Classic Crockpot Chicken Tortilla Soup
Warm up with this comforting Classic Crockpot Chicken Tortilla Soup, packed with tender chicken, beans, corn, and a flavorful blend of spices. Perfect for a cozy meal, this soup is easy to make and customize with your favorite toppings.
Equipment
- slow cooker
- forks
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (4 ounce) can diced green chiles
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 4 cups chicken broth
For Serving
- Tortilla chips
- shredded cheese
- sour cream
- avocado
- fresh cilantro
- lime wedges
Instructions
Preparation
- Place chicken breasts or thighs at the bottom of the slow cooker.
- Add crushed tomatoes, black beans, corn, green chiles, chopped onion, and minced garlic over the chicken.
- Sprinkle taco seasoning, cumin, and chili powder over all the ingredients.
- Pour chicken broth into the slow cooker, ensuring ingredients are submerged.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is thoroughly cooked.
- Remove cooked chicken from the slow cooker and shred it using two forks, then return it to the soup.
Serving
- Stir the soup and adjust seasonings as needed.
- Ladle into bowls and serve with your favorite toppings such as tortilla chips, shredded cheese, sour cream, avocado, fresh cilantro, and lime wedges.
Notes
For extra heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce. This soup freezes well for future meals.