Description
A comforting and flavorful chicken tortilla soup made effortlessly in a crockpot, perfect for chilly weather or quick weeknight meals.
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 the chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder.
- Gently stir to combine the ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is thoroughly cooked and tender.
- Remove the chicken from the crockpot and shred using two forks before returning it to the soup base.
- Stir the shredded chicken back into the soup.
- Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado if desired. Serve hot.
Notes
For a vegetarian version, substitute the chicken with an extra can of beans or cubed firm tofu and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican