Description
A hearty, comforting crockpot chicken tortilla soup loaded with tender chicken, beans, corn, and bold southwest flavor.
Ingredients
Scale
- 1 1/2 lb boneless skinless chicken breasts
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 1 can (10 oz) Rotel tomatoes with green chiles
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
- Tortilla strips, shredded cheese, sour cream, and cilantro for topping
Instructions
- 1. Add chicken breasts to the crockpot.
- 2. Top with onion, garlic, black beans, corn, diced tomatoes, Rotel, and chicken broth.
- 3. Season with chili powder, cumin, smoked paprika, salt, and black pepper.
- 4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- 5. Remove chicken, shred with two forks, and return to the crockpot.
- 6. Stir in lime juice and adjust seasoning if needed.
- 7. Serve hot topped with tortilla strips, cheese, sour cream, and cilantro.
Notes
- For extra heat, add a pinch of cayenne or diced jalapeño.
- Leftovers store well and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg
Keywords: crockpot chicken tortilla soup, slow cooker soup, chicken tortilla soup