Description
A comforting and delicious chicken tortilla soup, perfect for busy days with customizable toppings.
Ingredients
Scale
- 2 chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can Rotel tomatoes
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Fresh cilantro, for garnish
- Crushed tortilla chips, for garnish
- Shredded cheese, for garnish
- Sour cream, for garnish
- Sliced avocado, for garnish
Instructions
- Place chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir gently to combine ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until chicken is cooked through and tender.
- Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot.
- Stir the shredded chicken into the soup.
- 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
You can store leftovers in the fridge for 3-4 days or freeze for up to 3 months. For a vegetarian version, replace chicken with tofu or beans.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg