Crockpot Chicken Tortilla Soup
Crockpot chicken tortilla soup that builds itself: everything in the pot, shred at the end, pile on the toppings. Freezes beautifully.
Servings: 6 servings
Calories: 260kcal
Equipment
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 yellow onion medium, diced
- 3 cloves garlic minced
- 14.5 oz fire-roasted diced tomatoes 1 can
- 10 oz diced tomatoes with green chiles 1 can, like Rotel
- 15 oz black beans 1 can, drained and rinsed
- 1 cup frozen corn
- 4 cups low-sodium chicken broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 lime juiced
- 1/4 cup fresh cilantro chopped
- toppings tortilla strips, diced avocado, shredded cheese, sour cream
Instructions
- Load the crockpot: Add the chicken, onion, garlic, both cans of tomatoes, black beans, corn, broth, chili powder, cumin, smoked paprika, and salt. Stir around the chicken.
- Cook: Cover and cook on low for 6 hours or high for 3 hours, until the chicken reaches 165°F and shreds easily.
- Shred: Lift the chicken onto a plate, shred with two forks, and stir it back into the soup.
- Brighten: Stir in the lime juice and cilantro. Taste and add salt if the broth needs it.
- Serve: Ladle into bowls and load up the toppings, starting with a big handful of tortilla strips.
Notes
Add the lime juice and cilantro at the end, off the long cook. Freeze the soup without toppings for up to 3 months.
Nutrition
Serving: 1serving | Calories: 260kcal | Carbohydrates: 23g | Protein: 31g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 605mg | Potassium: 880mg | Fiber: 6g | Sugar: 5g