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Easy Crockpot Chicken Tortilla Soup

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A comforting, slow-cooked chicken tortilla soup made with just six main ingredients. This recipe yields tender, shreddable chicken in a rich, spicy tomato broth, perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts
  • 32 ounces (4 cups) low-sodium chicken broth
  • 2 cans (14.5 ounces each) diced tomatoes, undrained
  • 1 can (4 ounces) roasted green chiles, diced
  • 1 can (15 ounces) corn, drained (or 1 cup frozen)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)

Instructions

  1. Dice the onion and mince the garlic. Place them at the bottom of a 4-to-6-quart slow cooker.
  2. Place the chicken breasts on top of the aromatics.
  3. Pour in the chicken broth, undrained diced tomatoes, roasted green chiles, corn, and drained black beans.
  4. Sprinkle cumin, chili powder, oregano, salt, and pepper over the top. Do not stir yet.
  5. Cover and cook on low for 6-8 hours, or on high for 4 hours, until chicken reaches 165°F and shreds easily.
  6. Remove chicken, shred with two forks, and discard any excess fat or skin.
  7. Return shredded chicken to the pot and simmer on low for 10-15 minutes to meld flavors.
  8. Taste and adjust seasoning if needed. Serve hot with desired toppings.

Notes

For a thicker soup, blend one cup of broth and beans and stir back in. Add dairy toppings like sour cream or cheese only after serving to prevent separation. If using frozen chicken, increase cooking time by 1-2 hours. Rinse beans thoroughly to remove starchy liquid.

Nutrition

Keywords: crockpot soup, chicken tortilla soup, slow cooker recipes, easy dinner, meal prep, comfort food, gluten-free

Find it online: https://lindabake.com/easy-crockpot-chicken-tortilla-soup-6-ingredient-comfort-food/