I love making chicken tortilla soup on chilly nights. There’s something about slightly spicy broth, tender chicken, corn, black beans, juicy tomatoes, and addictively good tortilla strips.
You can cook this recipe in a crockpot or on your stove top. This recipe is so easy, it took me all 30 minutes on the stove top. So many ingredients get tossed into the pot all at once and before you know it this hearty, comforting soup is ready. To save time, you can use store bought rotisserie chicken, canned chicken or leftover chicken that you have on hand.
- 4-6 cups chicken broth
- 3-4 cups cooked chopped or shredded chicken OR 2 lbs. uncooked boneless, skinless chicken breasts or thighs
- 1 cup corn (I used frozen)
- 15 ounce can diced tomatoes, undrained
- 15 ounce can black beans, drained and rinsed
- 1 cup diced onion
- 2 celery ribs – chopped
- 2 carrots – diced
- 4 garlic cloves diced
- 1 teaspoonp paprika
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt (to taste)
- 2 teaspoon cumin
- 1 tbsp chili powder (or more to taste)
Slow Cooker: Combine all ingredients and cook on low for 3-4 hours. NOTE: If using raw chicken, increase the cooking time to 4-6 hours. At the end of cooking, shred chicken.
Stove Top: Combine all ingredients and bring to boil. Cover and let simmer until everything is cooked to your liking.
Garnish with: shredded cheese, sliced green onions, lime, cilantro, avocado, sour cream, greek yogurt or crushed tortilla chips
