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Crockpot Chicken Tortilla Soup

A cozy and flavorful Chicken Tortilla Soup made easy in the crockpot, featuring tender chicken, zesty spices, and colorful toppings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breasts Boneless, skinless
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 1 can diced green chilies
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tsp cumin
  • 1 tsp chili powder
  • to taste Salt and pepper
For Serving
  • as needed Tortilla strips For crunch
  • as needed Shredded cheese Optional topping
  • as needed Sour cream Optional topping
  • as needed Avocado Optional topping

Method
 

Preparation
  1. Start by dicing the onion and mincing the garlic. Rinse and drain the black beans and corn to ensure they’re ready.
Cooking
  1. In your crockpot, place the chicken breasts at the bottom.
  2. Add the diced onion, minced garlic, black beans, corn, diced tomatoes, and diced green chilies.
  3. Pour in the chicken broth.
  4. Sprinkle cumin, chili powder, and a pinch of salt and pepper over the top.
  5. Cover your crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Once done, remove the chicken breasts and shred them using two forks. Stir the shredded chicken back into the soup.
Serve
  1. Ladle into bowls and top with tortilla strips, shredded cheese, sour cream, and diced avocado. Enjoy!

Notes

For substitutions, consider using turkey or adding more beans and veggies for a plant-based version. For best results, aim for the longer cooking time on low to help the flavors meld beautifully. Make sure to rinse your canned beans and corn well to avoid any additional sodium or mushiness. This soup can be stored in the refrigerator for up to three days or frozen for up to three months.