Easy Chicken Tortilla Soup
A warm and comforting bowl of Easy Chicken Tortilla Soup that's packed with flavor and incredibly simple to make in a Crockpot.
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 juice of 1 lime
- Fresh cilantro, for garnish
- Tortilla strips, for topping
Instructions
Preparation
- Place the chicken breasts at the bottom of the Crockpot.
- Layer the chopped onion, minced garlic, black beans, corn, and diced tomatoes on top of the chicken.
- Sprinkle the ground cumin, chili powder, salt, and pepper over the ingredients.
- Add the chicken broth, ensuring everything is submerged for optimal cooking.
- Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until the chicken is tender and easily shredded.
- Once cooked, remove the chicken from the broth, shred it with two forks, and return it to the pot.
- Stir in the lime juice for that zesty kick.
- Ladle the soup into bowls, and top with fresh cilantro and crunchy tortilla strips!
Notes
For storage, keep in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months.