Description
This Crock-Pot Chicken Tortilla Soup is a hearty and flavorful slow-cooked soup featuring tender shredded chicken, black beans, corn, and a zesty blend of salsa and homemade taco seasoning. Perfect for an easy weeknight meal, it’s served with crispy tortilla chips and fresh toppings like avocado, cilantro, and green onions for a comforting Tex-Mex experience.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds chicken breasts
- 1 (16-ounce) jar salsa (mild or medium)
- 5 cups chicken broth
- 3 tablespoons homemade taco seasoning
- ½ teaspoon salt (to taste)
- 1 (15.5-ounce) can black beans (rinsed and drained)
- 1 (15.5-ounce) can corn (drained)
- 3 tablespoons lime juice (or lemon juice)
Optional Toppings
- Tortilla chips
- Cilantro
- Green onions
- Avocado
Instructions
- Place Chicken: Place the chicken breasts on the bottom of the slow cooker or Crock-Pot to create a base for the soup.
- Add Liquids: Pour the salsa and chicken broth into the slow cooker, making sure to lift the chicken breasts so some liquid reaches underneath them to ensure even cooking.
- Add Remaining Ingredients: Add the rinsed black beans, drained corn, homemade taco seasoning, salt, and lime juice. Stir the mixture well to combine all flavors evenly. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
- Shred Chicken: About 30 minutes before the cooking time ends, shred the chicken directly in the slow cooker using two forks. Stir to distribute the chicken throughout the soup and let it continue cooking to blend the flavors.
- Serve: Ladle the soup into bowls and garnish with optional tortilla chips, sour cream (if desired), fresh cilantro, green onions, and slices of avocado for a delicious finish. Enjoy your comforting chicken tortilla soup!
Notes
- You can adjust the spice level by choosing mild or medium salsa and modifying the amount of taco seasoning.
- Use fresh lime juice for the best citrus flavor.
- For a thicker soup, mash some of the beans before adding or reduce the amount of broth slightly.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adding crunchy tortilla chips just before serving preserves their texture.
