Description
A hearty and flavorful Crockpot Chicken Tortilla Soup made with tender chicken, beans, tomatoes, and bold spices for an easy slow cooker meal.
Ingredients
Scale
- 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 (1 oz) packet taco seasoning
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro, optional
- Tortilla chips, shredded cheese, sour cream, avocado for serving
Instructions
- Place chicken breasts in the bottom of a large crockpot.
- Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder.
- Stir gently to combine ingredients around the chicken.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Remove chicken, shred with forks, and return to the crockpot.
- Stir well and serve hot with desired toppings.
Notes
- Use spicy Rotel or add cayenne for extra heat.
- Homemade taco seasoning works well if preferred.
- Flavors improve after resting overnight.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg