Serves 8
375 min
Crockpot Chicken Tortilla Soup
Recipe GLPR3ed6a9a582ad8c
A comforting slow-cooker soup loaded with tender shredded chicken, black beans, corn, and green chiles in a savory broth seasoned with cumin and chile powder. This easy one-pot meal simmers for hours, allowing all the flavors to meld beautifully. Top with crispy tortilla strips, sharp cheddar cheese, and a dollop of sour cream for a satisfying lunch or dinner.
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Ingredients
2½ Chicken breasts
2 cans Fat-free chicken broth
1 can Can black beans, drained and rinsed
1 can Can diced tomatoes with juice
1 can Can green chiles, diced
1 can Can corn, drained or frozen
1 Onion, diced
3 cloves Garlic cloves, minced
2 tsp Chile powder
1 tsp Cumin
1 Bay leaf
Hot sauce, to taste
Sour cream, for serving
Cheddar cheese, shredded, for garnish
Tortilla strips, for garnish
Directions
Add the chicken breasts, chicken broth, black beans, diced tomatoes with their juice, green chiles, corn, diced onion, minced garlic, chile powder, cumin, and bay leaf to your crockpot. The chicken can be added frozen or thawed. Stir gently to combine all ingredients, and add hot sauce to taste.
Cover the crockpot and cook on low for 6 to 8 hours until the chicken is very tender and shreds easily. When done, remove the chicken breasts using tongs and place them on a cutting board.
Using two forks, shred the cooked chicken into bite-sized pieces, removing any bones or excess fat. Return the shredded chicken to the crockpot and stir to combine.
Remove the bay leaf from the soup. Ladle the soup into bowls and serve hot, topping each bowl with shredded cheddar cheese, a dollop of sour cream, and crispy tortilla strips.
