Description
A hearty and flavorful crockpot chicken tortilla soup that’s perfect for busy days and easily customizable.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) corn (drained)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (4 oz) diced green chilies
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 4 cups chicken broth
- to taste salt
- to taste pepper
- 1 cup tortilla strips (for serving)
- 1 avocado (diced, optional)
- 1 cup shredded cheese (optional)
- fresh cilantro (for garnish, optional)
- lime wedges (for serving, optional)
Instructions
- Begin by prepping the ingredients. Dice the onion and mince the garlic.
- In the crockpot, add the chicken breasts, black beans, corn, diced tomatoes, green chilies, onion, and garlic.
- Sprinkle the chili powder, cumin, paprika, salt, and pepper over the ingredients in the crockpot.
- Pour the chicken broth over the top, ensuring that all ingredients are well submerged.
- Cover the crockpot and set it to cook on low for 360 minutes or high for 180 minutes.
- Once the cooking time is complete, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
- Serve the soup hot in bowls, topped with tortilla strips, avocado, shredded cheese, fresh cilantro, and lime wedges as desired.
Notes
Customize the soup by adding more vegetables or adjusting the spices to your taste.