Description
A hearty and flavorful Chicken Tortilla Soup made in the slow cooker with tender shredded chicken, beans, corn, and bold spices. Perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (28 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1 (14.5 oz) can chicken broth
- 1 (1 oz) packet taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- Tortilla chips
- Shredded cheese
- Sour cream
- Avocado
Instructions
- Place chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder.
- Stir gently to combine ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is tender.
- Remove chicken and shred using two forks.
- Return shredded chicken to the crockpot and stir well.
- Ladle into bowls and top with tortilla chips, cheese, sour cream, and avocado.
Notes
- For extra heat, use Rotel with jalapeños or add cayenne pepper.
- Make your own taco seasoning with chili powder, cumin, paprika, garlic powder, and onion powder.
- Flavors deepen when refrigerated overnight.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg