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Spicy Crockpot Black Bean Chicken Tortilla Soup

A hearty and flavorful soup that combines tender chicken, black beans, corn, and spices, garnished with avocado and tortilla strips, perfect for cozy nights or gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 7 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken breasts Choose free-range or organic for best flavor.
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained Fresh corn can be used for a sweeter taste.
  • 1 can diced tomatoes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1-2 jalapeños, diced Adjust to taste.
  • 4 cups chicken broth Can substitute with vegetable broth.
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper Seasoning should be adjusted throughout cooking.
  • Tortilla strips for garnish
  • Avocado, lime, and cilantro for serving

Method
 

Preparation
  1. Start by dicing the onion and mincing the garlic. Rinse and drain the black beans and corn. If using fresh jalapeños, wash and dice them to your preferred spice level.
Cooking
  1. In your crockpot, place the boneless skinless chicken breasts first. Then, add the black beans, corn, diced tomatoes, onion, garlic, and jalapeños.
  2. Pour in the chicken broth over the ingredients in the crockpot. Add chili powder, cumin, and season with salt and pepper.
  3. Gently stir everything together to ensure even distribution of the ingredients and seasonings. Make sure the chicken is mostly submerged in the broth.
  4. Cover the crockpot and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chicken should be fully cooked and tender.
  5. Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup.
  6. Serve hot, garnished with tortilla strips, avocado, lime, and cilantro.

Notes

This soup is customizable; options include swapping chicken breasts for thighs, using vegetarian substitutes, and adding different beans or veggies. Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze for up to 3 months.