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Crockpot Chicken Tortilla Soup

A hearty and comforting soup made with chicken, beans, corn, and spices, perfect for busy days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts You can use leftover rotisserie chicken for a quicker meal.
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 1 pieces onion, diced Sauté for extra flavor before adding to the crockpot.
  • 2 cloves garlic, minced Sauté for extra flavor before adding to the crockpot.
  • 4 cups chicken broth Use vegetable broth for a vegetarian option.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder Adjust based on your heat preference.
  • Salt and pepper to taste
Toppings
  • Crispy tortilla strips For serving.
  • Fresh cilantro For garnish.
  • Lime wedges For serving.

Method
 

Preparation
  1. In a crockpot, combine the chicken breasts, black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
  2. Remove the chicken, shred it with two forks, and return it to the soup.
  3. Stir everything to combine and adjust seasoning if needed.
Serving
  1. Serve hot, topped with crispy tortilla strips, fresh cilantro, and lime wedges.

Notes

Let the soup cool completely before storing in an airtight container for 3-4 days in the fridge or freeze for 2-3 months. Customize the soup by adding different vegetables or diced green chilies for extra flavor.