Description
Crockpot Chicken Tortilla Soup is a delightful and easy-to-make dish that combines the convenience of a slow cooker with the bold flavors of Mexican cuisine. This hearty, simmered soup is the perfect meal for a cozy night in, delivering a comforting and satisfying experience with every spoonful.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cans (15 ounce each) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (14.5 ounce) diced tomatoes
- 1 can (10 ounce) Rotel (diced tomatoes with green chilies)
- 4 cup chicken broth
- 2 tablespoon taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
1. Place the chicken breasts in the bottom of your crockpot.
2. Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder.
3. Gently stir the ingredients together, ensuring the chicken is surrounded by the broth.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is cooked through.
5. Remove the chicken, shred it using two forks, and return it to the soup.
6. Stir to incorporate the shredded chicken throughout the soup.
Notes
Optional garnishes include chopped fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, and sliced avocado.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 8 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 12 grams
- Protein: 30 grams
- Cholesterol: 70 milligrams