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Crockpot Chicken Tortilla Soup

A comforting and adaptable soup filled with tender chicken, black beans, corn, and zesty spices, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Tex-Mex
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed 15 oz can
  • 1 can corn, drained 15 oz can or 1.5 cups frozen corn
  • 1 can diced tomatoes 14.5 oz can, undrained
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 4 cups chicken broth Use vegetable broth for a vegetarian option
Optional Toppings
  • avocado
  • sour cream
  • shredded cheese
  • tortilla strips
  • cilantro

Method
 

Preparation
  1. Place the chicken breasts at the bottom of the crockpot.
  2. Layer the black beans and corn over the chicken.
  3. Pour the diced tomatoes and chicken broth, then sprinkle the chili powder, cumin, garlic powder, and onion powder evenly.
  4. Season with salt and pepper to taste, and give it a gentle stir to combine.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  2. If the soup is too thick, add a splash of water or broth to reach desired consistency.
  3. Once cooked, remove the chicken, shred it with two forks, and return it to the pot.

Notes

Customize the soup with your preferred toppings. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.