Crockpot Chicken Tortilla Soup
This crockpot chicken tortilla soup is a breeze to put together and is a healthy and popular option for the whole family.
Servings: 6 Servings
Calories: 217kcal
Ingredients
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- ½ jalapeno pepper seeds removed, minced
- 1 teaspoon ground cumin
- 1 chipotle pepper seeds removed, minced (sold in cans, in adobo sauce)
- ⅔ cup brown rice
- 3 boneless skinless chicken breasts
- 1 15 ounce can petite diced tomatoes
- 5 cups low-salt chicken broth
- 1 15 ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels
- ¼ cup finely chopped cilantro
- 3 tablespoons fresh lime juice
- salt and pepper to taste
- chopped avocado if desired
- tortilla chips if desired
- sour cream if desired
Instructions
- Place chopped onion, garlic, red bell pepper, jalapeno pepper, ground cumin and chipotle pepper into the bottom of a crockpot.
- Cover this mixture with brown rice and boneless, skinless chicken breasts.
- Pour diced tomatoes, with juices, and chicken broth over the chicken breasts.
- Turn the crockpot to Low and cook until the chicken is cooked through, about 8 hours.
- Remove the chicken breasts from the crockpot and, using two forks, shred the chicken. Return the chicken to the crockpot, along with the black beans and frozen corn.
- Cook on Low for an additional 30 to 60 minutes. Stir in chopped cilantro and fresh lime juice. Season with salt and pepper.
- Serve with chopped avocado, tortilla chips and sour cream, if desired.
Nutrition
Serving: 1Serving (⅙ of Recipe) | Calories: 217kcal | Carbohydrates: 28g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 181mg | Potassium: 562mg | Fiber: 2g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 32.1mg | Calcium: 28mg | Iron: 1.5mg
