Description
A warm and comforting soup featuring tender chicken, zesty tomatoes, and a delightful crunch from tortilla chips, perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (28 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel, undrained
- 1 (14.5 oz) can chicken broth
- 1 (1 oz) packet taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro (for garnish, optional)
- Tortilla chips, shredded cheese, sour cream, and avocado (for serving)
Instructions
- Layer the chicken at the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, Rotel, and chicken broth.
- Sprinkle in the taco seasoning, cumin, and chili powder, stirring gently to combine.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is cooked and tender.
- Shred the chicken and return to the soup.
- Ladle into bowls and garnish with cilantro, tortilla chips, shredded cheese, sour cream, and avocado as desired.
- Serve hot and enjoy!
Notes
For a thicker soup, consider adding an extra can of beans or tomatoes. Try adding jalapeños for extra heat.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: soup, crockpot, chicken, tortilla, easy recipes