Description
This hearty Crock Pot Chicken Tortilla Soup is a flavorful and comforting slow-cooked meal perfect for busy days. Tender chicken breasts are simmered with enchilada sauce, diced tomatoes with green chilies, black beans, corn, and spices in a crock pot to develop rich, Mexican-inspired flavors. Fresh lime juice and cilantro brighten the soup, and optional toppings like shredded cheese, sour cream, avocado slices, and crunchy tortilla strips add layers of texture and taste.
Ingredients
Scale
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 (10-ounce) can enchilada sauce
- 1 (14-ounce) can diced tomatoes with green chilies
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (14-ounce) can corn kernels, drained
- 1 medium onion, chopped
- 3 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
Optional Toppings
- Shredded cheese
- Sour cream
- Avocado slices
- Tortilla strips
Instructions
- Prepare Crock Pot: Place the boneless, skinless chicken breasts at the bottom of the crock pot to serve as the base of the soup.
- Add Vegetables and Sauces: Pour the enchilada sauce, diced tomatoes with green chilies, black beans, corn kernels, and chopped onion over the turkey breasts evenly.
- Season and Add Broth: Add chicken broth, minced garlic, ground cumin, chili powder, salt, and black pepper to the mixture in the crock pot.
- Combine Ingredients: Stir all the ingredients gently but thoroughly to combine all flavors evenly before cooking.
- Slow Cook: Cover the crock pot with its lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and fully cooked.
- Shred Chicken: Remove the cooked chicken breasts from the crock pot and shred them using two forks.
- Finish Soup: Return the shredded chicken to the crock pot, then stir in the lime juice and chopped fresh cilantro to brighten the flavors.
- Serve: Serve the soup hot, garnished with optional toppings such as shredded cheese, sour cream, avocado slices, and tortilla strips to add flavor and texture.
Notes
- This soup can be prepared in advance and reheated for convenience.
- Adjust chili powder and cumin to suit your preferred level of spice.
- For a vegetarian version, substitute chicken with beans or a plant-based protein and use vegetable broth instead of chicken broth.
- Add extra lime juice or fresh cilantro at serving time for more vibrant flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
