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Crockpot Chicken Tortilla Soup

A comforting and flavorful soup that brings the family together with minimal prep time.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Boneless, skinless chicken breasts The star protein, tender and juicy.
  • 1 can Canned diced tomatoes Brightens the soup with natural sweetness.
  • 1 can Black beans For added texture and protein, packed with fiber.
  • 1 cup Corn kernels Sweet and crunchy, a lovely contrast.
  • 1 medium Onion A base of flavor; caramelizes beautifully.
  • 3 cloves Garlic An aromatic that adds depth.
  • 4 cups Chicken broth The flavorful liquid that brings everything together.
  • 2 tbsp Chili powder Creates a warm, comforting kick.
  • 1 tbsp Cumin Adds an earthy flavor.
  • to taste Salt and pepper For seasoning to taste.
  • 1 cup Tortilla strips For adding crunch.
  • 1/2 cup Fresh cilantro For a burst of freshness.

Method
 

Preparation
  1. Place the boneless chicken breasts at the bottom of your crockpot.
  2. Pour in the canned diced tomatoes, black beans, corn, diced onion, and minced garlic.
  3. Sprinkle in the chili powder, cumin, salt, and pepper.
  4. Add the chicken broth over the ingredients, ensuring everything is submerged.
  5. Cover your crockpot with the lid and set it to low for 6-8 hours.
  6. About 30 minutes before serving, shred the chicken directly in the pot using two forks.
  7. Ladle the soup into bowls, topped with crunchy tortilla strips and fresh cilantro.

Notes

Leftover soup can be stored in an airtight container in the fridge for up to 4 days. It also freezes well. For a thicker soup, simmer longer. Serve with warm bread or salad.