Chicken Tortilla Soup
A hearty, easy Crock Pot Chicken Tortilla Soup recipe - so simple to make while being a flavorful version of your favorite comfort food in a bowl! This soup has a healthy mix of corn, beans, and a flavorful broth that is topped off with crunchy tortillas and melty cheese.
Servings: 8 servings
Calories: 431kcal
Ingredients
Soup
- 2 Boneless, skinless chicken breasts about 1.5 lbs
- 1 tablespoon Olive Oil
- 1 28 oz Canned Whole Tomatoes
- 1 14.5 oz can Chicken Broth
- ½ cup Yellow Onion, diced
- 1 Red Bell Pepper, diced can use jalapenos for more heat
- 1 teaspoon Cumin
- 2 teaspoon Garlic Powder
- 2 teaspoon Chili Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Paprika
- 1 cup Corn Kernels frozen is preferred
- 1.5 cup Black Beans canned, drained, and rinsed
- ½ teaspoon Salt add more or less, to taste
- ½ teaspoon Pepper add more or less, to taste
Garnish Options
- Tortilla chips or tri-color strips
- Shredded cheese
- Fresh Chopped Cilantro
- Sour Cream
- Lime Slices
- Guacamole or Avocado Slices
Instructions
Directions For Slow Cooker
- In a large slow cooker, combine 2 Boneless, skinless chicken breasts and all the remaining ingredients. Break apart the tomatoes slightly. I usually crush them a bit before adding.
- Cover and cook on low until chicken is cooked and falling apart, approximately 5 to 6 hours.
- Remove chicken and shred with a fork or in a stand mixer with a paddle attachment. Add back into pot to warm up fully. Break apart any remaining large tomato chunks.
- Serve soup in bowls and garnish as you like: Tortilla chips or tri-color strips, Shredded cheese, Fresh Chopped Cilantro, Sour Cream, Lime Slices, Guacamole or Avocado Slices
Directions For StoveTop
- Heat 1 tablespoon Olive Oil In a large pot over medium heat. Add ½ cup Yellow Onion, diced, 2 teaspoon Garlic Powder and 1 Red Bell Pepper, diced. Cook until onion is softened, stirring occasionally.
- Add remaining ingredients (1 14.5 oz can Chicken Broth, 1 28 oz Canned Whole Tomatoes, 1 teaspoon Cumin, 2 teaspoon Chili Powder, 1 teaspoon Dried Oregano, 1 teaspoon Paprika, 1 cup Corn Kernels, 1.5 cup Black Beans, ½ teaspoon Salt, ½ teaspoon Pepper) and simmer 20 minutes or until chicken is cooked through.
- Remove chicken and shred. Add back to the pot and simmer for 3 minutes.
- Serve soup in bowls and garnish as you like. (See above).
Notes
Keto Variation - Swap the corn and beans for zucchini or more red pepper to keep the heartiness. You can also experiment with adding black soybeans. Unfortunately, you would need to leave off the tortilla strips, but you could substitute in some Keto Crisps if you want that crunch.
Whole30 Variation - Again the corn and beans would need to be swapped out for carrots, sweet potatoes, zucchini, or green beans if you want to keep it hearty. My friend recommends this Whole30 compliant Chicken broth (or make your own). Top with guacamole, cilantro, avocado slices, lime slices, or compliant chips.
Nutrition
Calories: 431kcal | Carbohydrates: 33g | Protein: 40g | Fat: 7.5g
