This soup has been a favorite on our dinner menu over the last few months…we just can’t get enough. It has such a rich flavor and incredibly satisfying for every cold night! Need I say…yum!!!
1-2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
3-4 garlic cloves, minced
1/2 teaspoon ground cumin
4 cups chicken broth
1 cup frozen corn kernels
1 large onion, chopped
2 celery stalks, chopped
2 zucchini, diced
1-2 cups black beans, as desired (or 1 -15 oz can)
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa (we use our homemade fermented salsa – yum!)
1 tsp sea salt (add if you are using your own homemade broth, season as desired)
8 ounces corn tortilla chips
1 cup shredded cheese (we use raw cheddar, but you can use monterey or peppered jack)
Sour cream, optional
Directions:
1. Brown chicken breasts in olive oil until fully cooked or you may boil them in a medium pot of boiling water until they are cooked through. Remove from pan, cool, and then shred with two forks.
2. In a large pot, saute onions, zucchini, and celery until soft and browned. Add cumin, garlic cloves, chicken broth, corn, black beans, chili powder, lemon juice, salsa, salt, and shredded chicken. Bring to a boil and then turn the heat down to a simmer and cook for 20-30 minutes.
3. Break up some tortilla chips in the bottom of each bowl and pour the soup over the chips. Top with sour cream and cheese.
Crockpot adaption: In a crockpot, combine all your ingredients, except chips and cheese. It is easiest to leave chicken breasts whole until they are fully cooked, then pull them out and shred them with two forks and place the chicken back into the pot during the last hour. Cook on low for 4-6 hours in your crockpot. Break up some tortilla chips into individual bowls and pour soup over chips. Top with cheese and sour cream as desired.
Yield: 6 servings.
Excellent! I omitted the corn and celery, and threw in about 1 1/2 cups chopped cauliflower instead. I used 1 teaspoon chili powder, as well. Thanks for the great recipe.
Really delicious and tasty soup especially with the tortilla chips…….yum…..
I have been trying to convert some of my favorite recipes to crockpot also. It is so convenient! I work 3 (12 hour) night shifts in a row as a nurse, so it’s perfect to have something cooking while I’m sleeping with minimal effort.
Yes, we love it and just had it tonight. But we always squeeze lime wedges and fresh cilantro to also garnish our soup. The lime and cilantro create such a happy flavor, it is an irresistible combination!
I think you read my mind. I am going to the store in 2 hours and this is on my grocery list.
i made a huge pot of chicken tortilla soup last night on the stove! our recipe is a bit different, but just as yummy. i always think cilantro is the perfect garnish – adds that authentic mexican flavor.
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This looks great! Question, though – you say chicken breasts in the ingredients, but thighs in the directions. I am sure either would work – I’m assuming you used thighs?
Thanks!
My bad! I meant chicken breasts…They certainly work alot better than thighs.
Oh! this looks SO delicious! We’re having dinner guests tomorrow and I so want to make this for them! Thank you for sharing.
This looks great! And I love that there is a crockpot version–such a quick meal!
I would love the recipe for fermented salsa too. That sounds like something I need to know how to make. Thanks
Just updated the recipe with the link above!
Looks amazing. I have a version of a chicken tortilla soup that I make and have gotten raves on it. On the whole, this type of soup is astronomical in the taste dept.
I would like to add a variation to it, however… IF you have the time… Take flour tortillas and cut into thinner strips. Fry in oil until just starting to brown. Use those instead of the tortilla chips and BAM! Extra flavor and yummy crunch that is not like the store-bought chips! YUM! 
This sounds so good! I am excited to give it a try! So grateful you shared it!
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What do we do if we want to use soaked black beans? In your recipe, are they already cooked?
Yes, you would want to use already cooked beans. I often make large batches of black beans in the crockpot and freeze in small ziploc bags in the freezer to use as needed.
Are you able to share the recipe for the homemade fermented salsa?
I updated it to include the link. Sorry! I meant to do that but forgot.
Thanks!
I have heard so many good things about chicken tortilla soup, and so many variations! But, we don’t eat chicken, do you think this recipe would be good with black and pinto beans instead?
Heather- Try taking onion and bell peppers and cutting them into thin strips. I do that when I make my tortilla soup veg and it is so good!
For some extra yum yum, sprinkle some fresh cilantro and fresh avocado chunks in your bowl before grubbing. Mmmm mmmm!
Sure!
yes, it would be just as good without the chicken. It is all the other flavor combinations that make it amazing. The chicken just bulks it up and beans can do it.
Oh this looks so delicious! I promptly pinned it, and I plan to make it- soon! Thank you for sharing healthy, wholesome recipes here.