Chicken Tortilla Soup
A warm, hearty chicken tortilla soup made effortlessly in a Crockpot, filled with tender chicken, black beans, corn, and topped with cheese and tortilla strips.
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts Use raw for best texture.
- 1 tablespoon vegetable oil Enhances flavor and moisture.
- 32 ounces low-sodium chicken broth Forms the base of the soup.
- 24 ounces chunky salsa Provides a zesty kick.
- 15.25 ounces canned black beans Adds heartiness.
- 15.25 ounces canned corn Adds sweetness.
- ½ cup chopped green bell pepper Optional sautéing for extra sweetness.
- ½ cup chopped onion Optional sautéing for extra sweetness.
- 1 tablespoon taco seasoning Adds flavor.
- 8 ounces shredded Monterey Jack cheese For topping.
- 7 ounces tortilla strips For topping.
Optional toppings
- 1 whole sliced avocado Optional topping.
- 1 cup sour cream Optional topping.
- 1 cup fresh cilantro Optional topping.
- 1 whole sliced jalapenos Optional topping.
Instructions
Preparation
- Start by placing the chicken breasts in the bottom of the Crockpot. Drizzle with vegetable oil, and toss gently to coat each piece.
- Add in the chunky salsa, canned black beans, canned corn, chopped green bell pepper, chopped onion, and taco seasoning. Stir together gently to mix well.
- Pour in the low-sodium chicken broth and stir again ensuring it covers the ingredients.
Cooking
- Place the lid on the Crockpot and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
- Once cooked, carefully remove the chicken, shred it using two forks, and mix it back into the soup.
Serving
- Ladle the soup into bowls and top with shredded Monterey Jack cheese, tortilla strips, and your desired optional toppings.
Notes
For added depth, consider sautéing onion and green bell pepper. Adjust spice levels with different salsa types. Store leftovers in an airtight container for up to 3 days.