Crockpot Tortilla Soup
Jamison Bryant
Ingredients
- 2 or 3 boneless chicken breasts
- 1 (1-oz) package taco seasoning
- 1 (10.5-oz) can unsalted cream of chicken soup
- 1 (15-oz) can navy beans, rinsed and drained
- 1 (15-oz) can black beans, rinsed and drained
- 1 (10-oz) can Rotel diced tomatoes & green chilies, undrained
- 1 (11-oz) can Mexicorn, drained
- 1 (14.5-oz) can chicken broth
Instructions
- Gather all the ingredients including the chicken breasts, taco seasoning, cream of chicken soup, beans, Rotel tomatoes, Mexicorn, and chicken broth.
- Place the chicken breasts in the slow cooker. Add the taco seasoning, cream of chicken soup, rinsed and drained navy beans and black beans, undrained Rotel diced tomatoes with green chilies, drained Mexicorn, and chicken broth. Stir gently to combine the ingredients evenly.
- Set the slow cooker to LOW and cook for 6 to 8 hours. You may cook it longer if necessary until the chicken is fully cooked and tender.
- Once the soup is cooked, carefully remove the chicken breasts from the slow cooker. Chop the chicken into bite-sized pieces and return it to the slow cooker.
- Stir the chopped chicken back into the soup and serve hot. Enjoy with your favorite tortilla chips or toppings.
- Freezer Meal Option: For meal prepping, place all the ingredients into a ziplock freezer bag and freeze. When ready to cook, pour the contents into a slow cooker and cook on LOW for 8 to 10 hours. Remove, chop the chicken, then stir it back into the soup before serving.
Notes
- This recipe is best prepared in a slow cooker to allow flavors to meld and chicken to become tender.
- Use unsalted cream of chicken soup and low-sodium broth if you want to control sodium content.
- Serve with shredded cheese, sour cream, avocado, or tortilla chips for added texture and flavor.
- Leftovers can be refrigerated for 3-4 days or frozen for longer storage.
- Adjust the spice level by choosing mild or hot Rotel tomatoes or adding extra chili powder if desired.