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Crockpot Chicken Tortilla Soup

A hearty and flavorful crockpot chicken tortilla soup that is easy to prepare, making it a family favorite on chilly evenings.
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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: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts Main protein for the soup.
  • 1 15 oz can black beans, rinsed and drained Adds fiber and texture.
  • 1 15 oz can corn, drained Provides natural sweetness.
  • 1 28 oz can diced tomatoes, undrained Adds depth and base.
  • 1 10 oz can Rotel (diced tomatoes with green chilies), undrained Brings gentle heat.
  • 1 14.5 oz can chicken broth Flavors the soup.
  • 1 oz packet taco seasoning For spice infusion.
  • 1 tsp cumin
  • 0.5 tsp chili powder Enhances flavor.
  • 0.25 cup chopped fresh cilantro For garnish, optional.
Serving Accompaniments
  • Tortilla chips To accompany the soup.
  • Shredded cheese Add texture.
  • Sour cream For creaminess.
  • Avocado For topping.

Method
 

Preparation
  1. Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
  2. Pour in the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder.
  3. Mix the ingredients gently, ensuring the chicken is coated with the seasonings.
Cooking
  1. Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is cooked through and tender.
  2. Once done, remove the chicken from the crockpot and shred it using two forks.
  3. Return the shredded chicken to the pot and stir.
Serving
  1. Ladle the soup into bowls and garnish with cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired.
  2. Serve hot and enjoy!

Notes

Adjust spices to taste; add vegetables like bell peppers or zucchini for more nutrition. This dish is freezer-friendly, ideal for meal prep.