup, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
- Use gluten-free tortilla chips to keep the dish gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
