Description
A comforting and hearty chicken tortilla soup that simmers to perfection, packed with nutrients and ideal for busy families.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes (with green chilies, optional)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for garnishing
- Shredded cheese (optional)
- Avocado (optional)
- Fresh cilantro (optional)
Instructions
- In a crockpot, combine the chicken breasts, black beans, corn, diced tomatoes, chopped onion, minced garlic, chicken broth, chili powder, cumin, salt, and pepper. Give it a good mix.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooked, remove the chicken from the pot, shred it using two forks, and return it to the soup. Stir to combine everything.
- Serve hot, garnished with tortilla strips, shredded cheese, avocado, and fresh cilantro if desired.
Notes
For best results, sauté onions and garlic before adding to the crockpot. Customize with extra veggies or spices to your liking.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican