Crockpot Chicken Tortilla Soup
It’s soup season, still! Here’s another great one that I make all the time.
Crockpot Chicken Tortilla Soup
Prep time
Cook time
Total time
Throw it all in a crockpot, let it cook all day, and enjoy!
Author: Bethany Wilkes
Recipe type: Crock Pot Dinner
Cuisine: Mexican
Ingredients
- 1 large onion
- 4 stalks celery
- 2 peppers
- 3 cloves of minced garlic
- 1 can of corn
- 1-2 cans of black beans
- 1 cup of salsa
- 2 cans of mexican stewed tomatoes
- 3-4 cans of chicken broth
- 1 tbs cumin
- 1 tbs chili powder
- 2 lbs of chicken (frozen or raw)
- Optional add ins: zucchini, spinach, rice
- Optional toppings: rice, sour cream, chips, cilantro, avocado
Instructions
- Dice the tomatoes, celery, and peppers. Add the corn black beans salsa tomatoes and salsa. Pour in chicken broth and seasonings and stir. Set the crockpot to 4-5 hours on high or 6-8 hours on low (depending on frozen or raw chicken). After the chicken is cooked, pull it out and shred it or cut into smaller pieces. Put it back in the crock pot to soak into the rest of the soup.
- Enjoy!