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–+ servings
slow cooker chicken soup

Chicken Tortilla Soup Crock Pot

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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 5 minutes
Total Time 6 hours 20 minutes
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Crock Pot
  • 1 Cutting board
  • 1 Knife
  • 1 measuring cup
  • 1 Measuring spoon
  • 1 Ladle

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 15 ounces black beans drained and rinsed
  • 15 ounces corn drained
  • 15 ounces diced tomatoes
  • 4 ounces diced green chilies
  • 4 cups chicken broth
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 1 cup tortilla chips crushed
  • Optional toppings: shredded cheese, avocado, sour cream

Instructions
 

  • Place the chicken breasts at the bottom of the crock pot.
  • Add black beans, corn, diced tomatoes, and green chilies to the crock pot.
  • Pour chicken broth over the ingredients in the crock pot.
  • Add chopped onion, minced garlic, chili powder, cumin, salt, and black pepper.
  • Stir to combine all ingredients.
  • Cover and cook on low for 6 hours.
  • Remove chicken breasts from the crock pot and shred with two forks.
  • Return shredded chicken to the crock pot and stir.
  • Stir in fresh cilantro and lime juice.
  • Let the soup rest for 5 minutes before serving.
  • Serve hot with crushed tortilla chips and optional toppings.

Notes

For added flavor, you can roast the corn slightly before adding it to the crock pot. If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water in the last 30 minutes of cooking. Leftovers can be stored in an airtight container in the fridge for up to 3 days; they also freeze well for longer storage.
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