Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

Author: Arwa Prep Time: 15 minutes
Cook Time: 240 minutes Total Time: 255 minutes
Yield: 6 servings Category: LUNCH Cuisine: Mexican Diet: Gluten-Free

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 1 (28 oz) can diced tomatoes, undrained
  • 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
  • 1 (14.5 oz) can chicken broth
  • 1 (1 oz) packet taco seasoning
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup chopped fresh cilantro (for garnish, optional)
  • Tortilla chips
  • Shredded cheese
  • Sour cream
  • Avocado for serving
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Instructions

  1. Place chicken breasts in the bottom of a 6-quart or larger crockpot.
  2. Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
  3. Stir gently to combine ingredients around the chicken.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
  5. Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot.
  6. Stir the shredded chicken into the soup.
  7. Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

Notes

  1. For a creamier soup, stir in half a cup of cream cheese at the end. Substitute with vegetable broth for a vegetarian version.