3-Hour Crockpot Chicken Tortilla Soup
This delicious and easy 3-hour crockpot chicken tortilla soup is packed with flavor and perfect for a cozy meal. Simply combine ingredients, cook on high, shred the chicken, and serve with your favorite toppings.
Equipment
- 6-quart (or larger) crockpot
- Cutting board
- Forks
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 can black beans 15 oz, rinsed and drained
- 1 can corn 15 oz, drained (or 1.5 cups frozen corn)
- 1 can crushed tomatoes 28 oz
- 1 can Rotel diced tomatoes with green chiles 10 oz, undrained
- 4 cups chicken broth
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
Optional Garnishes
- tortilla chips or strips
- shredded cheese cheddar, Monterey Jack
- avocado
- sour cream or Greek yogurt
- fresh cilantro
- lime wedges
Instructions
Instructions
- Place the raw chicken in the bottom of your crockpot.
- Add all remaining ingredients to the crockpot, including beans, corn, tomatoes, broth, onion, garlic, and spices.
- Stir gently to combine, ensuring the chicken is mostly submerged in the liquid.
- Cover and cook on high for 3 hours, or until the chicken is fully cooked and easily shreds.
- Remove the chicken, shred it with two forks, and then return it to the soup.
- Stir the soup and serve hot with your preferred garnishes.
Notes
For extra flavor, you can lightly sear the chicken before adding it to the crockpot. Adjust spice levels to your preference. This soup freezes well for future meals.