Description
Crockpot Chicken Tortilla Soup is a warm and hearty dish that elevates any meal with its rich flavors and vibrant colors. This easy-to-make soup features tender chicken, a medley of vegetables, and zesty spices, all simmered to perfection in your slow cooker. Topped with crispy tortilla strips and fresh avocado, it’s the ultimate comfort food for family gatherings or cozy nights in.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, rinsed
- 1 cup frozen corn
- 1 medium onion, chopped
- 1 bell pepper (any color), diced
- 4 cups low-sodium chicken broth
- Tortilla chips for serving
Instructions
- Prepare ingredients by dicing the onion and bell peppers.
- In the crockpot, layer chicken breasts at the bottom. Add diced tomatoes, black beans, corn, onion, bell pepper, minced garlic, and pour in chicken broth.
- Season with cumin and chili powder; adjust to taste.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
- Shred the chicken with two forks and stir back into the soup.
- Serve hot topped with tortilla chips, avocado slices, or cheese as desired.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg