Description
A soothing and flavorful crockpot soup combining chicken, beans, and vibrant vegetables, perfect for cozy family evenings.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (or substitute with beef roast, chicken thighs, or venison roast)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (28 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
- 1 (14.5 oz) can chicken broth (or substitute with vegetable broth)
- 1 packet (1 oz) taco seasoning
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- Tortilla chips, shredded cheese, sour cream, and avocado for serving
Instructions
- Start by laying your chicken breasts at the bottom of a 6-quart or larger crockpot.
- Add in the black beans, corn, diced tomatoes, and Rotel.
- Pour in the chicken broth and sprinkle the taco seasoning, cumin, and chili powder over the ingredients.
- Stir gently to combine everything around the chicken.
- Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Once finished, remove the chicken, shred it with two forks, and return it to the pot.
- Garnish each bowl with fresh cilantro, crushed tortilla chips, a sprinkle of shredded cheese, a dollop of sour cream, and slices of avocado.
Notes
For extra heat, add jalapeños or opt for a spicier taco seasoning. The soup keeps well in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot, Soup, Chicken Tortilla Soup, Family Dinner, Comfort Food