Healthy Crock Pot Chicken Tortilla Soup Recipe
Description
If you're looking for a delicious and healthy dinner option, this Crock Pot Chicken Tortilla Soup is a great choice! This hearty and flavorful soup is made with chicken, tomatoes, black beans, corn, and a variety of spices. It's easy to make in the slow cooker and can be served with tortilla chips, cheese, or any other toppings you'd like. It's sure to be a hit with the whole family!
Prep Time
This soup is surprisingly easy to make and requires minimal prep time. All you need to do is chop the onion and garlic, measure out the spices, and open the cans of tomatoes and beans. Once you have everything prepped and ready to go, you can add it all to the slow cooker and let it do the work for you! The soup takes about 10 minutes of prep time and can be made in advance for an even quicker dinner.
Cook Time
Once everything is in the slow cooker, you can set it and forget it. The cooking time for this soup is about 4-6 hours on low or 2-3 hours on high, depending on your slow cooker. Once the chicken is cooked through, you can shred it and stir it back into the soup. This soup is even better if it's made a day ahead and reheated before serving, as the flavors have time to develop and meld together.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 2 (15 ounce) cans diced tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- Salt and pepper, to taste
Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 5 minutes, until the onion is softened. Add the chili powder, cumin, oregano, and cayenne pepper, and cook for another minute.
2. Transfer the onion mixture to a slow cooker and add the diced tomatoes, black beans, corn, chicken broth, and chicken breasts. Season with salt and pepper.
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through.
4. Remove the chicken from the slow cooker and shred with two forks. Stir the shredded chicken back into the soup and season with additional salt and pepper, if desired.
5. Serve the soup with your favorite toppings, such as tortilla chips, cheese, sour cream, avocado, or cilantro.
Equipment
- Large skillet
- Slow cooker
- Measuring spoons
- Spatula
- Two forks
Notes
This soup can be made with boneless, skinless chicken thighs instead of chicken breasts, if desired. If you don't have all of the spices listed in the ingredients, you can substitute with 1 tablespoon of taco seasoning mix instead. You can also use frozen corn if you don't have canned on hand.
Nutrition: Per Serving
- Calories: 300
- Protein: 24g
- Carbohydrates: 28g
- Fiber: 8g
- Fat: 8g
Recipe Tips
This soup is great for meal prep and can easily be doubled or tripled to serve a larger crowd. You can also freeze the leftovers for up to 3 months. To make a vegetarian version of this soup, simply omit the chicken and add an extra can of beans. For a spicier version, add more cayenne pepper or a few dashes of hot sauce. You can also serve the soup with tortillas, rice, or quinoa for a more filling meal. Enjoy!
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