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Crock Pot Chicken Tortilla Soup

A soul-warming blend of flavors and textures, this Crock Pot Chicken Tortilla Soup features tender chicken, zesty spices, and crispy tortilla chips, making it a perfect comfort dish for family gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 1 can black beans, rinsed and drained Feel free to swap for your favorite bean variety.
  • 1 can corn, drained
  • 1 can diced tomatoes With juices
  • 1 piece onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth Use vegetable broth for a vegetarian option.
Spices
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
For serving
  • Tortilla chips
  • Shredded cheese For garnish
  • Avocado For garnish
  • Cilantro For garnish

Method
 

Preparation
  1. Dice the onion, mince the garlic, and rinse the black beans in a colander.
Cooking
  1. Place the chicken breasts at the bottom of your slow cooker.
  2. Add the diced onion, minced garlic, black beans, corn, diced tomatoes (with juices), and spices (chili powder, cumin, salt, and pepper).
  3. Pour in the chicken broth, ensuring all ingredients are submerged.
  4. Cover your crock pot and set it on low for 6-8 hours or high for 3-4 hours.
  5. When cooked, chicken should be tender and shred easily with a fork.
  6. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot. Mix everything well.
  7. Ladle the soup into bowls and top with crispy tortilla chips, shredded cheese, avocado slices, and fresh cilantro.

Notes

Store in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently, adding a splash of chicken broth or water if needed.