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Easy Crock Pot Chicken Tortilla Soup
Easy Crock Pot Chicken Tortilla Soup is as simple as it gets. Add everything into the crock pot then press on. This healthy soup is packed with flavor!
Servings 6
Calories 344kcal
Ingredients
- 2 chicken breasts ~1lb
- 32 oz chicken stock or broth
- 15 oz can seasoned black beans drained but not rinsed, Bush's recommend
- 14.5 oz can fire-roasted diced tomatoes undrained
- 1 cup frozen sweet corn or fire-roasted corn
- 1/2 cup chopped roasted red peppers I like Mezzetta
- 4.5 oz can diced green chiles
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1 lime sliced in half
- 3.5 oz bag tortilla strips Fresh Gourmet recommended
- Toppings: sliced pickled or fresh jalapenos, chopped cilantro, sliced green onions, crumbled cotija cheese, Monterey Jack cheese, pico de gallo, chopped avocado, shredded cheese, sour cream, lime wedges, pickled red onions, minced red onion
Instructions
- Add ingredients — chicken breasts through dried oregano — into a 6 quart crock pot then cook on LOW for 4 hours or until chicken breasts shred easily with two forks. Shred chicken then stir back into soup. Add a drizzle of lime juice to taste then stir to combine.
- Scoop soup into bowls then add tortilla strips and desired toppings, and then serve.
Notes
- My family prefers petite-diced canned tomatoes but if you can only find regular diced tomatoes in the fire-roasted variety, use kitchen shears to snip the tomatoes in the can to be more of a petite-dice.
Nutrition
Calories: 344kcal | Carbohydrates: 40g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 1147mg | Potassium: 700mg | Fiber: 8g | Sugar: 4g | Vitamin A: 920IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 4mg