This Crockpot Chicken Tortilla Soup is an easy dinner full of all your favorite Mexican flavors. Moist chicken, black beans, fire-roasted tomatoes, garlic, and seasonings all cook together to make an easy one-pot meal.
1cupfresh cilantro,chopped + additional for garnish
Garnishes
1cupjalapeno Monterey Jack cheese,shredded (plain Monterey, cheddar or Mexican blend cheese can also be used)
1avocado,pitted & sliced
sour cream
onion,chopped
Tortilla chips,crumbled
Instructions
Season chicken breasts with poultry seasoning, cumin, salt and pepper.
Place the chicken and everything up to and including the chicken broth into the crockpot. Make sure all the ingredients are completely covered by the broth.
Cover and cook on high for 4-½ hours or on low for 8 hours.
Remove chicken and shred then return to crockpot.
Stir in 2 limes, juiced, and 1 cup cilantro.
Serve in individual bowls topped with shredded cheese, cilantro, chopped onion, avocado, sour cream, crushed tortilla chips and wedge of lime.
Notes
STORE/REHEAT/FREEZEStore: This soup will last up to 5 days when stored in an airtight container in the fridge.Reheat:
If frozen, thaw the soup in the refrigerator overnight.
Reheat the soup on the stovetop in a saucepan over medium heat.
Freeze: This soup will last 3 months in the freezer.