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Crockpot Chicken Tortilla Soup
Chicken Tortilla Soup is hearty, simple to make, and packed with smoky, satisfying flavor. The slow cooker does all the work, and the toppings make each bowl feel fresh and customizable.
Servings 6
Calories 173kcal
Equipment
Ingredients
- 3 cups chicken broth
- 2 14.5-ounce cans fire-roasted tomatoes with the liquid
- 1 14-ounce can fire-roasted corn drained and rinsed
- 1 14.5-ounce can black beans drained and rinsed
- 1 7-ounce can green chilies
- 2 cups rotisserie chicken shredded
- 1 cup yellow onion diced
- 2 teaspoons salt
- 1 tablespoon tomato paste
- 1 tablespoon garlic minced
- 1 teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 bay leaves
- ½ medium lime freshly squeezed, ~ 1 tablespoon
Optional Toppings and Garnishes
Instructions
- Add the chicken broth, diced tomatoes, corn, black beans, green chilies, cooked chicken, onion, salt, tomato paste, garlic, black pepper, chili powder, cumin, oregano, and bay leaves to the basin of a 6-quart (or larger) slow cooker.
- Cover and cook on low for 2 hours, until the flavors have melded and the soup is hot throughout.
- Remove the bay leaves, then stir in the lime juice to brighten the flavor.
- Ladle the soup into bowls and top with tortilla strips, diced avocado, sour cream, cilantro, and lime wedges. Serve warm.
Notes
Slow Cooker Times
ON LOW – 2 hoursON HIGH – 1 hour Nutritional Information does not include toppings as they may vary.
Nutrition
Calories: 173kcal | Carbohydrates: 5g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 78mg | Sodium: 1521mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 254IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg