Ingredients
Equipment
Method
- Place the whole chicken breasts or thighs in the bottom of your slow cooker (a 6-quart slow cooker is ideal).2 pounds boneless, skinless chicken breasts or thighs
- Scatter the chopped onion and bell peppers over the chicken. Then, evenly distribute the rinsed and drained black beans.1 large onion, 2 bell peppers, 2 (15 ounce) cans black beans
- Pour in the two cans of diced tomatoes (undrained), the can of Rotel tomatoes with green chilies (undrained), and the chicken broth.2 (15 ounce) cans diced tomatoes, 1 (10 ounce) can Rotel tomatoes with green chilies, 4 cups chicken broth
- Sprinkle the taco seasoning, cumin, chili powder, and cayenne pepper (if using) over the ingredients in the slow cooker.1 packet (1 ounce) taco seasoning, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper
- Season generously with salt and freshly ground black pepper.to taste salt and freshly ground black pepper
- Cover the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours, or until the chicken is cooked through and easily shreds.
- Once cooked, carefully remove the chicken from the slow cooker. Place it on a cutting board and use two forks to shred it.2 pounds boneless, skinless chicken breasts or thighs
- Return the shredded chicken to the slow cooker. Stir well to combine.2 pounds boneless, skinless chicken breasts or thighs
- Ladle the hot Crockpot Chicken Tortilla Soup into bowls. Serve immediately with your favorite toppings, such as shredded cheddar cheese, a dollop of sour cream or Greek yogurt, diced avocado, fresh cilantro, and a sprinkle of crushed tortilla chips. Don't forget a squeeze of fresh lime juice to brighten all the flavors!shredded cheddar cheese, sour cream or Greek yogurt, diced avocado, chopped cilantro, crushed tortilla chips, lime wedges
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months.
Reheat on the stovetop over medium-low heat or in the microwave.
