Description
A hearty and flavorful chicken tortilla soup made in the crockpot.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 tablespoon vegetable oil
- 32 ounces low-sodium chicken broth
- 24 ounces chunky salsa
- 15 ounces canned black beans
- 15 ounces canned corn
- ½ cup chopped green bell pepper
- ½ cup chopped onion
- 1 tablespoon taco seasoning
- 8 ounces shredded Monterey Jack cheese
- 7 ounces tortilla strips
- sliced avocado
- sour cream
- fresh cilantro
- sliced jalapenos
Instructions
- Place the chicken breasts in the bottom of the crockpot. Add the vegetable oil, and toss the chicken to coat so it doesn’t stick to the bottom of the crockpot.
- Add the chicken broth, chunky salsa, canned black beans, canned corn, chopped green bell pepper, chopped onion, and taco seasoning. Stir to combine.
- Cook on low for 5-6 hours or on high for 3-4 hours.
- Remove the chicken and, using bear claws or two forks, shred it before adding it back to the soup.
- Top the soup with shredded cheese and tortilla strips. Add sliced avocado, sour cream, fresh cilantro, and/or sliced jalapenos if desired.
Notes
- This soup is great for meal prep and can be stored in the fridge for up to 4 days.
- Add extra veggies or toppings according to your preference.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 grams
- Sodium: 900 mg
- Fat: 12 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 25 grams
- Cholesterol: 70 mg