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Hearty Crockpot Chicken Tortilla Soup: Easy & Healthy Soup Recipes for the Whole Family

Crockpot Chicken Tortilla Soup

A comforting and flavorful soup combining tender chicken, black beans, corn, and zesty tomatoes, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts Place at the bottom of the crockpot.
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth Can substitute with vegetable broth for vegetarian option.
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
For Serving
  • Crispy tortilla strips For crunch.
  • Fresh cilantro For garnish (optional).
  • Lime wedges For serving (optional).

Method
 

Preparation
  1. Start by placing the chicken breasts at the bottom of the crockpot.
  2. Add black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper to the pot.
  3. Stir to combine all the ingredients well.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
  5. Once cooked, use two forks to shred the chicken and stir it back into the soup to mix.
Serving
  1. Serve hot, topped with crispy tortilla strips and garnish with cilantro and lime wedges if desired.

Notes

To store leftovers, place it in an airtight container and refrigerate for up to 5 days or freeze it for longer storage.