Description

This cozy, flavor-packed chicken tortilla soup is made effortlessly in a crock-pot with tender shredded chicken, sweet corn, juicy tomatoes, and spices, topped with crispy tortilla strips, creamy avocado, and fresh cilantro.

Ingredients

1 lb (450 g) boneless, skinless chicken breast or thighs

4 cups chicken broth

1 can (14 oz) diced tomatoes

1 cup frozen corn

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

Tortilla strips, for topping

Avocado, sliced, for topping

Fresh cilantro, chopped, for topping

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Instructions

Add chicken, broth, tomatoes, corn, onion, garlic, chili powder, cumin, salt, and pepper to the crock‑pot.
Cover and cook on low for 6–7 hours or high for 3–4 hours.
Remove the chicken and shred it with two forks, then return it to the soup.
Serve warm, topped with tortilla strips, avocado slices, and fresh cilantro.

Notes

Add a can of black beans for extra protein and fiber.
Use diced tomatoes with green chiles or add a chopped jalapeño for extra heat.
Stir in ½ cup heavy cream or coconut cream at the end for a creamy version.
Substitute beans and vegetable broth to make it vegetarian.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Category: Soup
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 4g
Sodium: 650mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 28g
Cholesterol: 65mg