Crockpot Chicken Tortilla Soup
A comforting, slow-cooked soup featuring shredded chicken, black beans, corn, and spices, perfect for busy weeknights and potlucks.
Ingredients
Main Ingredients
- 1 lb chicken breasts (boneless, skinless)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 can diced tomatoes with green chiles (10–14 oz)
- 4 cups chicken broth
- 1 onion, chopped (yellow or white)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- to serve Tortilla strips for serving
- for garnish Fresh cilantro
- for serving Lime wedges
Instructions
Preparation
- Place the chicken breasts in the slow cooker.
- Add the drained black beans, drained corn, and can of diced tomatoes with green chiles.
- Stir in the chopped onion, minced garlic, cumin, chili powder, and a pinch of salt and pepper.
- Pour in 4 cups of chicken broth and give everything a gentle stir to combine.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches 165°F and is very tender.
- Carefully remove the chicken to a cutting board. Shred it with two forks or chop as desired.
- Return the shredded chicken to the slow cooker, stir, and taste for seasoning; add more salt or pepper if needed.
Serving
- Serve hot with crispy tortilla strips, a sprinkle of fresh cilantro, and lime wedges on the side.
Notes
For additional flavor, sauté onion and garlic briefly before adding to the slow cooker. Adjust spiciness with optional jalapeños or chipotle in adobo. Uses pantry-friendly ingredients, perfect for meal prep and potlucks. Can be frozen for up to 3 months.