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+ servings
Isabella

Crockpot Chicken Tortilla Soup: Easy, Delicious Recipe!

A hearty and flavorful Crockpot Chicken Tortilla Soup that's easy to prepare and perfect for any occasion.
Prep Time 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 can 15 ounces corn, drained
  • 1 can 14.5 ounces diced tomatoes with green chilies
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups chicken broth
  • 1 cup tortilla chips crushed (plus extra for serving)
  • 1 cup shredded cheddar cheese for topping
  • 1 avocado diced (for topping)
  • 1 lime cut into wedges (for serving)
  • Fresh cilantro chopped (for garnish)

Method
 

  1. Place the chicken breasts at the bottom of the crockpot.
  2. Add the black beans, corn, diced tomatoes, onion, and garlic on top of the chicken.
  3. Sprinkle the chili powder, cumin, paprika, salt, and black pepper over the ingredients in the crockpot.
  4. Pour the chicken broth over everything, ensuring the chicken is submerged.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  6. Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
  7. Serve the soup hot, topped with crushed tortilla chips, shredded cheddar cheese, diced avocado, and fresh cilantro. Squeeze lime juice over each serving for added flavor.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 70mgSodium: 800mgFiber: 8gSugar: 2g

Notes

  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the soup.
  • You can substitute the chicken breasts with shredded rotisserie chicken for a quicker preparation.

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