Crockpot Chicken Tortilla Soup
Yum Dinner
Crockpot Chicken Tortilla Soup is a cozy and comforting dish that brings together the vibrant flavors of Mexico in a single pot.
Prep Time 15 minutes mins
on low 6 hours hrs
Total Time 6 hours hrs 15 minutes mins
Course Main Course
Cuisine American, Mexican
Servings 6
Calories 250 kcal
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- Cilantro, for garnish
- Tortilla strips, for serving
Prepare the Ingredients: Start by dicing the onion, bell pepper, and mincing the garlic.
Combine in Crockpot: In a large crockpot, add the chicken breasts, diced tomatoes, black beans, corn, onion, garlic, bell pepper, chicken broth, chili powder, cumin, salt, and pepper. Stir to combine.
Cook: Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
Shred the Chicken: When the cooking time is up, remove the chicken breasts and shred them using two forks. Return the shredded chicken back to the soup and stir well.
Serve: Ladle the soup into bowls and top with tortilla strips and cilantro before serving.
Calories: 250kcalCarbohydrates: 30gProtein: 20gFat: 5gSodium: 800mgFiber: 6gSugar: 3g
Keyword Crockpot Chicken Tortilla Soup