Chicken Tortilla Crock Pot Soup
Ingredients:
1 lb boneless, skinless chicken breasts
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn kernels, drained
1 (15 oz) can diced tomatoes with green chilies (like Rotel)
1 small onion, chopped
3 garlic cloves, minced
4 cups chicken broth
1 cup salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 bay leaf
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Tortilla strips or chips (for garnish)
Shredded cheese, avocado slices, sour cream (optional for serving)
Directions:
Prepare the Ingredients:
Place the chicken breasts in the bottom of the crock pot. Add the black beans, corn, diced tomatoes with green chilies, chopped onion, and minced garlic.
Season the Soup:
Pour in the chicken broth and salsa. Add the cumin, chili powder, paprika, ground coriander, salt, black pepper, and bay leaf. Stir gently to combine.
Cook the Soup:
Cover the crock pot with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Shred the Chicken:
About 30 minutes before serving, remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot and stir to combine.
Finish and Serve:
Stir in the lime juice and let the soup cook for another 10-15 minutes to absorb the flavors. Discard the bay leaf.
Serve the soup hot, garnished with fresh cilantro, tortilla strips or chips, and any optional toppings like shredded cheese, avocado slices, or sour cream.
Prep Time: 10 minutes | Cook Time: 6-8 hours on low (or 3-4 hours on high) | Total Time: 6-8 hours
Kcal: Approximately 250-300 kcal per serving | Servings: 6-8 servings