Crockpot Chicken Tortilla Soup
A flavorful and hearty soup made with tender chicken, zesty tomatoes, black beans, and corn, topped with crispy tortilla strips and cilantro.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- to taste Salt and pepper
For Serving
- Crispy tortilla strips
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Preparation
- In a slow cooker, combine the chicken, diced tomatoes, black beans, corn, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper. Stir to combine.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the soup.
Serving
- Serve hot, topped with crispy tortilla strips, fresh cilantro, and a squeeze of lime.
Notes
Customize the recipe by adding your favorite vegetables, like bell peppers or zucchini. Enhance the flavor with a splash of hot sauce or a sprinkle of jalapeños.