Crockpot Chicken Tortilla Soup Recipe
A hearty, budget-friendly chicken tortilla soup made completely in the slow cooker. Loaded with black beans, corn, and Tex-Mex spices, and ready to eat as soon as you walk in the door.
Servings: 6
Cost: $18.35 Recipe, $3.06 per Serving
Ingredients
- 3 boneless chicken breasts
- 1 can black beans (Rinsed and Drained)
- 1 cup corn
- ½ onion chopped
- 1 can Diced Tomatoes with Green Chilies
- 1 can Crushed Tomatoes (14.5 oz)
- 4 cups Chicken Broth
- 2 tsp Chili powder
- 2 tsp Cumin
- 1 Tsp Garlic Salt
- Tortilla Strips (optional for topping)
- 1 Cup Shredded Cheddar Cheese (optional for topping)
- Fresh cilantro (optional for topping)
- 1 Avocado (optional for topping)
Instructions
- Place the chicken, black beans, corn, onion, diced tomatoes with green chilies, crushed tomatoes, and chicken broth in the crock pot.
- Add the chili powder, cumin, and garlic salt. Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken shreds easily.
- Remove and shred the chicken, then return it to the crock pot and stir.
- Serve topped with tortilla strips, shredded cheddar cheese, sliced avocado, and fresh cilantro. Enjoy!
Video
Notes
To Serve, spoon into a bowl, top with crushed tortilla chips, shredded cheese and fresh cilantro if you have it. Make sure you let your kids do the chip crushing, because that is the best part with this dinner. My kids love it.
Nutrition
Serving: 6g | Calories: 190kcal | Carbohydrates: 24g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 235mg | Potassium: 490mg | Fiber: 7g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 6.5mg | Calcium: 44mg | Iron: 2.5mg
