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Crock Pot Chicken Tortilla Soup

A cozy and savory tortilla soup made with tender chicken, spices, and customizable toppings, perfect for chilly evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast, boneless and skinless
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
Toppings
  • Tortilla strips for serving
  • Shredded cheese for topping
  • Avocado for garnish
  • Sour cream for garnish

Method
 

Preparation
  1. Begin by chopping the onion and mincing the garlic.
Layer Ingredients
  1. In your Crock Pot, layer the chicken breasts at the bottom.
  2. Add the chopped onion, minced garlic, drained beans, corn, and diced tomatoes.
Seasoning
  1. Pour in the chicken broth, then add chili powder, cumin, and season with salt and pepper to taste.
Cooking
  1. Cover the Crock Pot and cook on low for 6 to 8 hours or high for 3 to 4 hours until the chicken is cooked through.
Finishing Touches
  1. Once the cooking time is up, remove the chicken, shred it using two forks, and return it to the soup.
  2. Spoon the soup into bowls and top with tortilla strips, shredded cheese, avocado, and a dollop of sour cream for added richness.

Notes

Store leftovers in the refrigerator for up to 4 days or freeze in airtight containers for up to 3 months. Reheat on the stovetop over medium heat or in the microwave.