Easy Chicken Tortilla Soup Crock Pot
Warm up your weeknight dinners with this Easy Chicken Tortilla Soup made in the crock pot—a comforting, flavor-packed recipe that practically cooks itself! With tender shredded chicken, hearty black beans, sweet corn, and zesty diced tomatoes with green chilies, this soup delivers a spicy, savory punch that's perfect for any season. Seasoned to perfection with cumin, chili powder, and paprika, it’s slow-cooked to allow the flavors to meld into a rich, satisfying broth. Best of all, this one-pot wonder requires just 10 minutes of prep before it simmers away, making it an ideal hands-off meal for busy schedules. Serve it up with crunchy tortilla chips, creamy avocado, and a sprinkle of cheese or dollop of sour cream for a customizable and crowd-pleasing finish. Whether it’s for a cozy family dinner or a casual gathering, this easy, hearty soup is sure to impress while keeping cleanup minimal!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 cups Chicken broth
- 15 ounces Canned diced tomatoes with green chilies
- 15 ounces Canned black beans
- 1 cup Frozen corn kernels
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 2 cups Tortilla chips (for serving)
- 1 cup Shredded cheese (optional, for serving)
- 0.5 cup Sour cream (optional, for serving)
- 1 piece Avocado, diced (optional, for serving)
Instructions
Place the chicken breasts in the bottom of the crock pot.
Add chicken broth, diced tomatoes with green chilies (do not drain), black beans (drained and rinsed), frozen corn, diced onion, and minced garlic to the crock pot.
Sprinkle ground cumin, chili powder, paprika, salt, and black pepper over the top.
Stir the ingredients gently to combine, ensuring the chicken breasts remain at the bottom.
Cover the crock pot with its lid and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the chicken is tender and cooked through.
Once cooked, remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot and stir to combine.
Taste and adjust seasoning, adding more salt or pepper if necessary.
Ladle the soup into bowls and garnish with fresh cilantro, if desired.
Serve with tortilla chips, shredded cheese, sour cream, and diced avocado on the side or as toppings.
Nutrition Facts
Calories |
3028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 8417 mg | 366% | |
| Total Carbohydrate | 275.9 g | 100% | |
| Dietary Fiber | 73.1 g | 261% | |
| Total Sugars | 35.1 g | ||
| Protein | 213.9 g | 428% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1530 mg | 118% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 6256 mg | 133% | |
*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.
