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Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup
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This Crockpot Chicken Tortilla Soup is the perfect dish for a cozy dinner, combining tender chicken, vibrant vegetables, and a medley of spices to deliver a bowl full of warmth and flavor. Ideal for busy weeknights or gatherings with family and friends, this hearty soup allows you to set it and forget it while the slow cooker works its magic. Just toss in your ingredients, let them simmer, and enjoy a nourishing meal that everyone will love. Plus, it’s customizable with your favorite toppings like tortilla strips, avocado, or fresh cilantro!

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 oz) black beans (drained and rinsed)
  • 1 can (15 oz) corn (drained)
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 1 can (4 oz) diced green chilies
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 4 cups chicken broth
  • to taste salt
  • to taste pepper
  • 1 cup tortilla strips (for serving)
  • 1 avocado diced (optional)
  • 1 cup shredded cheese (optional)
  • fresh cilantro (for garnish, optional)
  • lime wedges (for serving, optional)

Instructions

  1. Prep the ingredients by dicing the onion and mincing the garlic.
  2. In the crockpot, combine chicken breasts, black beans, corn, diced tomatoes, green chilies, onion, and garlic.
  3. Sprinkle chili powder, cumin, paprika, salt, and pepper over the mixture.
  4. Pour in chicken broth until all ingredients are submerged.
  5. Cover and cook on low for 6 hours or high for 3 hours.
  6. Once cooked, shred the chicken using two forks and stir back into the soup.
  7. Serve hot with desired toppings such as tortilla strips or avocado.

Nutrition

Find it online: https://emmadishes.com/crockpot-chicken-tortilla-soup-2/

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