Description
Hearty Crockpot Chicken Tortilla Soup: An Incredible Ultimate Recipe
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 4 cups chicken broth
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup tortilla chips, crushed
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, onion, and garlic.
- Sprinkle the chili powder, cumin, paprika, salt, and pepper over the top.
- Add the chicken broth to the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and tender.
- About 30 minutes before serving, remove the chicken, shred it, and return it to the crockpot.
- Stir in the shredded cheese and let it melt for about 10 minutes.
- Ladle the soup into bowls and top with crushed tortilla chips and fresh cilantro.
Notes
- Adjust seasoning to your taste.
- Can substitute chicken with turkey for variation.
- Serve with lime wedges for added flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg