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Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

Dump and go crockpot chicken tortilla soup with black beans, corn and a smoky broth, about $1.76 a bowl.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1½ lb boneless skinless chicken breasts ($4.50)
  • 1 can (15 oz) black beans rinsed ($0.90)
  • 1½ cups frozen corn ($0.60)
  • 1 can (10 oz) diced tomatoes with green chiles ($1.00)
  • 1 onion diced ($0.40)
  • 3 cloves garlic minced ($0.15)
  • 4 cups low sodium chicken broth ($1.20)
  • 2 tsp chili powder ($0.15)
  • 1 tsp ground cumin ($0.10)
  • 1 tsp smoked paprika ($0.10)
  • 1 tsp salt ($0.02)
  • 1 lime juiced ($0.35)
  • 1 cup tortilla chips for topping ($0.50)
  • ½ cup shredded Monterey Jack for topping ($0.60)

Method
 

  1. Add the beans, corn, tomatoes, onion, garlic, broth and spices to the slow cooker and stir.
  2. Nestle the chicken breasts into the liquid.
  3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken reaches 165°F.
  4. Shred the chicken with two forks and stir it back in with the lime juice.
  5. Ladle into bowls and top with crushed tortilla chips and cheese.

Notes

Costs are estimates based on average US grocery prices for the amount used.