Crockpot Chicken Tortilla Soup with Black Beans and Corn
Chicken breasts, black beans, corn, tomatoes, and spices slow cooked in broth, then shredded into a hearty soup.
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts about 1 1/2 lb total, thawed
- 1 can (15 oz) black beans drained
- 1 can (15 oz) corn drained
- 1 can (14.5 oz) diced tomatoes undrained
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cup low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ¾ tsp salt plus more to taste
- black pepper to taste
- tortilla chips, shredded cheese, avocado, and sour cream for topping, not included in nutrition
Instructions
Cooking
- Place the chicken breasts in the slow cooker and add the black beans, corn, tomatoes, onion, garlic, broth, cumin, chili powder, salt, and pepper.
- Stir gently and press the chicken down so it is covered by the liquid.
- 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.
- Shred the chicken with two forks and stir it back into the soup.
- Taste and adjust the seasoning.
- Ladle into bowls and top with tortilla chips, cheese, avocado, and sour cream.
Notes
Cook time shown is 5 1/2 hours on low. Nutrition is an estimate without toppings. Refrigerate within 2 hours, eat within 3 days, and reheat on the stove or in the microwave to 165 degrees F, not in the slow cooker.