Crock-Pot Chicken Tortilla Soup

Original Post: https://www.evolvingtable.com/?p=92438

5 from 19 votes

Crock-Pot Chicken Tortilla Soup

Crock-Pot Chicken Tortilla Soup is a super easy and healthy recipe for busy weeknights. Simply combine chicken, taco seasoning, broth, salsa, and canned corn and beans in your slow cooker before you leave for the day and come home to a Mexican dish your whole family will enjoy.

Prep Time10

Cook Time6

Total Time6 10

Course: Dinner, Main Course, Soup

Cuisine: Mexican

Servings: servings

Ingredients

1 ½ lbs. chicken breasts
16 oz. jar salsa mild or medium*
5 cups chicken broth
3 Tbsp. homemade taco seasoning*
½ tsp. salt to taste
15 oz. can black beans rinsed and drained
15 oz can whole kernel corn drained
3 Tbsp. lime juice or lemon juice

Toppings:

Tortilla chips optional
Cilantro optional
Green Onions optional
Avocado
See this recipe in Healthy Meal Plan #5

Instructions

Place chicken breasts on the bottom of slow cooker.
Pour salsa and chicken broth into the Crock-pot or slow cooker and make sure to pick up chicken breasts so some liquid gets underneath them.
Add beans, corn, seasoning, and lime juice to the slow cooker. Give liquid a good stir, cover, and cook for 6-8 hours on low or 4-6 hours on high.
Towards the last 30 minutes of cooking, shred the chicken. Let continue cooking for the last 30 minutes.
Serve chicken tortilla soup with tortilla chips, sour cream, cilantro and green onions. Enjoy! See this recipe in Healthy Meal Plan #5

Video

Notes

Meal Prep and Storage

To Prep-Ahead: Since the flavors will continue to get better over time, this is a great soup to make in advance. Just wait to add the tortilla chips and toppings until serving.
To Store: Leftover soup will last in an airtight container in the refrigerator for 3-4 days.
To Freeze: This recipe freezes extremely well. Seal in a freezer-safe container for up to 6 months.
To Reheat: Warm in a pot on the stovetop over medium-low heat, or microwave, until heated through.

Nutrition