Description
This Crock-Pot Chicken Tortilla Soup is an easy, flavorful slow cooker meal made with chicken, salsa, beans, corn, and warm spices. Perfect for busy weeknights and family dinners.
Ingredients
- 1 ½ pounds chicken breasts
- 1 (16-ounce) jar salsa (mild or medium)
- 5 cups chicken broth
- 3 tablespoons taco seasoning
- ½ teaspoon salt
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 (15.5-ounce) can corn, drained
- 3 tablespoons lime juice
- Tortilla chips (optional topping)
- Cilantro (optional topping)
- Green onions (optional topping)
- Avocado (optional topping)
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Pour salsa and chicken broth over the chicken.
- Add black beans, corn, taco seasoning, salt, and lime juice. Stir gently.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- In the last 30 minutes, shred the chicken and stir it back into the soup.
- Serve hot with tortilla chips, cilantro, green onions, and avocado.
Notes
- Prep ahead: Flavor improves as it sits, making it great for meal prep.
- Storage: Store in the fridge for 3–4 days.
- Freezing: Freeze up to 6 months in an airtight container.
- Reheating: Warm on stovetop or microwave until hot.
- Use homemade taco seasoning for best flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup, Main Dish
- Method: Slow Cooker
- Cuisine: Mexican