Crockpot Chicken Tortilla Soup With Black Beans & Corn (Slow Cooker)
This delicious and comforting Crockpot Chicken Tortilla Soup recipe is packed with vibrant flavors and wholesome ingredients. The slow cooking process allows all the seasonings to meld together, creating a rich and flavorful broth that perfectly complements the tender shredded chicken and hearty vegetables. Each spoonful offers a delightful balance of spiciness, smokiness, and freshness, making it a satisfying meal for any occasion. Top it with creamy avocado, crunchy tortilla chips, and a dollop of sour cream for a truly comforting and satisfying dish the whole family will love.
— Constant Cookbook
Ingredients
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 jalapeno pepper, seeds removed, minced
- 1 tsp ground cumin
- 1 chipotle pepper, seeds removed, minced (sold in cans, in adobo sauce)
- 2/3 cup brown rice
- 3 boneless, skinless chicken breasts
- 1 (15 oz.) can petite diced tomatoes
- 5 cups low-salt chicken broth
- 1 (15 oz.) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1/4 cup finely chopped cilantro
- 3 tbsp fresh lime juice
- Salt and pepper, to taste
- Chopped avocado (if desired)
- Tortilla chips (if desired)
- Sour cream (if desired)
Instructions
- Place chopped onion, garlic, red bell pepper, jalapeno pepper, ground cumin and chipotle pepper into the bottom of a crockpot.
- Cover this mixture with brown rice and boneless, skinless chicken breasts.
- Pour diced tomatoes, with juices, and chicken broth over the chicken breasts.
- Turn the crockpot to Low and cook until the chicken is cooked through, about 8 hours.
- Remove the chicken breasts from the crockpot and, using two forks, shred the chicken. Return the chicken to the crockpot, along with the black beans and frozen corn.
- Cook on Low for an additional 30 to 60 minutes. Stir in chopped cilantro and fresh lime juice. Season with salt and pepper.
- Serve with chopped avocado, tortilla chips and sour cream, if desired.
Yield
Serves 6 to 8
Nutrition
- Serving Size: 1 Serving (1/6 of Recipe)
- Calories: 217 kcal
- Carbohydrate Content: 28 g
- Protein Content: 19 g
- Fat Content: 4 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 36 mg
- Sodium Content: 181 mg
- Fiber Content: 2 g
- Sugar Content: 3 g
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