Crock Pot Tortilla Soup Recipe
This Crock Pot Tortilla Soup is a comforting and flavorful meal, perfect for busy days or chilly evenings. Made with simple ingredients like chicken, beans, corn, and spices, it's a hearty soup that's both easy to prepare and delicious. The slow cooker does most of the work, infusing the soup with rich flavors as it cooks. Serve it with a variety of toppings for a customizable and satisfying meal.
Ingredients
For the Soup:
- 1 lb boneless skinless chicken breasts
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can corn, drained
- 1 15 oz can diced tomatoes, with juice
- 1 4 oz can diced green chiles
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
For Serving:
- Tortilla strips or crushed tortilla chips
- Shredded cheddar cheese
- Diced avocado
- Fresh cilantro chopped
- Lime wedges
- Sour cream
Instructions
Prepare the Ingredients:
- Place the chicken breasts at the bottom of the Crock Pot.
- Add the black beans, corn, diced tomatoes, green chiles, chopped onion, and minced garlic on top of the chicken.
Add Seasonings and Broth:
- Sprinkle the cumin, chili powder, salt, and black pepper over the ingredients.
- Pour the chicken broth into the Crock Pot, ensuring that the liquid covers most of the ingredients.
Cook the Soup:
- Cover the Crock Pot and cook on low for 6-8 hours, or on high for 3-4 hours.
Shred the Chicken:
- Once cooked, remove the chicken breasts from the Crock Pot.
- Shred the chicken using two forks and return it to the soup. Stir to combine.
Serve:
- Ladle the soup into bowls.
- Top with tortilla strips, shredded cheese, diced avocado, chopped cilantro, a squeeze of lime, and a dollop of sour cream.
Enjoy:
- Serve hot and enjoy the rich flavors of your homemade Crock Pot Tortilla Soup.