Description
This comforting slow-cooker chicken tortilla soup features tender shredded chicken, hearty black beans, and sweet corn in a velvety, flavorful broth. It is an easy, protein-rich meal perfect for busy weeknights, delivering restaurant-quality warmth that the whole family will love. Top with your favorite garnishes for the ultimate cozy dining experience.
Ingredients
1 lb boneless skinless chicken breasts
1 white onion, finely diced
15 oz black beans, drained and rinsed
2 cups frozen corn
14 oz diced tomatoes with green chiles
4 oz diced green chiles
1 oz taco seasoning
1/2 tsp garlic powder
3 cups low-sodium chicken broth
3/4 cup sour cream
2 cups shredded sharp cheddar cheese
Instructions
Place the chicken, onion, black beans, corn, tomatoes, green chiles, taco seasoning, garlic powder, and chicken broth into the slow cooker.
Cover and cook on low for 8 hours or on high for 4 hours.
Once cooked, remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the slow cooker and stir in the sour cream until fully incorporated.
Serve hot, garnished with shredded cheddar cheese and your choice of toppings like cilantro or avocado.
Notes
You can substitute chicken breasts with chicken thighs for a moister texture. Ensure your taco seasoning is gluten-free if needed. Leftovers store well in the refrigerator for up to 3 days or can be frozen for later use.
- Prep Time: 10
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-American