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Crockpot Chicken Tortilla Soup

  • Author: Julie
  • Yield: 8 1x

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Ingredients

  • 5 boneless skinless chicken breasts (frozen is okay)
  • 6 cups chicken broth
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 cups corn (I used Trader Joe’s frozen Fire Roasted)
  • 2 (15 ounce) can diced tomatoes and green chiles (mild)
  • 1 can condensed tomato soup
  • 1 packet chicken taco seasoning
  • 1/4 cup masa (corn flour) mixed with 1 cup warm water
  • salt and pepper to taste
  • Optional Toppings: Sour cream, fresh cilantro, diced avocado, cheese, tortilla chips.

Instructions

  1. 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.
  2. When you are almost ready to serve (1 hour or so before), remove the chicken and shred. Add it back to the soup.
  3. 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.


Nutrition

  • Serving Size: 1 Serving
  • Calories: 339
  • Sugar: 6.3g
  • Sodium: 1667mg
  • Fat: 4.4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2.3g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 8.6g
  • Protein: 34g
  • Cholesterol: 67mg