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Crockpot Chicken Tortilla Soup

This warm and hearty Crockpot Chicken Tortilla Soup is perfect for busy weeknights or cozy weekends, offering rich flavors of tender chicken and black beans.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast boneless, skinless preferred
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 4 cups chicken broth
  • Salt and pepper to taste
Toppings
  • Tortilla strips for serving
  • Shredded cheese for topping
  • Avocado for garnish
  • Lime wedges for serving

Method
 

Preparation
  1. Place the chicken breast in the crockpot.
  2. Add the black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, and chicken broth.
  3. Season with salt and pepper.
Cooking
  1. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  2. Once cooked, shred the chicken in the soup using two forks.
Serving
  1. Serve hot, topped with tortilla strips, shredded cheese, avocado, and lime wedges.

Notes

For extra flavor, sauté the onions and garlic before adding them to the crockpot. Use boneless, skinless chicken thighs for a juicier option and customize your spice level by adding diced jalapeños or a dash of hot sauce. This soup also freezes well; store in an airtight container for up to 4 days in the fridge or portion and freeze for later.