Crockpot Chicken Tortilla Soup
A warm and savory chicken tortilla soup made easily in a crockpot, full of comforting flavors and perfect for family dinners.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (Use slightly thick breasts for shredding.)
- 1 can black beans, drained and rinsed (Rinse well to reduce sodium.)
- 1 can corn, drained (Fresh or frozen corn works too.)
- 1 can diced tomatoes with green chilies (For milder taste, use plain diced tomatoes.)
- 1 piece onion, chopped (Yellow or white onions work well.)
- 2 cloves garlic, minced (Fresh garlic is preferred.)
- 4 cups chicken broth (Use low-sodium broth.)
Spices
- 1 teaspoon cumin (Toasted cumin adds warmth.)
- 1 teaspoon chili powder (Adjust based on heat tolerance.)
- to taste salt and pepper (Adjust before serving.)
Toppings
- as needed tortilla chips (Sturdy corn chips for serving.)
- as needed shredded cheese (Cheddar or Monterey Jack work well.)
- as needed sour cream (For a creamy contrast.)
- as needed chopped cilantro (optional) (Add at the table for freshness.)
Instructions
Preparation
- Place the chicken breasts at the bottom of the crockpot.
- Add black beans, corn, diced tomatoes, onion, and garlic on top.
- Pour in the chicken broth and season with cumin, chili powder, salt, and pepper.
- Stir gently to combine, careful not to break the chicken.
Cooking
- Cover and cook on low for 6-8 hours or on high for 4 hours.
- Once cooked, shred the chicken with two forks within the crockpot.
- Serve hot with tortilla chips, shredded cheese, sour cream, and cilantro on top.
Notes
This soup is forgiving and can adapt to various dietary preferences. Prep toppings in advance for quicker serving.