Crockpot Chicken Tortilla Soup
A warm and easy chicken tortilla soup that simmers in the crockpot, perfect for family meals with customizable toppings.
Ingredients
Main Ingredients
- 1 pound chicken breast
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Toppings
- Tortilla strips for topping
- Sour cream for serving (optional)
- Avocado for serving (optional)
Instructions
Preparation
- In a crockpot, combine the chicken, black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir to combine.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the crockpot.
Serving
- Serve the soup hot, topped with crispy tortilla strips, and garnish with sour cream and avocado if desired.
Notes
Taste and adjust salt and spices at the end, as broths and canned tomatoes vary. For a thicker soup, remove a cup of broth, mash a few beans into it, then stir back in. Use leftover rotisserie chicken for faster prep.