Chicken Tortilla Soup Recipe
Enjoy the flavors of a taco in this easy chicken tortilla soup that preps in minutes and can be made on the stove or in the crock pot.
Servings: 6
Equipment
Ingredients
- 6 cups chicken stock, or chicken broth
- 2 cups shredded cooked chicken
- 1-2 (14.5-ounce) cans diced tomatoes, drained
- 1 (14.5-ounce) can corn, drained
- 1 (15.25-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- ½ cup chopped onion, optional
- 2 teaspoons minced garlic
- 1½ teaspoons salt
- ¾ teaspoon pepper
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
Toppings (Optional)
- corn tortilla strips (store-bought or homemade), sour cream, shredded Monterey Jack cheese, chopped avocado, chopped fresh cilantro (optional)
Instructions
- In a slow cooker, combine all ingredients except the toppings.
- Cook on low for 8 hours or high for 3–4 hours.
- Add cheese, tortilla strips, and other favorite toppings right before serving.
Video
Notes
Crock Pot directions. In a slow cooker, combine all ingredients except the toppings. Cook on low for 8 hours or high for 3–4 hours. Add toppings right before serving.
Store. Store in one container, or individual serving sized containers, and refrigerate for 4 days or freeze for up to 4 months.
Nutrition
Serving: 1cup | Calories: 95kcal | Carbohydrates: 10g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 927mg | Potassium: 285mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg