Description
A warm and comforting creamy chicken tortilla soup, perfect for any occasion.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 cup heavy cream
- Green onions, chopped (for topping)
- Cilantro (for topping)
- Sour cream (for topping)
- Tortilla chips (for serving)
Instructions
- In your slow cooker, toss in the chicken breasts, diced tomatoes, black beans, corn, onion, garlic, chicken broth, and taco seasoning.
- Stir well to combine all the ingredients and cover with the lid.
- Let the soup simmer on low for 6-8 hours or on high for about 4 hours.
- When you’re about 30 minutes from serving, shred the chicken inside the cooker and mix in the heavy cream for a rich, creamy texture.
- Stir everything together and let it heat through.
- Serve hot, topped with chopped green onions, fresh cilantro, a dollop of sour cream, and a side of crunchy tortilla chips.
Notes
Feel free to customize with additional toppings and vegetables like avocado or zucchini.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg