Oh, the crockpot! It is easily one of my favorite appliances in the kitchen. It makes preparing meals so simple, just set it and forget it. I especially love using it in the winter when soups and stews are often what’s for dinner. Plus I really love walking in the house to the aroma of good food, hot and ready to eat. So yummy!
Recently, I posted about this meal on my Instagram and had a number of people reach out asking for the recipe. So here it is - an easy, healthy, simple recipe for Chicken Tortilla Soup.
I've perused Pinterest for the best recipe and have combined a few of them to make it my own. Feel free to do the same! This recipe, to me, is super easy, and tastes wonderful.
14.5 oz low-sodium chicken broth
14.5 oz can fire roasted diced tomatoes
1/2 onion, chopped
3 cloves garlic, minced
1 jalapeño, chopped
1 Tbsp chili powder
2 tsp ground cumin
3/4 tsp paprika
Salt and freshly ground black pepper
1 1/2 lbs boneless skinless chicken breasts
14.5 oz can black beans, drained and rinsed
15.25 oz can corn
1 Tbsp fresh lime juice
Place the chicken breasts in crockpot and pour chicken broth and diced tomatoes on top. Add onion, garlic, jalapeño, chili powder, cumin, paprika, and salt and pepper to taste.
Stir, cover with lid and cook on low heat 6 hours or high heat for 4 hours.
Once the chicken is cooked through, remove it from crockpot and shred. It should be tender enough to pull apart using two forks.
Place chicken back in the crockpot and add black beans, corn, cilantro and lime juice. Stir and cook for at least another 30 minutes.
I like to top this soup with avocado, tortilla strips, more cilantro, and shredded cheese when serving.
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