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Crockpot Chicken Tortilla Soup

Writer: RENEW Coaches
RENEW Coaches
Apr 15
1 min read

Time: 6 hours Servings: 6


Ingredients

  • 16 ounces boneless, skinless chicken breasts

  • 4 cups low-sodium chicken broth

  • 1 cup medium salsa (Newman’s Own)

  • 1 can (15 ounces) low-sodium black beans, drained and rinsed

  • 1 cup frozen corn

  • 1/2 cup white or yellow onion, chopped

  • 6 tsp low-sodium taco seasoning

  • 1 cup reduced-fat Mexican cheese blend, shredded

  • 30 tortilla chips, lightly salted, crumbled

  • 1 lime, cut into 8 wedges


Optional Toppings

  • Sliced avocado

  • Light sour cream or Greek yogurt

  • Fresh cilantro

  • Sliced jalapenos

  • Diced tomatoes



Directions

  1. Place chicken in the bottom of the crockpot.

  2. Add broth, salsa, black beans, corn, onion, and taco seasoning. Stir to combine.

  3. Cook on low for 5-6 hours or on high for 3-4 hours.

  4. Remove the chicken and shred it using two forks before adding it back to the soup.

  5. Top each bowl of soup with 2-3 Tbsp shredded cheese, 5 tortilla chips, and a lime wedge. Add desired toppings. Enjoy.


Notes

  • Storage: Store soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

  • Heat: Add cayenne pepper.

  • Veggies: Add more non-starchy veggies to soup, like bell peppers, tomatoes, etc.

  • Vegan: Replace chicken with one more can of beans, use vegan cheese, and vegetable broth.

  • Nutrition does not include optional toppings.




 
 
 

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