Ingredients
Main Ingredients
- 1 ½ pounds chicken breasts
- 1 (16-ounce) jar salsa (mild or medium)
- 5 cups chicken broth
- 3 tablespoons homemade taco seasoning
- ½ teaspoon salt (to taste)
- 1 (15.5-ounce) can black beans (rinsed and drained)
- 1 (15.5-ounce) can corn (drained)
- 3 tablespoons lime juice (or lemon juice)
Optional Garnishes
- Tortilla chips
- Cilantro
- Green onions
- Avocado
Instructions
- Add chicken: Place the chicken breasts at the bottom of the slow cooker, laying them flat to ensure even cooking.
- Add liquid: Pour the salsa and chicken broth over the chicken, making sure to lift the chicken slightly so some liquid flows underneath for flavor infusion.
- Cook the soup: Add the rinsed black beans, drained corn, homemade taco seasoning, salt, and lime juice to the crock-pot. Stir the mixture well to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 4-6 hours until the chicken is thoroughly cooked and tender.
- Shred chicken: In the last 30 minutes of cooking, use forks to shred the chicken breasts inside the slow cooker. Stir the shredded chicken back into the soup and let it continue cooking for the final 30 minutes to blend flavors.
- Serve the soup: Ladle the chicken tortilla soup into bowls. Garnish with tortilla chips, sour cream, fresh cilantro, green onions, and avocado as desired. Serve warm and enjoy your comforting meal!
Notes
- Use mild or medium salsa depending on your preferred spice level.
- Homemade taco seasoning can be made with chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, and black pepper.
- If you prefer a thicker soup, you can remove the lid during the last 30 minutes of cooking to reduce liquid.
- Tortilla chips add a nice crunchy texture but can be omitted for a gluten-free option if gluten-free chips are used.
- Adjust salt according to taste, as salsa and broth may already contain sodium.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Halal
