Description
This Chicken Tortilla Soup is a hearty and flavorful crock pot recipe, made with tender chicken, black beans, corn, and a delicious blend of spices. It’s an easy, comforting meal perfect for busy weeknights.
Ingredients
- 2 chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (14.5 oz) can chicken broth
- 1 (10.75 oz) can cream of chicken soup
- 1 cup salsa
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, tortilla strips, cilantro, lime
Instructions
- Place chicken breasts in the bottom of the crock pot.
- Add black beans, corn, diced tomatoes with green chilies, chicken broth, cream of chicken soup, salsa, cumin, and chili powder over the chicken.
- Stir gently to combine the ingredients, ensuring the chicken is covered.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, remove the chicken and shred it using two forks.
- Return shredded chicken to the crock pot and stir to combine.
- Season with salt and pepper to taste.
- Serve hot with desired toppings like cheese, sour cream, avocado, tortilla strips, cilantro, or lime.
Notes
- This soup freezes well – store in an airtight container for up to 3 months.
- You can substitute cream of chicken soup with a homemade version or leave it out for a lighter soup.
- Use pre-cooked or rotisserie chicken to reduce cooking time.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 4g
- Sodium: 870mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
