Mom's Crock Pot Chicken Tortilla Soup with Black Beans
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 9
I have Mom to thank for this tasty Crock Pot Chicken Tortilla Soup with Black Beans, which she adapted from a Kraft recipe.
  • 4 boneless skinless chicken thighs (1 pound)
  • 2 carrots, cut diagonally into thin slices
  • 1 onion, chopped
  • 2 cans (14-1/2 ounces each) reduced sodium chicken broth
  • 1 can (14-1/2 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 4 cups tortilla chips
  • ¾ cup Mexican style shredded reduced fat cheese
  • Cilantro and lime wedges, for serving, if desired.
  1. Place chicken in a slow cooker. (preferably 4- or 5-Quart)
  2. Add the carrots, onion, chicken broth, black beans, tomatoes, chili powder and cumin.
  3. Stir to combine.
  4. Cover and cook on LOW for 4 to 5 hours.
  5. Use a slotted spoon to remove chicken from the slow cooker. Cool slightly. Coarsely chop the chicken and then stir it back into the soup.
  6. Crush the chips coarsely.
  7. To serve, place in bowls and top with tortilla chips and cheese.
  8. Garnish with cilantro and serve with lime wedges, if desired
Martha's Notes
Nutrition Estimates Per Serving (1 cup soup with 2 heaping tablespoons crushed chips and 1 scant tablespoon cheese ): 290 calories, 15 g fat, 26 g carbs, 4 g fiber, 14 g protein and *8 Points
Recipe by Simple Nourished Living at