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–+ servings

Chicken Tortilla Crockpot Soup

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A comforting and easy-to-make soup that combines chicken, beans, corn, and Tex-Mex flavors all in one slow cooker dish.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2-3 pieces boneless, skinless chicken breasts Frozen is fine.
  • 1 can black beans Drained if preferred.
  • 1 can corn Drained if preferred.
  • 1 can diced tomatoes with green chiles Rotel recommended.
  • 1 small onion Diced, pre-chopped is acceptable.
  • 3 cups low-sodium chicken broth
  • 2 cloves garlic Minced.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup shredded cheese For topping, sharp cheddar or Monterey Jack.
  • a couple handfuls tortilla strips Fried or store-bought.
  • optional lime wedges, avocado slices, chopped cilantro, dollop of sour cream For serving.

Method
 

Preparation
  1. Layer all ingredients into your slow cooker.
  2. For best results, set the slow cooker on low for about 6 hours.
  3. Don't open the lid frequently; let it cook undisturbed.
  4. Once the chicken is tender, remove it and shred with forks, then return it to the soup.
Serving
  1. Serve hot with desired toppings such as shredded cheese and tortilla strips.
  2. Customize each bowl with lime, avocado, cilantro, or sour cream.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 5gSodium: 800mgFiber: 8gSugar: 5g

Notes

Allow leftovers to cool before storing in airtight containers. Can last 3-4 days in the fridge or freeze for longer storage. Reheat before serving, adding fresh toppings.
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