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–+ servings

Crockpot Chicken Tortilla Soup

A comforting and easy-to-prepare soup made with chicken, black beans, corn, and spices, perfect for chilly evenings.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Nutrition

Ingredients
  

Chicken
  • 1 pound boneless, skinless chicken breasts
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 can corn 15 ounces, drained
  • 1 can diced tomatoes with green chilies 14.5 ounces
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon cayenne pepper optional for heat
  • 1 cup tortilla strips store-bought or homemade
  • 1 avocado diced for topping
  • 0.5 cup shredded cheese cheddar or Mexican blend, for topping
  • 0.25 cup fresh cilantro chopped, for garnish
  • 1 lime wedges for serving

Equipment

  • crockpot

Method
 

  1. Place the chicken breasts at the bottom of the crockpot.
  2. Dice the onion and mince the garlic, then set aside.
  3. Layer the black beans, corn, diced tomatoes, onion, and garlic on top of the chicken.
  4. Pour in the chicken broth and sprinkle the spices over the mixture.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Once cooked, shred the chicken and return it to the crockpot.
  7. Serve topped with tortilla strips, avocado, cheese, and cilantro.
  8. Squeeze lime juice over each bowl before serving.

Nutrition

Calories: 290kcalProtein: 25gSodium: 800mg

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