Crockpot Chicken Tortilla Soup
This comforting and flavorful soup is perfect for chilly evenings, packed with lean chicken, beans, and vegetables, making it a family favorite.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breast The lean protein base that makes this soup hearty.
- 1 can black beans Adds fiber and a lovely texture. Substitute with kidney beans if preferred.
- 1 cup corn Canned or frozen; brings sweetness.
- 1 can fire-roasted diced tomatoes Infuses smoky flavors and richness.
- 1 onion, chopped Essential for flavor.
- 2 cloves garlic, minced Elevates the dish’s depth.
- 1 cup bell peppers, diced Use any color for vibrancy.
- 4 cups chicken broth The liquid gold that brings everything together.
- 2 tablespoons taco seasoning Makes it flavorful.
- 2 tablespoons lime juice Adds acidity.
- 1 cup tortilla chips Crunchy topping.
Instructions
Preparation
- Chop onion, bell peppers, and garlic.
Layer Ingredients
- Place chicken breasts at the bottom of the crockpot.
- Add chopped onions, bell peppers, black beans, corn, and fire-roasted tomatoes.
Season and Cook
- Sprinkle taco seasoning on top and pour in the chicken broth. Stir gently.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Finishing Touches
- Shred the chicken in the crockpot about 30 minutes before serving.
- Stir to combine flavors and add lime juice before serving.
Notes
Customize with toppings like shredded cheese, avocado, and radishes. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.