Description
Hearty Crockpot Chicken Tortilla Soup: An Incredible Ultimate Recipe
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (14.5 ounces) diced tomatoes (with green chilies if desired)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lime juice
- Tortilla chips (for serving)
- Fresh cilantro, chopped (for garnish)
- Avocado, diced (for garnish)
- Shredded cheese (for garnish)
Instructions
- Making Hearty Crockpot Chicken Tortilla Soup is simple with these easy-to-follow steps:
- Dice the onion, garlic, bell pepper, and chicken breasts.
- Layer in Crockpot: Place the chicken breasts at the bottom of the crockpot.
- Add Vegetables: Layer the diced onion, garlic, bell pepper, diced tomatoes, black beans, and corn on top of the chicken.
- Add Broth and Spices: Pour in the chicken broth, then sprinkle the chili powder, cumin, paprika, salt, and black pepper over the mixture.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- Shred Chicken: About 30 minutes before serving, remove the chicken breasts, shred them with two forks, and return the meat to the soup.
- Add Lime Juice: Stir in the lime juice to brighten the flavors.
- Serve: Ladle the soup into bowls and top with tortilla chips, chopped cilantro, diced avocado, and shredded cheese.
Notes
- For a heartier soup, feel free to include black or pinto beans in addition to the chicken.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 75mg