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Crockpot Chicken Tortilla Soup

A warm, flavorful, and easy-to-make soup that simmers in a crockpot, blending chicken, beans, corn, and tomatoes for a comforting meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can corn, drained
  • 1 28 oz can diced tomatoes, undrained
  • 1 10 oz can Rotel (diced tomatoes with green chilies), undrained
  • 1 14.5 oz can chicken broth Low-sodium broth can be used.
  • 1 oz packet taco seasoning
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup chopped fresh cilantro For garnish, optional.
Serving Suggestions
  • Tortilla chips For topping.
  • Shredded cheese For topping.
  • Sour cream For topping.
  • Avocado For topping.

Method
 

Preparation
  1. Place chicken breasts in the bottom of a 6-quart or larger crockpot.
  2. Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
  3. Stir gently to combine ingredients around the chicken.
Cooking
  1. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
  2. Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot.
  3. Stir the shredded chicken into the soup.
Serving
  1. Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

Notes

Store leftovers in airtight containers in the refrigerator for 3 to 4 days or freeze for up to 3 months. Add fresh toppings after reheating for the best texture.