Imagine coming home to a kitchen filled with the most incredible aroma of Mexican-inspired goodness, where tender chicken, hearty beans, and vibrant spices mingle in a soul-warming soup that practically cooks itself. This Clean Chicken Tortilla Soup is not just a meal - it's a game-changing, minimal-effort dinner solution that will have your entire family begging for seconds. With just 10 minutes of prep and your trusty crock pot doing all the hard work, you'll create a restaurant-quality meal that's both nutritious and incredibly delicious!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon cumin
- Salt and pepper to taste
- Tortilla strips for serving
Instructions
- Start by preparing all your ingredients. Chop the onion and mince the garlic. Drain and rinse the black beans, and if using fresh corn, cut the kernels off the cob.
- In the bottom of your crock pot, place the boneless, skinless chicken breasts. This will be the base of your soup.
- Next, add the chopped onion and minced garlic over the chicken. The onion will add flavor as it cooks, while the garlic will infuse the broth.
- Pour in the can of diced tomatoes, including their juice. This will provide a rich tomato flavor to your soup.
- Add the drained and rinsed black beans and corn kernels to the crock pot. These ingredients will add protein and sweetness to the soup.
- Pour in the 4 cups of chicken broth, ensuring all ingredients are submerged. This will be the liquid base of your soup.
- Sprinkle in the tablespoon of cumin, along with salt and pepper to taste. The cumin will add a warm, earthy flavor that is characteristic of Mexican cuisine.
- Stir all the ingredients gently to combine them, making sure the chicken is well-covered by the broth and other ingredients.
- Cover the crock pot with its lid and set it to cook on low for 6 hours. This slow cooking will allow the flavors to meld beautifully.
- After 6 hours, check the chicken for doneness. It should be fully cooked and tender. Use two forks to shred the chicken directly in the crock pot.
- Once the chicken is shredded, stir the soup to combine the shredded chicken with the other ingredients. Taste and adjust seasoning with more salt and pepper if needed.
- Serve the soup hot, garnished with tortilla strips for added crunch. You can also add toppings such as avocado, cilantro, or lime wedges if desired.
Tips
- Use fresh, high-quality chicken breasts for the most tender results
- Don't skip the cumin - it's the secret ingredient that gives authentic Mexican flavor
- For extra richness, consider adding a splash of lime juice just before serving
- If you prefer a spicier soup, add a diced jalapeño or a pinch of cayenne pepper
- Make sure to shred the chicken right in the pot to absorb maximum flavor
- Tortilla strips are essential - they add a delightful crunch and texture
- This soup freezes beautifully, so don't hesitate to make a double batch
- For a low-carb version, skip the tortilla strips and use fresh cilantro as a garnish
Nutrition Facts
Calories: 177kcal
Carbohydrates: 16g
Protein: 22g
Fat: 3g
Saturated Fat: g
Cholesterol: 46mg
