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Crockpot Chicken Tortilla Soup

Zesty crockpot chicken tortilla soup with black beans, corn, fire-roasted tomatoes and green chiles, topped with crispy tortilla strips, avocado and lime.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts (680 g)
  • 1 can black beans 15 oz, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 can fire-roasted diced tomatoes 14.5 oz
  • 1 can diced green chiles 4 oz
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth (960 ml)
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 whole lime juiced
  • to serve tortilla strips, avocado, shredded cheese, sour cream, cilantro

Method
 

  1. Add the chicken, beans, corn, tomatoes, green chiles, onion, garlic, broth and spices to a 6-quart slow cooker.
  2. Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F (74°C).
  3. Shred the chicken with 2 forks and return it to the soup.
  4. Stir in the lime juice and taste for salt.
  5. Ladle into bowls and top with tortilla strips, avocado, cheese, sour cream and cilantro.

Notes

Cook time is for LOW. On HIGH, cook 3 to 4 hours.