Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

This easy Crockpot Chicken Tortilla Soup is packed with flavor and perfect for a cozy meal. The slow cooker does all the work, leaving you with a delicious and satisfying soup.

Ingredients:

• 2 boneless, skinless chicken breasts (around 1 pound)
• 32 ounces chicken broth or stock
• 1 (15-ounce) can seasoned black beans, drained (optional: rinse if desired)
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 cup frozen sweet corn or fire-roasted corn
• ½ cup chopped roasted red peppers (from a jar)
• 1 (4.5-ounce) can diced green chiles
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Guide:

1. Add all ingredients (chicken breasts through oregano) to your slow cooker.
2. Season with salt and pepper to taste.
3. Cook on LOW for 4 hours or on HIGH for 2 hours, or until the chicken shreds easily with two forks.
4. Once cooked, shred the chicken breasts directly in the pot with forks.
5. Stir the shredded chicken back into the soup.
6. Serve immediately with your favorite toppings (see tips below).

Tips:

• Spicier Soup: For a spicier soup, add a diced jalapeno pepper along with the other vegetables. You can also add a pinch of cayenne pepper or red pepper flakes to the pot.
• Slow Cooker Variations: Feel free to add other ingredients to your crockpot like a can of diced corn, chopped green chilies, or a can of kidney beans.
• Toppings: This soup is delicious with a variety of toppings. Try shredded cheese, chopped avocado, sour cream, sliced green onions, tortilla strips, or a dollop of hot sauce.
• Leftovers: This soup stores well in the refrigerator for up to 4 days.
• Chicken Replacement: Don’t have chicken breasts? You can substitute boneless, skinless chicken thighs or even shredded rotisserie chicken.