Crockpot Chicken Tortilla Soup
A flavorful and easy chicken tortilla soup made in a crockpot, perfect for busy weeknights or cozy gatherings.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts Use frozen if preferred; increase cooking time
- 1 can black beans, rinsed and drained (15 oz)
- 1 can corn, drained (15 oz)
- 1 can diced tomatoes, undrained (28 oz)
- 1 can Rotel (diced tomatoes with green chilies), undrained (10 oz)
- 1 can chicken broth (14.5 oz)
- 1 packet taco seasoning (1 oz)
- 1 tsp cumin
- 1/2 tsp chili powder
Garnishes and Toppings
- 1/4 cup chopped fresh cilantro For garnish, optional
- Tortilla chips, shredded cheese, sour cream, avocado For serving
Instructions
Preparation
- Place chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir gently to combine ingredients around the chicken.
Cooking
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it using two forks.
- Return shredded chicken to the crockpot and stir it into the soup.
Serving
- Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired.
Notes
Don’t skip the toppings; they add a burst of flavor and texture. This soup keeps well in the fridge for 3-4 days and can be frozen for up to 3 months. To reheat, warm on the stove or microwave until heated through.