So, I don't like chicken tortilla soup. At least that's what I told my friend when she asked me if I had a good recipe for one a few weeks ago. I scoffed and told her I thought that tortilla soups were always just really disappointing. Turns out, I'm a liar. I don't know what possessed me to try this chicken tortilla soup, but somehow I felt I should give the dish another chance. I'm so glad I did! This soup is super easy to assemble and full of flavor. No boring tortilla soup here, kids. Make some.
Crockpot Chicken Tortilla Soup
adapted from gimmesomeoven.com
- 2 boneless skinless chicken breasts (about 1 pound)
- 4 cups good-quality chicken stock (I used veggie broth)
- 2 (14-ounce) cans black beans, rinsed and drained (I used 1 black, 1 pinto, because that's what I had)
- 1 (14-ounce) can fire-roasted diced tomatoes, with juice
- 1 (15-ounce) can whole-kernel corn, drained
- 1 (4-ounce) can diced green chiles
- 4 cloves garlic, minced
- 1 T chili powder
- 1 white or yellow onion, peeled and diced
- 2 teaspoons ground cumin
- 1 teaspoon salt, or more/less to taste
- fresh lime wedges for serving (not optional in my opinion)
- optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips. Guess what? I didn't make tortilla strips or buy tortilla strips. I just used tortilla chips. And nobody died as a result.
Add all ingredients to a crock pot, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken and return to pot. Serve warm with a squeeze of fresh lime juice, and topped with optional garnishes if desired.