Crockpot Chicken Tortilla Soup

This is a filling, yet light, soup that’s really flavorful. As long as you have the ingredients on hand, putting this soup together is quick.

Prep time: 10 minutes; Start to finish time: 4-6 hours

Ingredients

  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (4 oz) diced green chilies
  • 1 can (14.5 oz) black beans, drained
  • 1 bag (10 oz) frozen corn kernels
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1-2 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 2 boneless/skinless chicken breasts
  • ½ cup fresh cilantro, chopped
  • 2 limes, juiced
  • Toppings: tortilla strips (you can make them yourself), cheese, sour cream, avocado

Directions

  1. Combine all ingredients except for the cilantro and lime juice and toppings in a crockpot.
  2. Cook on High for 3-4 hours or Low for 6-8 hours.
  3. Remove chicken from soup, shred into bite-sized pieces (you can tear it with your hands if it’s cool enough) and stir back into soup.
  4. Stir in chopped cilantro and lime juice.
  5. Serve with tortilla chips, cheese, sour cream, and avocado if desired.

Serves 4
Prep Time: 10 minutes
Total Time: 4-8 hours, depending on how you cook it