Description
A comforting, hearty crockpot chicken tortilla soup with tender chicken, tomatoes, corn, and a blend of Mexican spices, topped with crispy tortilla strips.
Ingredients
Scale
- 1 chicken fillet (about 1 lb), cubed
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup frozen corn kernels
- 2 tablespoons taco seasoning
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, sliced
- 1 cup black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup water
- 8 corn tortillas, cut into strips
- 2 tablespoons vegetable oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Place the chicken fillet, onion, garlic, jalapeño, black beans, diced tomatoes, corn, cumin, smoked paprika, taco seasoning, and water into the slow cooker.
- Pour the chicken broth over the ingredients and stir to combine.
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender.
- Shred the chicken directly in the slow cooker using two forks and stir to distribute evenly.
- While the soup cooks, heat the oil in a skillet over medium heat and fry the tortilla strips until crisp, then set aside on paper towels.
- Taste and adjust seasoning if needed.
- Serve the soup hot, topped with the crispy tortilla strips, chopped cilantro, and a squeeze of lime.
Notes
For extra richness, add a splash of heavy cream before serving. Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 6 hours low or 3 hours high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: crockpot, chicken soup, Mexican, comfort food