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Easy Crockpot Chicken Tortilla Soup Recipe with Black Beans and Corn for Cozy Dinners

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A warm and comforting slow cooker soup featuring tender shredded chicken, black beans, corn, and smoky spices, perfect for cozy dinners with minimal prep.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained (or fresh/frozen)
  • 1 can (14.5 oz) diced tomatoes, fire-roasted optional
  • 4 cups low sodium chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 fresh lime
  • A handful fresh cilantro, chopped (optional)
  • 1 cup tortilla strips or crushed tortilla chips (about 30 grams) for topping

Instructions

  1. Dice the onion finely and mince the garlic. Drain and rinse the black beans and corn if using canned. Set aside.
  2. Add the diced onion and garlic to the bottom of the crockpot. Place the chicken breasts or thighs on top.
  3. Pour the drained black beans, corn, and diced tomatoes evenly over the chicken.
  4. Sprinkle cumin, smoked paprika, chili powder, salt, and pepper across the ingredients.
  5. Pour the chicken broth over everything. Do not stir at this point to allow the chicken to cook evenly and shred easily later.
  6. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender.
  7. Use two forks or tongs to shred the chicken directly in the crockpot. Stir gently to combine all ingredients.
  8. Squeeze fresh lime juice over the soup and stir in chopped cilantro if using. Taste and adjust seasoning with more salt or pepper if needed.
  9. Ladle soup into bowls and garnish with crunchy tortilla strips. Optional toppings include sour cream, avocado slices, or shredded cheese.

Notes

Rinse canned beans and corn to reduce sodium. Shred chicken directly in the crockpot for easy mixing. Add fresh lime juice at the end to brighten flavors. Add tortilla strips just before serving to keep them crunchy. For thicker soup, remove lid during last 30 minutes of cooking to evaporate liquid. Adjust salt at the end to avoid over-salting.

Nutrition

Keywords: crockpot chicken tortilla soup, slow cooker soup, black beans, corn, easy dinner, cozy soup, shredded chicken soup

Find it online: https://emmaoven.com/easy-crockpot-chicken-tortilla-soup-recipe-with-black-beans-and-corn-for-cozy-dinners/