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Crockpot Chicken Tortilla Soup

A cozy and comforting soup featuring tender shredded chicken and zesty spices, topped with crispy tortilla chips and fresh garnishes.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Tortilla chips, for serving
  • Shredded cheese, for serving
  • Avocado, diced, for serving
  • Fresh cilantro, chopped (for garnish)

Method
 

Preparation
  1. Start by washing and chopping your vegetables. Dice the onion and mince the garlic.
Layering Ingredients
  1. In your crockpot, add the chicken breasts at the bottom. Then layer in the black beans, corn, diced tomatoes, onion, and garlic.
Add Spices & Broth
  1. Pour the chicken broth over the ingredients and sprinkle in the ground cumin, chili powder, salt, and pepper.
Mix Together
  1. Gently stir everything to combine, making sure the chicken is submerged in the broth.
Set the Crockpot
  1. Cover and set your crockpot to low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
Shred the Chicken
  1. About 30 minutes before serving, remove the chicken breasts, shred them with two forks, and return them to the pot. Give everything a good stir.
Serve It Up
  1. Ladle the soup into bowls and top with tortilla chips, shredded cheese, diced avocado, and fresh cilantro. Enjoy!

Notes

Leftover soup keeps well in the fridge for up to 4 days. For freezing, transfer to a freezer-safe container and enjoy within 3 months. Reheat on the stovetop over medium heat.