Crock Pot Chicken & Corn Soup
Loaded with fresh summer corn and flavor in every bite, this flavorful Crock Pot Chicken & Corn Soup is super easy, hearty, and delicious!
Ingredients
For the Chicken Tortilla Soup:
- 2 lbs boneless, skinless chicken breasts, cut into 2-inch strips
- 15 oz crushed tomatoes
- 15 oz black beans, drained
- 15 oz red enchilada sauce, not green
- 12 oz green chiles
- 1 small onion diced
- 3 cloves garlic, pressed
- 2 15 oz corn, drained (or 4 cups of fresh corn, cut off the cob)
- 32 oz chicken broth
- 2 tsps cumin
- 2 tsps chili powder
- 1 tsp salt
- 1 lime
- 2 cups Mexican blend cheese, shredded
Toppings:
- Crushed tortilla chips
- Sour Cream
- Salsa
- Avocado slices, about 2-3 per serving
- Fresh cilantro, finely chopped (for sprinkling)
- Cherry tomatoes cut in half, add a few to each serving on top
Instructions
To make the Chicken Tortilla Soup
- Spray the bottom of slow cooker with non-stick spray and place the trimmed chicken pieces in the bottom.
- Top with the crushed tomatoes, black beans, enchilada sauce, green chiles, chopped onion, garlic, and corn.
- Next, add the chicken broth, cumin, chili powder, and salt. Stir well.
- Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Thirty minutes before serving, remove the chicken from the soup, and shred with two forks. Add it back into the soup. Add the cheese and allow to melt. Gently stir. Squeeze a lime on top and let the soup rest for 20 minutes before serving, on warm setting.
SERVE:
- Ladle soup into bowls and top with crushed tortilla strips and desired garnishes (sour cream, salsa, avocado, cilantro, tomatoes).
Nutrition Facts
Calories: 332kcal, Carbohydrates: 23g, Protein: 29g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 69mg, Sodium: 1348mg, Potassium: 679mg, Fiber: 7g, Sugar: 7g, Vitamin A: 639IU, Vitamin C: 12mg, Calcium: 306mg, Iron: 4mg