Description
A hearty and comforting crockpot chicken tortilla soup made with tender shredded chicken, black beans, corn, and a rich tomato broth, finished with crispy tortilla strips and fresh green onions.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (14.5 ounces) diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons taco seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil (optional for searing)
- 2 tablespoons green onions, sliced
- 1 cup tortilla strips
Instructions
- If desired, heat a skillet over medium heat and add olive oil. Sear the chicken for 2 to 3 minutes per side, then transfer to the crockpot.
- Place the chicken into the crockpot and season with salt and black pepper.
- Add black beans, corn, diced tomatoes, chopped onion, minced garlic, chicken broth, and taco seasoning.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and fully cooked.
- Remove the chicken from the crockpot and shred with two forks.
- Return the shredded chicken to the soup and stir well to combine.
- Taste and adjust seasoning if needed.
- Ladle into bowls and top with sliced green onions and tortilla strips before serving.
Notes
- Searing the chicken first adds extra depth of flavor but can be skipped for convenience.
- Add tortilla strips just before serving to keep them crisp.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg