Description
This incredibly simple crockpot chicken tortilla soup is packed with comforting flavors and is perfect for a busy weeknight meal. It’s warm, hearty, and bursting with delicious Mexican-inspired spices.
Ingredients
1.5 lbs boneless skinless chicken breasts
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) sweet corn, drained
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (10 oz) red enchilada sauce
4 cups low-sodium chicken broth
1 packet (1 oz) taco seasoning
1 cup tortilla chips, shredded cheese, and avocado for serving
Instructions
Start by placing the chicken breasts into your slow cooker.
Next, add the rinsed black beans, drained sweet corn, fire-roasted diced tomatoes, red enchilada sauce, chicken broth, and taco seasoning.
Gently stir everything to ensure the seasoning is evenly spread around the chicken.
Cover the slow cooker and let it cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
Once cooked, carefully remove the chicken breasts. Shred them using two forks, then return the shredded chicken to the soup.
Serve the warm soup in bowls, topped with crushed tortilla chips, shredded cheese, and avocado slices.
- Prep Time: 15 minutes
- Cook Time: 3-7 hours
- Category: Soup
- Cuisine: Mexican-inspired