Crock Pot Chicken Tortilla Soup in a Can
Warm, hearty, and effortlessly delicious, Crock Pot Chicken Tortilla Soup in a Can is the ultimate comfort food for busy nights. This recipe combines pantry staples like canned diced tomatoes, black beans, corn, and chicken broth with tender, slow-cooked chicken and bold, zesty spices such as cumin, chili powder, and taco seasoning. With just 10 minutes of prep time, your Crock Pot does all the work, transforming simple ingredients into a rich and flavorful soup that simmers to perfection. Top it off with crispy tortilla strips, gooey shredded cheddar, fresh cilantro, and a dollop of sour cream for a restaurant-quality meal in the comfort of your home. Perfect for meal prep, family dinners, or game-day gatherings, this easy chicken tortilla soup is a crowd-pleaser that delivers bold Tex-Mex flavors with minimal effort!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 14.5 oz Canned diced tomatoes (with green chilies preferred)
- 15 oz Canned black beans (drained and rinsed)
- 15 oz Canned corn (drained)
- 8 oz Canned tomato sauce
- 14.5 oz Can of chicken broth
- 1 package Packet of taco seasoning
- 4 oz Chopped green chilies (optional)
- 1 tsp Garlic powder
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Tortilla strips (for serving)
- 1 cup Shredded cheddar cheese (optional, for serving)
- 2 tbsp Chopped fresh cilantro (optional, for garnish)
- 1 tbsp per bowl Sour cream (optional, for serving)
Instructions
Place the chicken breasts at the bottom of your Crock Pot.
Add the canned diced tomatoes, black beans, corn, tomato sauce, and chicken broth into the pot.
Sprinkle the taco seasoning, garlic powder, cumin, chili powder, salt, and pepper over the ingredients.
Optional: Add the chopped green chilies for extra spice.
Stir lightly to combine the ingredients, ensuring the chicken is coated and submerged in the liquid.
Set the Crock Pot to cook on low for 6-8 hours or on high for 3-4 hours.
Once cooked, use two forks to shred the chicken directly in the pot, or remove it, shred it, and return it to the pot.
Stir everything well to ensure the shredded chicken is evenly incorporated.
Serve hot in bowls and garnish with tortilla strips, shredded cheddar cheese, chopped cilantro, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
2694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 11105 mg | 483% | |
| Total Carbohydrate | 302.3 g | 110% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 48.1 g | ||
| Protein | 193.1 g | 386% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1323 mg | 102% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 5145 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
