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Easy Hearty Crockpot Chicken Tortilla Soup Recipe with Black Beans

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A warm, comforting, and flavorful slow cooker chicken tortilla soup with black beans, perfect for busy evenings and casual gatherings. This easy recipe combines tender chicken, black beans, and spices for a hearty meal.

Ingredients

Scale
  • 2 large skinless, boneless chicken breasts (about 1 pound)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, fire-roasted
  • 4 cups chicken broth
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup corn kernels (frozen or fresh)
  • 1 can (4 oz) chopped green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Juice of 1 fresh lime
  • A handful fresh cilantro, chopped (optional)
  • About 1 cup corn tortilla strips, toasted or store-bought crispy (for topping)
  • Optional toppings: sour cream, shredded cheese, avocado slices, sliced jalapeños

Instructions

  1. Chop the onion finely and mince the garlic cloves. Drain and rinse the black beans and corn if using canned. Slice corn tortillas into thin strips if making homemade tortilla strips.
  2. Place the chicken breasts at the bottom of the slow cooker. Pour in the black beans, diced tomatoes (with juices), corn, and green chilies. Add the chopped onion and garlic on top.
  3. Sprinkle the cumin, chili powder, oregano, salt, and pepper over the ingredients. Pour in the chicken broth (about 4 cups). Ensure the chicken is mostly submerged.
  4. Cover and set the slow cooker to low for 6 hours or high for about 3 hours until the chicken is tender.
  5. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot and stir well.
  6. Squeeze the juice of one lime into the soup and stir in chopped cilantro for a fresh finish.
  7. If making your own tortilla strips, heat a skillet over medium-high heat, add a drizzle of oil, and toast the strips until crispy and golden brown.
  8. Ladle the soup into bowls and top with crispy tortilla strips. Add optional toppings like sour cream, shredded cheese, avocado, or jalapeños as desired.

Notes

Brown chicken breasts before slow cooking for deeper flavor (optional). Season lightly at first and adjust salt at the end. Use fresh lime juice for best flavor. Toast tortilla strips carefully to avoid burning. For thicker soup, stir in a tablespoon of cornmeal or masa harina and cook 10 more minutes. Can be made on stovetop by simmering for 45-60 minutes.

Nutrition

Keywords: chicken tortilla soup, crockpot soup, slow cooker recipe, black beans, easy dinner, hearty soup, Mexican soup, weeknight meal

Find it online: https://twirltaste.com/easy-hearty-crockpot-chicken-tortilla-soup-recipe-with-black-beans/