Easy Mexican Chicken Tortilla Soup Crock-Pot 5-Ingredient Recipe
This easy 5-ingredient crock-pot recipe makes a delicious filling chicken tortilla soup to feed your whole family. This is a true slow cooker recipe meaning that there is no pre-cooking required - just dump the ingredients into a crock-pot and come back to a delicious meal!
Servings: 8 servings
Ingredients
- 2 lbs boneless skinless chicken breast
- 1 package 32 oz chicken broth
- 1 can 15 oz black beans, drained and rinsed
- 1 bag 14 oz frozen corn
- 2 jars 15 oz each medium salsa (or use spicy salsa if you like it hot)
Optional Toppings:
- 2 avocados
- 8 corn tortillas
- 8 tbsp sour cream
- 4 oz shredded cheese
Instructions
- Put chicken breasts, chicken broth, black beans, frozen corn and salsa in a slow cooker. Cook for 4 hours on High or 8 hours on Low.
- Before serving the soup, remove the chicken breasts from the slow cooker and shred them in a food processor using a top round slicing disk. Alternatively, you can shred them by hand by using two forks, or chop into pieces with a knife. Put the shredded chicken back into the soup and stir.
- Laddle the soup into bowls and top with optional toppings.
To make tortilla strips
- Preheat oven to 400F.
- Cut the corn tortillas into strips and put on a baking sheet.
- Bake for 15 minutes, or until crunchy.