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–+ servings

Crockpot Chicken Tortilla Soup

A hearty and flavorful chicken tortilla soup made effortlessly in a crockpot, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Broth
  • 1 lb boneless, skinless chicken breasts
  • 4 cups chicken broth low sodium preferred
Vegetables
  • 1 cup onion, diced
  • 1 cup bell pepper, diced any color
  • 1 cup corn, frozen or canned
  • 1 cup black beans, drained and rinsed
  • 1 cup diced tomatoes canned or fresh
Spices and Seasonings
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste
Toppings
  • 1 cup tortilla chips for serving
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 cup sour cream optional
  • 1 cup fresh cilantro chopped, for garnish

Method
 

Prepare the Ingredients
  1. Dice the onion and bell pepper, and prepare the chicken by cutting it into chunks.
  2. Drain and rinse the black beans, and if using canned corn, drain it as well.
Combine in Crockpot
  1. In the crockpot, combine the chicken, chicken broth, diced tomatoes, onion, bell pepper, corn, black beans, chili powder, cumin, garlic powder, salt, and pepper.
Cook the Soup
  1. Cover and cook on low for 6 hours or on high for 3 hours.
Shred the Chicken
  1. Once cooked, remove the chicken, shred it with two forks, and return it to the soup.
Serve
  1. Ladle the soup into bowls and top with tortilla chips, shredded cheese, sour cream, and cilantro as desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 4gFiber: 8gSugar: 3g

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

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