Description
A hearty and flavorful chicken tortilla soup made easily in your crock pot. Perfect for a comforting meal with minimal effort.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can diced tomatoes
- 1 (10 oz) can red enchilada sauce
- 1 medium onion, diced
- 1 (4 oz) can chopped green chiles
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- Tortilla strips, avocado, shredded cheese, and sour cream for topping
Instructions
- Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, chicken broth, cumin, chili powder, salt, and black pepper in the crock pot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the crock pot.
- Stir in black beans, corn, cilantro, and lime juice. Cook for an additional 15-20 minutes.
- Serve hot with tortilla strips, avocado, shredded cheese, and sour cream.
Notes
- For extra heat, add a diced jalapeño.
- Use corn tortillas for homemade tortilla strips.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 950mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 50mg
Keywords: chicken tortilla soup crock pot, slow cooker chicken tortilla soup, easy Mexican soup