A warm, easy soup you make in the slow cooker. Ready when you are.
introduction
This Crockpot Chicken Tortilla Soup is simple and cozy. You set the slow cooker and come back to a hot, tasty meal. If you like quick chicken meals, check other chicken recipes: chicken recipes collection.
why make this recipe
This soup is easy, low work, and feeds a family. You use pantry cans and a few fresh items. It tastes like a homemade soup without standing at the stove. If you want other simple slow cooker soup ideas, try this chicken noodle soup recipe for more comfort food ideas.
how to make Crockpot Chicken Tortilla Soup
You make this recipe in one pot. Put raw chicken and the canned goods into the crockpot. Add spices and broth. Cook low for hours, then shred the chicken inside the pot. For other slow cooker chicken methods, see this crockpot chicken and dumplings guide.
Ingredients :
- 2 boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- Salt and pepper, to taste
- Crispy tortilla strips, for serving
- Chopped cilantro, for garnish
- Lime wedges, for serving
Directions :
- Place chicken breasts in the bottom of the crockpot.
- Add black beans, corn, diced tomatoes, chopped onion, and minced garlic.
- Sprinkle cumin, chili powder, salt, and pepper over the top.
- Pour in chicken broth.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Before serving, shred the chicken with two forks in the crockpot.
- Serve hot, topped with crispy tortilla strips, chopped cilantro, and lime wedges.
how to serve Crockpot Chicken Tortilla Soup
Serve hot in bowls. Top with crispy tortilla strips, cilantro, and a lime wedge. You can add avocado, sour cream, or shredded cheese. For a Mexican-style plate, serve with warm tortillas like these flour tortillas and carne ideas.
how to store Crockpot Chicken Tortilla Soup
Cool the soup to room temperature first. Put it in airtight containers. Store in the fridge for up to 4 days. Freeze for up to 3 months. Reheat on the stove or in the microwave until hot.
tips to make Crockpot Chicken Tortilla Soup
- Use fresh lime at the end for bright flavor.
- Shred the chicken in the pot to keep it moist.
- Taste and add salt at the end, not too early.
- For more depth, sauté the onion and garlic first, then add to the crockpot.
variation (if any)
- Make it spicy: add a chopped jalapeño or extra chili powder.
- Make it creamy: stir in a bit of cream or sour cream at the end.
- Use rotisserie chicken: add shredded cooked chicken in the last hour instead of raw.
FAQs
Q: Can I use frozen chicken breasts?
A: Yes. Add extra cooking time on low. Make sure chicken reaches safe temperature.
Q: Can I make this on the stove?
A: Yes. Simmer in a large pot for about 30-40 minutes until chicken is cooked and tender.
Q: How do I make the tortilla strips crispy?
A: Cut corn tortillas into strips and bake or fry until golden and crisp. Drain on paper towels.
Q: Can I leave out the beans?
A: Yes. The soup still works without beans. You can add extra corn or rice.
Conclusion
If you want more slow cooker versions, see Crock Pot Chicken Tortilla Soup – The Country Cook. For another popular slow cooker take, try Best Slow Cooker Chicken Tortilla Soup Recipe. For a different style and toppings, look at Chicken Tortilla Soup Crock Pot – Dash of Sanity.
Crockpot Chicken Tortilla Soup
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- Salt and pepper, to taste
- Crispy tortilla strips, for serving
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
Preparation
- Place chicken breasts in the bottom of the crockpot.
- Add black beans, corn, diced tomatoes, chopped onion, and minced garlic.
- Sprinkle cumin, chili powder, salt, and pepper over the top.
- Pour in chicken broth.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Before serving, shred the chicken with two forks in the crockpot.
Serving
- Serve hot in bowls, topped with crispy tortilla strips, chopped cilantro, and a lime wedge.
- Optional: Add avocado, sour cream, or shredded cheese. Serve with warm tortillas.
