Description
A hearty and flavorful chicken tortilla soup made easily in your crock pot. Perfect for a comforting and delicious meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla strips
Instructions
- Place chicken breasts in the crock pot.
- Add crushed tomatoes, black beans, corn, diced tomatoes with green chilies, onion, and garlic to the crock pot.
- Stir in chili powder, cumin, oregano, and cayenne pepper (if using).
- Pour in chicken broth. Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through.
- Remove chicken from the crock pot and shred it with two forks. Return the shredded chicken to the crock pot.
- Stir well and let it heat through for another 15-20 minutes.
- Serve hot with your favorite toppings.
Notes
- For a spicier soup, add an extra pinch of cayenne pepper or a jalapeño pepper (seeded and minced) with the other vegetables.
- If you don’t have fresh garlic, you can use 1 teaspoon of garlic powder.
- This soup freezes well. Let it cool completely before freezing in airtight containers.
- To make tortilla strips, cut corn tortillas into thin strips and bake or fry until crispy.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-inspired