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Crockpot Chicken Tortilla Soup

A comforting and zesty one-pot chicken tortilla soup that cooks itself in the crockpot, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main 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
  • 1 oz packet taco seasoning
  • 1 tsp cumin
  • 1/2 tsp chili powder
For Serving
  • 1/4 cup chopped fresh cilantro (for garnish, optional)
  • Tortilla chips
  • shredded cheese
  • sour cream
  • avocado

Method
 

Preparation
  1. Place chicken breasts in the bottom of a 6-quart or larger crockpot.
  2. Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
  3. Stir gently to combine ingredients around the chicken.
Cooking
  1. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until chicken is cooked through and tender.
  2. Remove chicken from the crockpot and shred it using two forks.
  3. Return shredded chicken to the crockpot and stir into the soup.
Serving
  1. Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

Notes

If you want to elevate your soup game, add jalapeños or more chili powder for a kick. You can make it creamy by stirring in heavy cream or cream cheese. Include more veggies like bell peppers or zucchini for extra nutrition. For a vegan version, use mushrooms or jackfruit instead of chicken.