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Crockpot Chicken Tortilla Soup

A delicious bowl of crockpot chicken tortilla soup topped with avocado, tortilla strips, and cilantro.
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A simple, flavorful slow cooker soup with shredded chicken, tomatoes, beans, and corn. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups chicken broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1 lime, juiced
  • Fresh cilantro for garnish
  • Tortilla strips for topping
  • Avocado slices for serving

Instructions

  1. Place chicken breasts in the crockpot.
  2. Add black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, paprika, salt, and pepper.
  3. Pour in chicken broth and stir to combine.
  4. Cover and cook on low for 6 hours or high for 3 hours.
  5. Remove chicken, shred with forks, and return to the soup.
  6. Stir in lime juice before serving.
  7. Top with tortilla strips, avocado, and fresh cilantro.

Notes

  • For extra flavor, add a diced jalapeño.
  • Freeze leftovers for easy meal prep.
  • Try pairing with a sous-vide precision cooker for perfectly cooked proteins.

Nutrition

Find it online: https://kitchenuser.net/easy-crockpot-chicken-tortilla-soup-recipe/