Chicken Corn Tortilla Soup (Printable Version)
Hearty chicken soup with corn, black beans, salsa, and tortilla strips for easy, savory comfort.
# What You’ll Need:
→ Soup Base
01 - 1 pound boneless, skinless chicken breasts
02 - 2 cups frozen corn kernels
03 - 1 can (15 ounces) black beans, drained and rinsed
04 - 2 cups salsa (medium or mild, as preferred)
05 - 4 cups low-sodium chicken broth
→ Toppings
06 - 6 corn tortillas, cut into strips
07 - 1/2 cup shredded cheddar cheese
08 - 1/4 cup chopped fresh cilantro
09 - 1 avocado, sliced
10 - 1 lime, cut into wedges
# Step-by-Step Guide:
01 - Cut corn tortillas into thin strips and set aside. Rinse and drain black beans. If using frozen corn, measure and set aside.
02 - Place chicken breasts, corn, black beans, salsa, and chicken broth in the slow cooker.
03 - Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and tender.
04 - Carefully remove chicken breasts from the slow cooker, shred with two forks, and return to the pot. Stir to combine.
05 - Preheat oven to 400°F (204°C). Arrange tortilla strips on a baking sheet, spray lightly with cooking oil, and bake 8-10 minutes until crisp and lightly browned.
06 - Ladle hot soup into bowls and garnish with crispy tortilla strips, shredded cheddar, cilantro, avocado slices, and a squeeze of lime.
# Additional Tips::
01 -
- Uses one pot for easy cleanup each step is simple to follow
- Customizable for what you have in the pantry
- Delivers big Tex-Mex flavor with little effort
- Family friendly and filling
02 -
- Gluten free if you use certified corn tortillas
- Freezes like a dream for instant lunches
- Full of filling fiber and protein
03 -
- I learned to always taste salsa before adding it—some are much saltier or spicier than others
- Toasting the tortilla strips quickly in a dry pan can keep them crisp longer on top For extra zest stir in a few tablespoons of lime juice before serving