Crockpot Chicken Tortilla Soup
A comforting and versatile soup made with tender chicken, black beans, corn, and a mix of spices, all cooked slowly in a crockpot for a hearty family meal.
Ingredients
Main Ingredients
- 2 lbs Chicken Breasts Feel free to use thighs for extra richness.
- 1 can Black Beans Adds protein and fiber.
- 1 cup Corn Sweet pops of corn bring a delightful crunch.
- 1 can Diced Tomatoes Bursting with flavor.
- 1 medium Onion, diced Sauté until translucent for depth of flavor.
- 3 cloves Garlic, minced Essential for a comforting taste.
- 4 cups Chicken Broth Opt for low-sodium for a healthier choice.
- 2 tablespoons Taco Seasoning Brings warmth and zest.
- 1-2 Bell Peppers, diced Adds crunchy texture and vibrant color.
- to taste Fresh Cilantro For garnish.
Instructions
Preparation
- Dice the onion, bell peppers, and garlic, and shred the chicken if it’s already cooked.
- Layer the chicken at the bottom of the crockpot, followed by the black beans, corn, diced tomatoes, onion, garlic, and bell peppers.
- Sprinkle the taco seasoning over the top and pour in the chicken broth until everything is submerged.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- If you used chicken breasts, shred them right in the pot before serving.
Serving
- Garnish bowls with fresh cilantro and any of your favorite toppings, like avocado or cheese.
Notes
Leftovers store beautifully in an airtight container in the fridge for up to 4 days. Can also freeze for up to 3 months. For more depth of flavor, try roasting the vegetables before adding them to the crockpot. Don’t skip the toppings for added textures and flavors. For a creamier soup, add a dollop of sour cream or Greek yogurt before serving.