Description
A comforting and flavorful chicken tortilla soup cooked in a crockpot, perfect for chilly evenings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can black beans (drained and rinsed)
- 1 can corn (or frozen)
- 1 can diced tomatoes (with green chilies)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2–3 cups chicken broth
- 1 tablespoon taco seasoning
- Tortilla chips (for topping)
- Shredded cheese, diced avocado, and cilantro (for garnish)
Instructions
- Prep your ingredients: Chop the onion, mince the garlic, and shred the chicken if whole.
- Fill the crockpot: Layer the chicken, beans, corn, tomatoes, onion, and garlic. Pour in the chicken broth and sprinkle taco seasoning.
- Cook: Set the crockpot to low for 6-8 hours or high for 4 hours.
- Shred the chicken: Once cooked, shred the chicken and return it to the soup, stirring well.
- Serve: Ladle the soup into bowls and top with crushed tortilla chips, cheese, avocado, and cilantro.
Notes
Adjust spice levels with jalapeños or hot sauce. Experiment with different toppings and make it ahead of time for a convenient meal.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg