Description
A hearty and flavorful chicken tortilla soup made effortlessly in a crockpot, perfect for chilly evenings.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Crispy tortilla strips for serving
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- Add the rinsed black beans, drained corn, diced tomatoes, green chilies, diced onion, minced garlic, and chicken broth on top.
- Sprinkle the dish with chili powder, cumin, salt, and pepper to taste.
- Gently stir to combine the ingredients.
- Cover your crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, shred the chicken with two forks right in the crockpot.
- Serve hot, garnishing with crispy tortilla strips, fresh cilantro, and lime wedges.
Notes
For extra flavor, sauté the onions and garlic before adding them to the crockpot. Experiment with different beans or vegetables to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican