Savor the flavors of this easy Crockpot creamy chicken tortilla soup Perfect for cozy dinners its a delicious meal option everyone will love
Ingredients
Scale
2 lbs of boneless, skinless chicken breasts
1 medium onion, diced
4 cloves of garlic, minced
1 can (15 oz) of black beans, drained and rinsed
1 can (14.5 oz) of diced tomatoes
1 cup of corn kernels, frozen or canned
4 cups of low-sodium chicken broth
1 cup of heavy cream
1 tbsp of chili powder
1 tsp of ground cumin
Salt and pepper to taste
Tortilla strips for serving
Fresh cilantro, chopped for garnish
Instructions
Begin by gathering all your ingredients. Dice the onion, mince the garlic, and chop fresh tomatoes if using.
Layer the chicken breasts at the bottom of your crockpot. Add diced onion, minced garlic, black beans, diced tomatoes, and corn. Pour over the chicken broth.
Sprinkle chili powder, ground cumin, salt, and pepper over the mixture. Stir gently to combine. Set the crockpot to cook on low for 6 hours or high for 3 hours.
When cooking is complete, remove the chicken breasts and shred them with two forks, then return to the crockpot.
Pour in the heavy cream and stir well. Allow the soup to warm for an additional 15-20 minutes with the cover on.
Before serving, taste and adjust seasonings. Ladle into bowls and top with tortilla strips and garnish.
Notes
A quick and easy Crockpot Creamy Chicken Tortilla Soup packed with nutrients and delicious flavors.
