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Crockpot Chicken Tortilla Soup

A comforting and hearty soup made with shredded chicken, beans, corn, and tomatoes, perfect for busy days.
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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: American, Mexican
Calories: 270
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • to taste salt and pepper
Toppings and Serving
  • tortilla chips, for serving
  • shredded cheese, for topping
  • sour cream, for topping
  • fresh cilantro, for garnish

Method
 

Preparation
  1. Begin by placing the boneless, skinless chicken breasts at the bottom of the crockpot.
  2. Add the rinsed black beans, drained corn, diced tomatoes with green chilies, chopped onion, minced garlic, and chicken broth.
  3. Sprinkle in the cumin and chili powder, along with salt and pepper to taste. Stir everything to combine.
Cooking
  1. Cover the crockpot with its lid and cook on low for 6-8 hours or on high for about 3-4 hours, allowing the flavors to meld.
  2. About 30 minutes before serving, carefully shred the chicken right in the crockpot using two forks and stir to mix it well back into the soup.
  3. Once everything is heated through and the chicken is tender, it is ready to serve.
Serving
  1. Ladle the soup into bowls and top with tortilla chips, shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro for a burst of flavor and color.

Notes

Great for meal prep and can be frozen for up to 3 months. Reheat by adding broth or water if the soup thickens too much after freezing.