Chicken Tortilla Soup
A comforting and flavorful Chicken Tortilla Soup that’s quick to prepare, packed with protein, and perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Total Time: 490 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 lb chicken breast
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla strips
- Avocado, diced
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Combine the chicken breast, black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper in your crockpot, Instant Pot, or a large pot on the stove.
- Cook in the crockpot on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
- Cook in the Instant Pot on high pressure for 15 minutes and then use natural release.
- Shred the chicken in the pot using two forks, then stir to combine the shredded chicken with the soup.
- Serve the soup into bowls and garnish with tortilla strips, diced avocado, chopped cilantro, and a squeeze of lime juice.
Notes
For a vegetarian option, replace chicken with a mix of mushrooms and bell peppers. Adjust the spice level by adding more chili powder or jalapeños.