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Crock Pot Chicken Tortilla Soup

Crock Pot Chicken Tortilla Soup
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A hearty and flavorful soup made with tender chicken, beans, corn, and spices, slow-cooked to perfection in a crock pot.

Ingredients

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  • 1 lb boneless, skinless chicken breasts
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can diced tomatoes with green chilies
  • 1 (32 oz) container chicken broth
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • Tortilla strips, avocado, and cilantro for serving

Instructions

  1. Heat olive oil in a pan over medium heat. Sauté onion, bell pepper, and garlic until softened.
  2. Transfer sautéed vegetables to the crock pot.
  3. Add chicken breasts, black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper to the crock pot.
  4. Cover and cook on low for 6-7 hours or high for 3-4 hours.
  5. Remove chicken, shred with forks, and return to the soup.
  6. Serve hot with tortilla strips, avocado, and cilantro.

Notes

  • For extra flavor, add a squeeze of lime juice before serving.
  • Substitute chicken thighs for a richer taste.
  • Adjust spice levels by adding more or less chili powder.

Nutrition

Find it online: https://kitchenvan.com/crock-pot-chicken-tortilla-soup-recipe/