Description
A flavorful chicken tortilla soup made in a crock pot.
Ingredients
Scale
- 1 pound of boneless chicken breast
- 1 can (15 oz) of black beans, rinsed and drained
- 1 can (15 oz) of corn, drained
- 1 can (14.5 oz) of diced tomatoes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken broth
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- Tortilla chips for serving
- Shredded cheese for topping
- Chopped cilantro for garnish
Instructions
- Place the chicken breast in the crock pot.
- Add black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Before serving, shred the chicken in the soup using two forks.
- Serve hot with tortilla chips, cheese, and cilantro on top.
Notes
- Adjust spices to your taste.
- Can add avocado for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low
- Category: Soup
- Method: Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken tortilla soup crock pot