Description
Crock pot chicken tortilla soup with rotisserie chicken is a vibrant, nourishing, and easy recipe that's perfect for busy weeknights. Packed with whole food ingredients, this comforting dish delivers robust flavors in every spoonful.
Ingredients
3–4 cups Rotisserie Chicken, shredded
6 cups Chicken Broth
1 (28-ounce) can Canned Diced Tomatoes, undrained
1 (15-ounce) can Canned Black Beans, rinsed and drained
1 (15-ounce) can Canned Corn, drained
1 (4-ounce) can Green Chiles, diced
1 medium Onion, chopped
3 cloves Garlic, minced
2 tablespoons Chili Powder
1 tablespoon Cumi
1 teaspoon Smoked Paprika
1 teaspoon Dried Oregano
2 tablespoons Lime Juice, fresh
1/4 cup Fresh Cilantro, chopped
Salt and Black Pepper, to taste
Instructions
- Prepare the Chicken: Shred your cooked rotisserie chicken, removing skin and bones
- Combine Ingredients in Crock Pot: In the slow cooker, add chicken broth, canned tomatoes, black beans, corn, green chiles, onion, and garlic
- Add the Spices: Sprinkle in chili powder, cumin, smoked paprika, and oregano. Season with salt and pepper. Stir everything to combine
- Slow Cook to Perfection: Cover and cook on low for 4-6 hours or high for 2-3 hours
- Add Chicken and Finish: In the last 30 minutes, stir in the shredded chicke
- Brighten with Lime and Cilantro: Stir in lime juice just before serving
- Garnish and Serve: Serve hot, garnished with cilantro and your favorite toppings
Notes
For added flavor, sauté onion and garlic before combining in the crock pot.
Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 30g
- Cholesterol: null