Description
This chicken tortilla soup is the perfect balance of flavor, spice, and comfort. Tender chicken simmers with beans, corn, tomatoes, and aromatic spices, then gets topped with crunchy tortilla strips, creamy avocado, and fresh cilantro. It’s easy, family-friendly, and perfect for busy days when you want a delicious home-cooked meal without spending hours in the kitchen.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels (fresh or canned)
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- Tortilla strips, for topping
- 1 avocado, diced
- ½ cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Dice onions and mince garlic; sauté briefly if desired.
- Place chicken in the crock pot and layer onions, garlic, tomatoes, corn, and beans on top.
- Sprinkle in spices and stir gently. Pour in chicken broth.
- Cook on low 4–6 hours or high 2–3 hours.
- Remove chicken, shred, and return to pot. Taste and adjust seasoning.
- Serve with tortilla strips, avocado, cheese, cilantro, and lime wedges.
Notes
- For extra smoky flavor, add roasted poblano or chipotle in adobo.
- Add toppings just before serving to keep them fresh and crunchy.
- Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours (low)
- Category: Soup
- Method: Crock Pot / Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 6–8
- Calories: 310
- Sugar: 5g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 65mg