Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
- Corn tortillas, cut into strips
- Shredded cheese, avocado, sour cream (for serving)
Instructions
- Place the chicken breasts at the bottom of your crockpot. This helps them cook evenly and soak up all the delicious flavors.
- Add the black beans, corn, and diced tomatoes over the chicken.
- Pour in the chicken broth and sprinkle the cumin, chili powder, garlic powder, and onion powder over the top.
- Give everything a good stir, ensuring the chicken is submerged. Add a pinch of salt and pepper to taste.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easily shredded.
- Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot.
- Squeeze in the lime juice and stir in the fresh cilantro if using. Taste and adjust seasoning if necessary.
- For the tortilla strips, lightly fry them in a bit of oil until crispy, or bake them for a healthier version.
- Ladle the soup into bowls, topping with tortilla strips, shredded cheese, avocado slices, and a dollop of sour cream. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crockpot Chicken Tortilla Soup, recipe, cooking, food
