Crockpot Chicken Tortilla Soup
A hearty and flavorful soup filled with tender chicken, beans, corn, and spices, perfect for cozy dinners.
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Servings: 6 servings
Calories: 250kcal
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 can black beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 1 can corn drained
- 1 can diced tomatoes with green chilies
- 1 onion chopped
- 1 bell pepper chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh lime wedges and shredded cheese for serving
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add the chopped onion, bell pepper, and minced garlic on top.
- Pour in the black beans, pinto beans, corn, and diced tomatoes.
- Add the chicken broth, chili powder, cumin, salt, and pepper.
- Stir the ingredients gently to combine.
- Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours.
- Once cooked, remove the chicken and shred it with two forks.
- Return the shredded chicken to the soup and stir well.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with lime wedges and shredded cheese.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 30g | Fat: 7g | Fiber: 10g