Crockpot Chicken Tortilla Soup

Why Make This Recipe

Crockpot Chicken Tortilla Soup is a great choice for busy days. It’s easy to prepare, tasty, and comforting. This soup is perfect for family dinners or gatherings with friends. With simple ingredients and minimal effort, you can enjoy a warm and delicious meal without spending hours in the kitchen.

How to Make Crockpot Chicken Tortilla Soup

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Crispy tortilla strips for serving
• Fresh cilantro for garnish
• Lime wedges for serving

Directions:

1. In a crockpot, combine the chicken breasts, black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
3. Remove the chicken, shred it with two forks, and return it to the soup.
4. Stir everything to combine and adjust seasoning if needed.
5. Serve hot, topped with crispy tortilla strips, fresh cilantro, and lime wedges.

How to Serve Crockpot Chicken Tortilla Soup

Serve the soup in bowls, topped with crispy tortilla strips, fresh cilantro, and lime wedges. This will add a nice crunch and fresh flavor to each spoonful. You can also offer extra toppings like cheese and avocado for more options.

How to Store Crockpot Chicken Tortilla Soup

Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Just make sure to use a freezer-safe container and consume it within 2-3 months for the best flavor.

Tips to Make Crockpot Chicken Tortilla Soup

• For extra flavor, sauté the onions and garlic before adding them to the crockpot.
• You can use leftover rotisserie chicken instead of raw chicken breasts for a quicker meal.
• Adjust the spices based on your heat preference. Add more chili powder for a spicier soup.

Variation

You can customize this soup by adding different vegetables like bell peppers or zucchini. You might also try adding a can of diced green chilies for extra flavor.

FAQs

1. Can I make this soup in advance?
Yes, you can prepare the soup a day in advance. Just store it in the fridge and reheat when ready to serve.

2. Can I use frozen chicken?
Yes, you can use frozen chicken breasts, but you may need to increase the cooking time.

3. Can I make this recipe vegetarian?
Yes! You can replace chicken with extra beans, tofu, or vegetables, and use vegetable broth instead of chicken broth.

Crockpot Chicken Tortilla Soup

A hearty and comforting soup made with chicken, beans, corn, and spices, perfect for busy days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces boneless, skinless chicken breasts You can use leftover rotisserie chicken for a quicker meal.
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes
• 1 pieces onion, diced Sauté for extra flavor before adding to the crockpot.
• 2 cloves garlic, minced Sauté for extra flavor before adding to the crockpot.
• 4 cups chicken broth Use vegetable broth for a vegetarian option.
• 1 teaspoon cumin
• 1 teaspoon chili powder Adjust based on your heat preference.
• Salt and pepper to taste

Toppings

• Crispy tortilla strips For serving.
• Fresh cilantro For garnish.
• Lime wedges For serving.

Method

 

Preparation

1. In a crockpot, combine the chicken breasts, black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.

Cooking

1. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
2. Remove the chicken, shred it with two forks, and return it to the soup.
3. Stir everything to combine and adjust seasoning if needed.

Serving

1. Serve hot, topped with crispy tortilla strips, fresh cilantro, and lime wedges.

Notes

Let the soup cool completely before storing in an airtight container for 3-4 days in the fridge or freeze for 2-3 months. Customize the soup by adding different vegetables or diced green chilies for extra flavor.