Description
A hearty and flavorful chicken tortilla soup made in a crockpot.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel tomatoes with green chilies, undrained
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
Instructions
- Place chicken breasts in the bottom of a slow cooker.
- Add black beans, corn, diced tomatoes, Rotel tomatoes, onion, and garlic to the slow cooker.
- Pour in chicken broth.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked through and shreds easily.
- Remove chicken from slow cooker and shred using two forks.
- Return shredded chicken to the slow cooker and stir into the soup.
- Serve hot with your favorite toppings.
Notes
- Adjust spice level by adding more or less Rotel or chili powder.
- For a thicker soup, mash some of the beans against the side of the slow cooker.
- Soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg
Keywords: chicken, tortilla soup, crockpot, slow cooker, soup, Mexican, easy, comfort food