Description

Chicken Tortilla Soup in the Crock Pot is a vibrant, comforting dish that warms you from the inside out. This savory blend of tender chicken, black beans, and fire-roasted tomatoes simmers to perfection while filling your home with mouthwatering aromas. Topped with crispy tortilla strips and a sprinkle of fresh cilantro, it creates a delightful experience for cozy evenings or family gatherings. Easy to prepare, this soup is sure to become a beloved favorite that brings everyone together around the dinner table.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (1 lb)
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) fire-roasted tomatoes
1 medium onion, chopped
4 cloves fresh garlic, minced
1 cup bell peppers, chopped (mixed colors)
4 cups low-sodium chicken broth
2 tbsp taco seasoning
Fresh cilantro for garnish
Tortilla chips or strips for topping

Instructions

Gather and prep all ingredients by chopping onion, garlic, and bell peppers.
In a skillet over medium heat, sauté onions and garlic until translucent (about 4-5 minutes).
Transfer sautéed vegetables to the crock pot; add chicken breasts, black beans, fire-roasted tomatoes, bell peppers, taco seasoning, and chicken broth.
Cook on low for 6-8 hours or high for 3-4 hours until chicken shreds easily.
Remove chicken from pot, shred it using forks, return to soup and stir well.
Serve hot in bowls topped with tortilla strips, cilantro, cheese if desired, and lime wedges.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main
Method: Crock Pot
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 2g
Sodium: 600mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 8g
Protein: 28g
Cholesterol: 70mg

Keywords: - For added spice, include diced jalapeños during cooking. - Substitute turkey for chicken or add extra beans for more protein. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently.