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–+ servings
Crockpot Chicken Tortilla Soup served in a bowl with toppings

Crockpot Chicken Tortilla Soup

A comforting and nutritious soup made with shredded chicken, beans, corn, and tomatoes, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Mexican
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 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 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup chopped fresh cilantro (for garnish, optional)
Optional Serving Suggestions
  • as needed tortilla chips, shredded cheese, sour cream, avocado For serving

Method
 

Preparation
  1. Place chicken breasts in the bottom of a large crockpot.
  2. Add the rinsed black beans, drained corn, undrained diced tomatoes, and undrained Rotel.
  3. Pour in the chicken broth and add the taco seasoning, cumin, and chili powder.
  4. Stir gently to combine all of the ingredients.
  5. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the chicken is cooked through and reaches an internal temperature of 165°F.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 1200mgFiber: 10gSugar: 5g

Notes

For extra flavor, sear the chicken in a skillet before adding it to the crockpot. Customize your spice levels by adjusting the amount of chili powder and taco seasoning. Consider adding diced bell peppers or zucchini for added vegetables. If you prefer a thicker soup, mash some of the beans in the pot before serving.

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