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Crockpot Chicken Tortilla Soup
Rachel Kim

Crockpot Chicken Tortilla Soup

A rotisserie bird, hot broth and pantry staples let tortilla soup happen inside forty minutes without raw-chicken shortcuts. Crushed tortilla chips thicken the broth and stay in the bowl instead of posing beside it. Total time: 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 cups shredded fully cooked rotisserie chicken
  • 4 cups hot low-sodium chicken broth
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 14.5 oz fire-roasted diced tomatoes
  • 1 cup frozen corn thawed
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 3 oz corn tortilla chips coarsely crushed

Method
 

  1. Preheat a 5-quart slow cooker on high for 10 minutes while heating the broth until steaming.
  2. Add the hot broth, beans, tomatoes, corn, cumin and chili powder, cover and cook on high for 10 minutes.
  3. Stir in the fully cooked chicken and half the crushed tortilla chips.
  4. Cover and cook on high for 10 minutes, until the center of the soup reaches 165°F.
  5. Ladle the soup into six bowls and divide the remaining crushed chips over the top.