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Savory Crockpot Chicken Tortilla Soup

A hearty and flavorful soup perfect for cozy nights, made with tender chicken, fresh vegetables, and crispy tortilla strips.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 pieces small corn tortillas sliced into ¼-inch strips
  • 1 tablespoon olive oil
  • 1 unit onion diced
  • 3 cloves garlic minced
  • 1 unit jalapeño diced, seeds removed
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 14 ounces canned crushed tomatoes
  • 10 ounces canned diced tomatoes with chilies like rotel, 1 can
  • 4 cups chicken stock
  • 15 ounces canned black beans rinsed and drained
  • 1 cup frozen corn
  • 2 pieces boneless, skinless chicken breasts
  • ¼ cup chopped cilantro

Method
 

  1. Place chicken breasts, tomatoes, onions, garlic, jalapeño, cumin, chili powder, and chicken stock in the crockpot. Cook on low for 6-8 hours.
  2. Remove chicken, shred it, and return to the soup. Add black beans, corn, and cilantro. Cook for an additional 30 minutes.
  3. Meanwhile, fry tortilla strips in olive oil until crispy. Serve soup topped with tortilla strips and cilantro.

Notes

For extra flavor, add a squeeze of lime or a dash of hot sauce before serving.