Micheles Crock Pot Chicken Tortilla Soup
Immerse yourself in the comforting warmth of Michele's Crock Pot Chicken Tortilla Soup, a hearty and flavor-packed dish that's as effortless as it is delicious. This slow-cooked masterpiece combines tender shredded chicken, vibrant canned diced tomatoes with green chilies, black beans, and sweet corn, all simmered in a richly spiced chicken broth infused with cumin, paprika, and chili powder. The delightful aroma builds as the crock pot does all the work, making it perfect for busy weeknights or cozy family meals. Garnish with fresh cilantro, a dollop of sour cream, and a squeeze of lime for a refreshing burst of flavor, and don't forget the crunchy tortilla strips or melty cheese to elevate every bite. With minimal prep time and bold, crowd-pleasing flavors, this recipe is sure to become a staple in your slow-cooker repertoire! Keywords: Crock Pot Chicken Tortilla Soup, slow-cooker recipes, chicken soup, Tex-Mex flavors, easy family meals.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 cups Chicken broth
- 10 ounces Canned diced tomatoes with green chilies
- 15 ounces Canned black beans (drained and rinsed)
- 15 ounces Canned corn (drained)
- 1 medium Chopped onion
- 3 cloves Minced garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 piece Bay leaf
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 1 piece Lime (optional, for serving)
- 1 cup Tortilla strips or tortilla chips (optional, for serving)
- 1 cup Shredded cheese (optional, for serving)
- 0.5 cup Sour cream (optional, for garnish)
Instructions
Place the boneless, skinless chicken breasts in the bottom of your crock pot.
Pour in the chicken broth, then add the canned diced tomatoes with green chilies, black beans, and corn.
Add the chopped onion, minced garlic, ground cumin, chili powder, paprika, salt, black pepper, and bay leaf. Stir the mixture gently to combine the seasonings.
Cover the crock pot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours.
After the cooking time, remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot and stir it into the soup. Let it cook for an additional 15-20 minutes to allow the flavors to meld together.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh cilantro, a squeeze of lime juice, and a dollop of sour cream, if desired.
Serve with tortilla strips, crumbled tortilla chips, or shredded cheese on top for added texture and flavor.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 7.4 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 787 mg | 17% | |
*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.
