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Crockpot Chicken Tortilla Soup

A cozy, tangy, and smoky chicken tortilla soup that simmers in the crockpot for a comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
Toppings
  • 1 cup tortilla strips
  • 1 avocado diced
  • 1/2 cup fresh cilantro, chopped
  • Lime wedges for serving

Method
 

Preparation
  1. Place the chicken breasts at the bottom of the crockpot.
  2. Add the black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, paprika, salt, and pepper.
  3. Stir to combine all ingredients.
Cooking
  1. Cover and cook on low for 6–8 hours or high for 3–4 hours.
  2. About 30 minutes before serving, shred the chicken in the pot and stir back into the soup.
Serving
  1. Serve hot, garnished with tortilla strips, diced avocado, cilantro, and lime wedges.

Notes

Toast your tortilla strips briefly in a dry skillet for extra crunch and flavor.