Description
Crockpot Chicken Tortilla Soup is the ultimate comfort food that’s easy to prepare and bursting with flavor. With its tender chicken, hearty beans, and aromatic spices, this slow cooker creation is sure to become a new family favorite.
Ingredients
Scale
- 1 1/2 pound boneless, skinless chicken breasts
- 1 can (15 ounce) black beans, rinsed and drained
- 1 can (15 ounce) corn, drained
- 1 can (28 ounce) diced tomatoes, undrained
- 1 can (10 ounce) Rotel (diced tomatoes with green chilies), undrained
- 1 can (14.5 ounce) chicken broth
- 1 packet (1 ounce) taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
Instructions
- Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder. Stir gently to combine the ingredients around the chicken.
- 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 the shredded chicken to the crockpot and stir it into the soup, letting it warm through.
- Serve the Crockpot Chicken Tortilla Soup hot, garnished with your desired toppings.
Notes
Garnishes can include chopped fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, and sliced avocado.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 10 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 30 grams
- Cholesterol: 75 milligrams