Description
A comforting and savory chicken tortilla soup made in a crockpot, featuring tender chicken, black beans, corn, and spices.
Ingredients
Scale
- 1 pound chicken breast
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Crispy tortilla strips for serving
- Sour cream and cilantro for garnish (optional)
Instructions
- In a crockpot, add the chicken breast, black beans, corn, diced tomatoes, chopped onion, minced garlic, chicken broth, chili powder, cumin, salt, and pepper. Stir everything gently to combine.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Once cooked, shred the chicken in the soup using two forks, then fold it back into the broth.
- Serve hot, topped with crispy tortilla strips, sour cream, and cilantro if desired.
Notes
Keep chicken whole during cooking for moisture; adjust salt and pepper before serving. Store leftovers in airtight containers for 3 to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 75mg
Keywords: crockpot soup, chicken soup, tortilla soup, easy meals, comfort food