Crockpot Chicken Tortilla Soup

This crockpot chicken tortilla soup recipe is a crowd-pleaser. Often requested weekly in my home, it's the perfect blend of warmth and heartiness that will fill hungry bellies on cold winter days.

Prep Time 15 minutes

Cook Time 4 hours

Author Leigh at The Little by Little Home

Ingredients

1 lb uncooked boneless skinless chicken breast
32 oz chicken broth
1 1/2 Tbsp taco seasoning
10 oz can Rotel tomato {any flavor}
43.5 oz can diced tomato
31 oz can black beans, rinsed and drained
2 cups frozen corn
sour cream
shredded cheddar cheese
avocado
yellow corn chips

Instructions

Place uncooked boneless skinless chick breast on the bottom of a crockpot.
Top with chicken broth, taco seasoning, Rotel and regular tomatoes, black beans, and corn. Stir to mix.
Cook on high for 4 hours.
Using tongs or a fork, remove cooked chicken breasts to a large plate or bowl. Shred and stir back into the crockpot.
Serve, topped with sour cream, shredded cheese, and avocado with a side of corn chips.