Description
A hearty and comforting tortilla soup made easy in the crockpot. Perfect for busy days and packed with flavor, protein, and veggies.
Ingredients
Scale
- 1 pound chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro for garnish
Instructions
- Place chicken breasts in the crockpot.
- Add black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, chicken broth, salt, and pepper.
- Stir to combine all the ingredients.
- Cover and cook on low for 360-480 minutes or high for 180-240 minutes.
- Once cooked, shred the chicken with two forks before serving.
- Serve hot, topped with crispy tortilla strips and fresh cilantro.
Notes
Customize the soup by adding extra vegetables or adjusting seasonings. Can be served with avocado or lime wedges.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 75mg