Crock Pot Chicken Tortilla Soup
Easy to make and full of flavor!
Servings 6 people
Calories 315kcal
Ingredients
- 3 cups chicken broth
- 1 can corn rinsed and drained
- 1 can black beans rinsed and drained
- 1 medium yellow onion diced
- 1 can fire roasted petite diced tomatoes
- 1 can enchilada sauce
- 2 cloves garlic minced
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon cumin
- 1 pound chicken (3-4 chicken breasts or 1 rotisserie chicken)
Instructions
- If you’re using a rotisserie chicken that is pre-cooked, just shred the chicken and add it in below with all your ingredients. If you’re using chicken breasts that aren’t cooked, add them in and once cooked thoroughly (after 4 hours on high or 7-8 on low), remove and shred and then return to soup. Tip for quick shredding: place the cooked chicken breasts in your electric mixer for 30 seconds!
- Combine all ingredients into crock pot, cover, and cook on low for 8 hours or high for 4 hours.
- You can garnish with cilantro, shredded cheese, tortilla strips, and avocado before serving!
Nutrition
Calories: 315kcal | Carbohydrates: 30g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 1367mg | Potassium: 560mg | Fiber: 6g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 16.1mg | Calcium: 55mg | Iron: 2.6mg