Crockpot Chicken Tortilla Soup
A flavorful and hearty soup that is simple to make in a crockpot, perfect for family meals or gatherings.
Equipment
- 1 Crockpot
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Can opener
- 1 Stirring spoon
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) corn (drained)
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 3 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 cups chicken broth
- to taste salt
- to taste pepper
- 1 Juice of lime
- ¼ cup fresh cilantro (chopped for garnish)
- as needed tortilla chips (for serving)
- optional avocado slices (for serving)
- optional shredded cheese (for serving)
Instructions
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Add the diced tomatoes (with juices), black beans, corn, onion, red bell pepper, and garlic over the chicken.
- Sprinkle the chili powder, cumin, paprika, salt, and pepper over the mixture.
- Pour the chicken broth over all the ingredients.
- Cover the crockpot and set it to low for 6 hours or high for 3 hours.
- After the cooking time is complete, remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the soup and stir in the juice of 1 lime.
- Taste and adjust seasoning if necessary.
- Serve hot with tortilla chips, garnished with fresh cilantro, avocado slices, and shredded cheese if desired.
Notes
This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 3 months.
For added spice, you can include jalapeños or cayenne pepper.
Feel free to customize the soup by adding other vegetables like zucchini or carrots.