Chicken Tortilla Soup
A warm, comforting chicken tortilla soup that’s easy to prepare and packed with flavorful ingredients.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 lb chicken breast
- 4 cups chicken broth
- 1 can diced tomatoes (with juices)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 can black beans, rinsed and drained (optional)
- 1 cup corn, frozen or fresh (optional)
- 1 avocado, diced (for topping)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Combine Ingredients: In a crockpot, add the chicken breast, diced tomatoes, chicken broth, onion, garlic, bell pepper, cumin, chili powder, salt, and pepper. Stir to combine all the ingredients.
- Cook the Soup: Set your crockpot to cook on low for 6-8 hours or high for 3-4 hours. The chicken should be fully cooked and tender by the end of this time.
- Shred the Chicken: Once cooked, carefully remove the chicken breast from the soup. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the crockpot.
- Add Optional Ingredients: If you opted to use black beans and corn, stir them into the soup. Let it cook for an additional 30 minutes on low to heat through.
- Serve and Enjoy: Ladle the soup into bowls, topping each serving with diced avocado and chopped cilantro. Serve with lime wedges on the side for an added burst of flavor.
Notes
Avoid overcooking the chicken to keep it tender. Adjust the spice level as desired.