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Crockpot Chicken Tortilla Soup: Easy, Flavorful, and Perfect for Meal Prep

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.
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Prep Time 15 minutes
on low 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American, Mexican
Servings 6
Calories 250 kcal

Equipment

  • large crockpot

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 20gFat: 5gSodium: 800mgFiber: 6gSugar: 3g
Keyword Crockpot Chicken Tortilla Soup
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