Crockpot Chicken Tortilla Soup
This crockpot chicken tortilla soup simmers chicken, beans, corn, and warm spices all day for a cozy, hands-off dinner.
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- salt and pepper, to taste
- tortilla strips, cheese, avocado, cilantro, lime for topping
Instructions
- Combine the base. Add the chicken, broth, diced tomatoes, enchilada sauce, black beans, corn, onion, garlic, chili powder, cumin, and smoked paprika to the crockpot; stir to combine.
- Cook. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily.
- Shred the chicken. Remove the chicken to a plate, shred with two forks, then return it to the pot.
- Season to taste. Stir in salt and pepper to taste.
- Serve. Ladle into bowls and top with tortilla strips, shredded cheese, avocado, cilantro, and a squeeze of lime.
Notes
Store crockpot chicken tortilla soup in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Add tortilla strips fresh at serving time so they stay crunchy.