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Crockpot Chicken Tortilla Soup Recipe
Course:
Soup
Cuisine:
American, Mexican
Prep Time:
15
minutes
minutes
Cook Time:
4
hours
hours
Total Time:
4
hours
hours
15
minutes
minutes
Servings:
6
Calories:
242
kcal
Author:
Becky Hardin
Print Recipe
Ingredients
1
onion
chopped
2
cloves
garlic
minced
1
jalapeño pepper
diced
1
teaspoon
ground cumin
1
teaspoon
chili powder
15
ounces
crushed tomatoes
1 can
14.5
ounces
Rotel fire roasted tomatoes
1 can
4
cups
low-sodium chicken broth
2
tablespoons
Worcestershire sauce
14.5
ounces
black beans
rinsed, 1 can
1
cup
frozen corn
2
boneless, skinless chicken breasts
Tortilla strips, sliced avocado, shredded cheese, lime wedges, and sour cream
for serving
Instructions
Spray the crockpot insert with nonstick spray.
Add the onion, garlic, jalapeño, cumin, chili powder, crushed tomatoes, Rotel tomatoes, chicken broth, and Worcestershire to the crockpot. Mix well.
Stir in the black beans and corn.
Nestle the chicken breasts into the mixture and put the lid on the crockpot.
Cook on high for 3-4 hours or on low for 5-6 hours, until the chicken is cooked through and tender.
Transfer the chicken to a cutting board, shred it, and return it to the crockpot. Serve with desired garnishes.
Video
Notes
Storage:
Store chicken tortilla soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Nutrition
Calories:
242
kcal
|
Carbohydrates:
37
g
|
Protein:
19
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
363
mg
|
Potassium:
854
mg
|
Fiber:
9
g
|
Sugar:
6
g
|
Vitamin A:
574
IU
|
Vitamin C:
15
mg
|
Calcium:
91
mg
|
Iron:
4
mg