Description
A comforting and flavorful Chicken Tortilla Soup made effortlessly in a crockpot, perfect for weeknight dinners or cozy gatherings.
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)
Instructions
- Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder.
- Gently stir to combine all ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot and stir into the soup.
- Ladle the 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 and enjoy!
Notes
Feel free to swap out ingredients, such as using vegetable broth for a lighter dish or adding extra veggies for crunch.