Description
A warm and comforting chicken tortilla soup, perfect for sharing on chilly days.
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 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 serving
- Shredded cheese, avocado, and cilantro for garnish
Instructions
- In a crockpot, combine the chicken, black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Then, return the shredded chicken to the soup.
- Serve hot, garnished with tortilla strips, shredded cheese, avocado, and cilantro.
Notes
For extra flavor, consider searing the chicken before adding it to the crockpot. Other vegetable options like zucchini or bell peppers can also be included.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican