Slow-Cooker Chicken Tortilla Soup
This slow-cooker Chicken Tortilla Soup is an easy hands-off dinner with shredded chicken, black beans, corn, and diced tomatoes simmered in a flavorful broth.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Total Time: 250 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
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
- Place chicken in the bottom of a large crockpot.
- Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder.
- Stir gently to nest the ingredients around the chicken.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Remove the chicken, shred it, and return to the pot.
- Stir the shredded chicken into the soup and finish with desired toppings at service.
Notes
For lower sodium, use low-sodium chicken broth and reduced-salt taco seasoning. Drain cans well to avoid a watery broth.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg