A hearty and flavorful chicken tortilla soup perfect for any occasion.
Cut the chicken into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
Heat a frying pan over medium heat and cook the chicken until browned.
Avoid overcrowding the pan to get a nice sear on the chicken.
Add minced garlic to the pan and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Transfer the chicken and garlic to a crock pot.
Use a spatula to scrape all the flavorful bits from the pan into the crock pot.
Add the beans, corn, tomatoes, and spices to the crock pot.
Stir well to ensure the spices are evenly distributed.
Cook on low for 6-7 hours or on high for 3-4 hours.
Stir occasionally if possible to prevent sticking.
Serve the soup topped with crushed tortilla chips, shredded cheese, and a dollop of sour cream.
Add a squeeze of lime juice for a fresh, tangy flavor.
