Crockpot Chicken Tortilla Soup
A heartwarming soup made with tender chicken, spices, and fresh vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb Boneless, Skinless Chicken Breasts The heart of the soup providing lean protein.
- 1 can Canned Black Beans Adds fiber and a delightful texture; can substitute with kidney beans.
- 1 cup Corn Fresh, frozen, or canned; adds sweetness.
- 1 can Diced Tomatoes Use fire-roasted for extra smokiness.
- 1 medium Onion For flavor and aroma.
- 3 cloves Garlic Adds depth to the flavor.
- 1 medium Red Bell Pepper For color and crunch.
- 4 cups Chicken Broth Use low-sodium to control salt levels.
- 2 tbsp Taco Seasoning Homemade or store-bought for spice.
- 2 tbsp Lime Juice Brightens flavors.
Toppings
- 1 cup Shredded Cheese For serving.
- 1 large Avocado For garnish.
- 1 cup Tortilla Strips Crispy topping.
- 1/4 cup Fresh Cilantro For garnish.
Instructions
Preparation
- Chop the onion, bell pepper, and garlic.
Cooking
- Layer the chicken breasts in the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, onion, bell pepper, and garlic.
- Sprinkle taco seasoning over all ingredients, then pour in chicken broth.
- Cover and set the crockpot to low for 6 hours or high for 3 hours.
Final Steps
- Once cooked, remove the chicken and shred it with two forks.
- Return the shredded chicken to the pot and stir in lime juice.
- Ladle the soup into bowls and let everyone top their servings with cheese, tortilla strips, avocado, and cilantro.
Notes
Customize with additional spices or toppings as desired. This soup freezes well.