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Crockpot Chicken Tortilla Soup

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A delightful, set-it-and-forget-it soup featuring tender chicken, wholesome beans, and zesty tomatoes, perfect for busy days or cozy dinners.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 1 (28 oz) can diced tomatoes, undrained
  • 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
  • 1 (14.5 oz) can chicken broth
  • 1 (1 oz) packet taco seasoning
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup chopped fresh cilantro (for garnish, optional)
  • Tortilla chips
  • Shredded cheese
  • Sour cream
  • Avocado (for serving)

Instructions

  1. Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
  2. Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
  3. Gently stir to combine the ingredients around the chicken.
  4. Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
  5. Remove the chicken from the crockpot and shred it using two forks.
  6. Return the shredded chicken back to the crockpot and stir it into the soup.
  7. Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired.
  8. Serve hot for maximum enjoyment.

Notes

Use frozen chicken if needed; just extend the cooking time slightly. Store leftovers in an airtight container for 3-4 days.

Nutrition

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