crock pot chicken tortilla soup pin.jpg

Crock Pot Chicken Tortilla Soup


 4 1/2 cups low sodium chicken broth (2 1/2 -12 oz cans)

1 can petite diced tomatoes

1 cup chopped onion

1 Tbsp minced garlic

2 tsp ground cumin

3/4 tsp paprika

1 Tbsp chili powder

1 1/2 lbs boneless skinless chicken breasts

1 can black beans, drained and rinsed

1 cup frozen corn

1/4 cup chopped fresh cilantro

salt and pepper, to taste

When serving:

Tortilla strips or tortilla chips

Shredded cheddar cheese

Sour cream


Add the chicken broth, canned tomatoes, onion, garlic, cumin, paprika, chili powder, corn, black beans, salt and pepper all together in a crock pot and whisk together to well blended. Then add the raw chicken breasts into the crock pot and cover with lid and cook on low for 8 hours. Remove the chicken breasts and shred, then add the shredded chicken back into the crock pot along with the cilantro. Stir together well. Serve warm with shredded cheese, tortilla strips, and sour cream.

For additional flavors, add guacamole, avocado, diced tomatoes, hot sauce, etc. for your liking.