Crockpot Chicken Tortilla Soup
A comforting and flavorful chicken tortilla soup that’s easy to prepare in a crockpot, perfect for busy days.
Ingredients
Main Ingredients
- 1 lb chicken breast Boneless, skinless
- 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 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
For Garnish
- Crispy tortilla strips
- Fresh cilantro (optional)
Instructions
Preparation
- In a crockpot, combine chicken breasts, black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, paprika, salt, and pepper.
- Stir to combine ingredients.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Once cooked, shred the chicken with two forks and stir into the soup.
Serving
- Serve hot, garnished with crispy tortilla strips and fresh cilantro if desired.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove or microwave until hot. Freeze the soup for up to 3 months in a freezer-safe container; let it cool before freezing. For a spicier soup, add extra chili powder or diced jalapeño. Use rotisserie chicken for a quicker meal. Feel free to add additional vegetables for more nutrition.