Crockpot Chicken Tortilla Soup
Try this Crockpot Chicken Tortilla Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
slow cooker
- 6 cups chicken broth
- salt and pepper to taste
- 2 (15 ounce) cans black beans rinsed and drained
- 1 can condensed tomato soup
- 5 boneless skinless chicken breasts (frozen is okay)
- 2 cups corn (i used trader joe's frozen fire roasted)
- 2 (15 ounce) can diced tomatoes and green chiles (mild)
- 1 packet chicken taco seasoning
- 1/4 cup masa (corn flour) mixed with 1 cup warm water
- optional toppings: sour cream fresh cilantro, diced avocado, cheese, tortilla chips.
- Carbohydrate 5.0790375 g
- Cholesterol 690 mg
- Fat 138.7641 g
- Fiber 0.454500018060207 g
- Protein 171.7297875 g
- Saturated Fat 39.71070625 g
- Serving Size 1 1 Serving (958g)
- Sodium 861.901321614583 mg
- Sugar 4.62453748193979 g
- Trans Fat 11.79001375 g
- Calories 2001 calories
Into the crockpot goes the chicken, broth, black beans, corn, tomatoes, tomato soup, and taco seasoning. Give it a little stir, and then cover and cook on low for 8 hours.When you are almost ready to serve (1 hour or so before), remove the chicken and shred. Add it back to the soup.Whisk the masa into the warm water until you have a smooth slurry, and then whisk it into the soup in the crockpot. Continue to cook on low until you are ready to serve.
