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Crockpot Chicken Tortilla Soup: The Ultimate Slow Cooker Comfort Meal

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A hearty and flavorful Crockpot Chicken Tortilla Soup made with tender shredded chicken, beans, corn, and bold Mexican-inspired spices. This easy slow cooker recipe is perfect for busy weeknights, meal prep, and comforting family dinners.

Ingredients

Scale

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

1 (1 oz) packet taco seasoning

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 cup fresh cilantro, chopped (optional)

Tortilla chips, shredded cheese, sour cream, avocado for serving

Instructions

1. Place the 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.

3. Stir gently to combine the ingredients around the chicken.

4. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the chicken is fully cooked and tender.

5. Remove the chicken from the crockpot and shred it using two forks.

6. Return the shredded chicken to the crockpot and stir well.

7. Ladle the soup into bowls and garnish with cilantro, tortilla chips, cheese, sour cream, and avocado as desired.

8. Serve hot.

Notes

For a spicier soup, use hot Rotel or add a pinch of cayenne pepper.

If taco seasoning is unavailable, substitute with chili powder, cumin, paprika, garlic powder, and onion powder.

This soup tastes even better the next day as the flavors continue to develop.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://yummyyrecipe.com/crockpot-chicken-tortilla-soup-the-ultimate-slow-cooker-comfort-meal/