Crock Pot Chicken Tortilla Soup
This easy Crock Pot chicken tortilla soup is loaded with tender chicken, black beans, corn, and a touch of spice. Simply add all the ingredients to your slow cooker and let the flavors meld into a cozy, satisfying meal perfect for any night of the week.
Servings: 6
Calories: 253kcal
Ingredients
Soup
- 1 pound boneless, skinless chicken breasts
- 1 cup white onion (diced)
- 3 teaspoons garlic (minced)
- 1 (14 oz.) can diced tomatoes (not drained)
- 1 (14.5 oz) can Rotel tomatoes with green chilies (not drained)
- 4 cups low sodium chicken broth
- 1 packet taco seasoning
- 1 teaspoon ground black pepper
- 1 (14.5 oz) can black beans (drained and rinsed)
- 1 (14.5 oz) can whole-kernel corn (drained)
- ¼ cup cilantro
Toppings
- 1 cup cheddar cheese (shredded)
- 2 cups crunchy tortilla strips
Instructions
- Add chicken to the bottom of a 6-quart slow cooker. Then, add other remaining ingredients on top.
- Cover and cook on high for 4 hours or low for 8 hours.
- Remove chicken and shred with two forks. Then, add it back into the slow cooker and mix everything.
- Serve while hot and garnish with cheese and tortilla strips.
Notes
- Dice the onions and mince the garlic evenly to ensure the flavors are evenly distributed throughout the soup.
- Keep the canned tomato juices in the soup; they help thin it and add rich flavor.
- Shred the chicken while it’s still warm for tender, juicy pieces that blend perfectly.
- Add the tortilla strips and cheese just before serving to keep them crunchy and melty.
Nutrition
Calories: 253kcal | Carbohydrates: 14g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 765mg | Potassium: 483mg | Fiber: 2g | Sugar: 3g | Vitamin A: 807IU | Vitamin C: 6mg | Calcium: 154mg | Iron: 1mg