Description
A hands-off tortilla soup with bright tomato flavor, tender chicken, and crunchy tortilla chips, perfect for busy weeknights.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (28 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1 (14.5 oz) can chicken broth (low-sodium recommended)
- 1 (1 oz) packet taco seasoning (or 2 tbsp homemade taco mix)
- 1 tsp ground cumin
- 1/2 tsp chili powder (adjust to taste)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- Tortilla chips, shredded cheese, sour cream, and avocado for serving
Instructions
- Place the chicken breasts in the bottom of the crockpot in a single layer.
- Pour the black beans, corn, diced tomatoes, and Rotel over the chicken—do not drain the tomatoes or Rotel.
- Add the chicken broth, taco seasoning, cumin, and chili powder on top of the cans.
- Gently stir the mixture once or twice so flavors begin to distribute without disturbing the chicken placement.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken reaches 165°F and is very tender.
- Remove the chicken to a cutting board and shred with two forks; discard any small bits of fat. Return the shredded chicken to the pot.
- Stir the soup well, taste and adjust salt or spices as needed.
- Ladle the soup into bowls and serve with chopped cilantro, crushed tortilla chips, shredded cheese, sour cream, and sliced avocado.
Notes
For a vegetarian version, substitute chicken with extra beans and use vegetable broth. Store leftovers in airtight containers for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican