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Crockpot Chicken Tortilla Soup

A close-up of a hearty bowl of crockpot chicken tortilla soup, topped with shredded chicken, tortilla strips, cheese, sour cream, and cilantro.
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A simple dump-and-go slow cooker chicken tortilla soup perfect for busy weeknights or meal prep. This easy Mexican soup features shredded chicken, tomatoes, beans, and corn, topped with your favorite garnishes.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Optional Garnishes: tortilla strips, shredded cheese, sour cream, avocado, cilantro, lime wedges

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. Add diced tomatoes, black beans, corn, green chilies, chicken broth, chili powder, cumin, oregano, and cayenne pepper (if using).
  3. Season with salt and black pepper.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
  5. Remove chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the soup.
  6. Stir well to combine.
  7. Serve hot, topped with your favorite garnishes.

Notes

  • For freezer-friendly soup, cool completely and store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
  • Make your own tortilla strips by cutting corn tortillas into thin strips, tossing with a little oil, and baking at 375°F (190°C) for 8-10 minutes, or until crisp.

Nutrition

Find it online: https://mdlatdmm.com/crockpot-chicken-tortilla-soup/