Hearty Crockpot Chicken Tortilla Soup
This hearty chicken tortilla soup is made easy in the crockpot with tender chicken, beans, corn, and a flavorful broth. Perfect for a comforting meal with your favorite toppings.
Equipment
- Slow cooker
- Forks
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained (or frozen corn, no need to thaw)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies), undrained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (1.25 ounce) packet taco seasoning
- 1 teaspoon cumin
Optional Garnish
- tortilla strips
- shredded cheese
- sour cream/Greek yogurt
- avocado
- fresh cilantro
- lime wedges
Instructions
Instructions
- Lightly grease the inside of your slow cooker crock to prevent sticking.
- Place the chicken breasts or thighs at the bottom of the slow cooker.
- Add the rinsed black beans, drained corn, diced tomatoes, and Rotel over the chicken.
- Sprinkle in the chopped onion, minced garlic, taco seasoning packet, and cumin.
- Pour in the chicken broth and stir gently to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Remove the cooked chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir well into the soup.
- Taste the soup and adjust seasonings like salt or hot sauce as needed.
- Ladle the soup into bowls and garnish with your favorite toppings.
Notes
For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño with the aromatics.