Crockpot Chicken Tortilla Soup
A cozy, flavorful soup that's easy to prepare in a slow cooker and packed with delicious ingredients, perfect for busy families.
Ingredients
Main Ingredients
- 2 pieces boneless skinless chicken breasts Can be frozen or thawed
- 1/4 cup taco seasoning Or one taco seasoning packet
- 4 ounces can diced green chiles Mild or hot
- 15.5 ounces can black beans Drained and rinsed
- 14.5 ounces can diced tomatoes Juices included
- 15.25 ounces can whole kernel corn Drained
- 4 cups chicken broth
- 2 cups grated Mexican cheese
- 1 cup heavy cream
- Tortilla chips or 6 corn tortillas, cut into strips Air fry or bake for a nice crisp
- 1 bunch cilantro For garnish
Instructions
Preparation
- Place the chicken breasts at the bottom of the slow cooker.
- Sprinkle the taco seasoning over the chicken.
- Layer the green chiles, black beans, diced tomatoes, and corn on top.
- Pour the chicken broth over the ingredients.
- Set the slow cooker to HIGH and cook for 3 to 4 hours.
- Once cooked, shred the chicken and return it to the pot.
- Add cheese and heavy cream, stir well, cover, and cook for an additional 30 to 60 minutes.
- Serve hot garnished with cilantro and crispy tortilla strips.
Notes
Great with toppings like avocado, extra cheese, or sour cream. Store leftovers in an airtight container for 3 to 4 days.