Crock Pot Chicken Tortilla Soup
A comforting and flavorful one-pot soup made with chicken, black beans, corn, and spices, perfect for busy weeknights or cozy weekends.
Ingredients
Main Ingredients
- 2 lbs chicken breasts Thawed for even cooking
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth Homemade broth is recommended for better flavor
- 2 tsp chili powder Adjust to taste for spice preference
- 1 tsp cumin
- to taste Salt and pepper Check for seasoning before serving
- Tortilla chips For serving
- Shredded cheese For topping, cheddar or Mexican blend recommended
- Fresh cilantro For garnish
Instructions
Preparation
- Start by preparing your chicken breasts; it’s easiest if they are thawed for even cooking.
- Place the thawed chicken breasts at the bottom of the crock pot.
- Layer in the rinsed black beans, drained corn, diced tomatoes with green chilies, diced onion, and minced garlic over the chicken.
- Pour in the chicken broth, adding base and flavor to your soup.
- Sprinkle in the chili powder, cumin, salt, and pepper.
- Gently stir everything together without disturbing the chicken.
Cooking
- Cover the crock pot with its lid.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Once done, carefully remove the chicken and shred it using two forks.
- Return the shredded chicken back into the broth and stir to combine.
Serving
- Ladle the soup into bowls.
- Top each bowl with tortilla chips, shredded cheese, and fresh cilantro.
- Offer additional toppings like avocado, jalapeños, or sour cream for customization.
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Notes
Consider using homemade chicken broth for better flavor. Adjust spice levels and customize ingredients based on preference. Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.