Crock Pot Corn Chicken Tortilla Soup
Slow cooker chicken tortilla soup with corn, black beans, tomatoes and green chilies, cumin, and chili powder.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast
- 1 can (15 oz) black beans rinsed and drained
- 1 can (15 oz) corn drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cup low-sodium chicken broth
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt plus black pepper to taste
- tortilla chips for garnish
- shredded cheese optional topping
- sour cream optional topping
- chopped cilantro optional topping
Instructions
Cooking
- Dice the onion, mince the garlic, and rinse and drain the beans and corn.
- Add the chicken, beans, corn, tomatoes with green chilies, broth, onion, garlic, cumin, chili powder, salt, and pepper to the slow cooker and stir.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken reaches 165 degrees F.
- About 30 minutes before serving, shred the chicken with two forks and stir it back into the soup.
- Taste, adjust the seasoning, and serve with tortilla chips and toppings.
Notes
Store leftovers in shallow containers in the refrigerator for 3 to 4 days and reheat on the stove to 165 degrees F. Toppings are not included in the nutrition estimate.