Chicken Tortilla Soup (Printable Version)
Delicious blend of chicken, corn, beans, and cheese in a creamy, flavorful tortilla-inspired broth.
# What You'll Need:
→ Protein
01 -
2 boneless, skinless chicken breasts
→ Seasoning
02 -
1/4 cup taco seasoning or one taco seasoning packet
→ Vegetables and Legumes
03 -
4 ounces canned diced green chiles, mild or hot
04 -
15.5 ounces canned black beans, drained and rinsed
05 -
14.5 ounces canned diced tomatoes, including juices
06 -
15.25 ounces canned whole kernel corn, drained
→ Liquids
07 -
4 cups chicken broth
08 -
1 cup heavy cream
→ Dairy
09 -
2 cups grated Mexican cheese blend
→ Garnishes
10 -
Tortilla chips or 6 corn tortillas cut into strips, baked or air fried crisp
11 -
1 bunch fresh cilantro for garnish
# Step-by-Step Guide:
01 -
Place frozen or thawed chicken breasts at the bottom of the slow cooker.
02 -
Evenly sprinkle taco seasoning over the chicken breasts.
03 -
Layer diced green chiles, black beans, diced tomatoes with juices, and drained corn over the chicken.
04 -
Slowly pour chicken broth into the slow cooker.
05 -
Cook on HIGH for 3 to 4 hours until chicken is fully cooked and tender.
06 -
Remove chicken breasts and shred with two forks, then return shredded meat to the slow cooker.
07 -
Add grated Mexican cheese and heavy cream to the soup; stir to combine.
08 -
Cook for an additional 30 to 60 minutes, stirring occasionally, until cheese is melted and soup thickens slightly.
09 -
Either add tortilla chips directly to the soup for the last 30 to 60 minutes of cooking or crisp corn tortilla strips by spraying with non-stick cooking spray and baking at 400°F for approximately 5 minutes, shaking basket halfway through.
10 -
Ladle soup into bowls and garnish with fresh chopped cilantro and tortilla strips or chips; optional avocado for serving.
# Additional Notes:
01 -
For best flavor, crisp corn tortilla strips in an air fryer or oven before adding as a garnish to preserve texture.