Fall is here ……and its time for some yummy & warm soup! Try out this super-easy and delicous recipe for Crockpot Chicken Tortilla Soup! It is the perfect recipe for a warm and hearty soup!
This recipe will easily yield 8-servings….ENJOY!!!!
CROCKPOT CHICKEN TORTILLA SOUP
- 1 1/2 lbs chicken breasts
- 5 cups chicken broth
- 16 oz. jar salsa
- (1) 15 oz can of black beans rinsed & drained
- (1) 15 oz can of whole kernal corn drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- 1/8 teapsoon cayenne pepper
- The juice from (1) lemon or lime
First place the chicken breasts on the bottom of your crockpot.
Pour the salsa and chicken broth into the crockpot and make sure to move around the chicken breasts in the liquid.
In a small bowl, combine cumin, chili powder, paprika, salt, pepper, garlic powder and cayenne pepper. Toss to combine.
Add your seasonings, corn, beans, and lemon/lime juice to the crockpot. Give it a good stir, cover & cook for 6-8 hours on low or 4-6 hours on high.
For the last 30 minutes of cooking, shred the chicken & then continue cooking for the last 30 minutes.
Serve chicken tortilla soup with cilantro, cheese. green onions or any topping you would like!
(This post may contain affiliate links.)