Description
Crockpot Chicken Tortilla Soup is a comforting and hearty dish that brings the vibrant flavors of Mexico right to your dinner table. Packed with tender chicken, nutritious beans, sweet corn, and a medley of spices, this soup is perfect for busy weeknights or cozy gatherings. Simply throw all the ingredients into your crockpot and let it do the work while you go about your day. The rich aroma that fills your kitchen will have everyone eagerly anticipating mealtime. Serve with crispy tortilla strips and fresh avocado for a delightful meal that everyone will love.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with juice
- 1 medium onion, diced
- 4 cups chicken broth
- Chili powder, cumin, paprika, salt, and pepper to taste
Instructions
- Prepare your ingredients by dicing the onion and mincing the garlic.
- In your crockpot, combine chicken breasts, black beans, corn, diced tomatoes, diced onion, and minced garlic.
- Season with chili powder, cumin, paprika, salt, and pepper; mix gently.
- Pour in the chicken broth to ensure all ingredients are submerged.
- Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, shred the chicken using two forks and return it to the soup.
- Serve hot with tortilla strips and any desired toppings like avocado or cheese.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg