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Hearty Crockpot Chicken Tortilla Soup

Best way to grow 3 Hearty Crockpot Chicken Tortilla Soup

This hearty crockpot chicken tortilla soup is a delicious and easy meal. Simply combine all ingredients in a slow cooker and let it do the work for you.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 people
Calories 350 kcal

Equipment

  • Slow cooker (6-quart or larger)

Ingredients
  

Main Ingredients

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (frozen or canned, drained)
  • 1 can (10 oz) diced tomatoes with green chilies, undrained
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper

For Garnish

  • tortilla strips or crushed tortilla chips
  • shredded cheddar cheese
  • sour cream or Greek yogurt
  • chopped fresh cilantro
  • lime wedges

Optional Additions

  • jalapeño, seeded and minced (for extra heat)

Instructions
 

Preparation

  • Place chicken breasts in the bottom of a 6-quart (or larger) slow cooker. Add black beans, corn, and diced tomatoes with green chilies to the slow cooker.
  • Pour in chicken broth. Add chopped onion, minced garlic, chili powder, cumin, dried oregano, salt, and black pepper. Stir gently to combine the ingredients.

Cooking

  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
  • Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the soup.

Serving Suggestions

  • Ladle the hearty chicken tortilla soup into bowls. Serve with your favorite toppings such as tortilla strips, shredded cheese, sour cream, fresh cilantro, and lime wedges.

Notes

For a richer flavor, you can sauté the onion and garlic in a little oil before adding them to the slow cooker. Adjust spice levels to your preference by adding more or less chili powder/jalapeño. This soup freezes well; allow it to cool completely before transferring to freezer-safe containers.