Crockpot Chicken Tortilla Soup

why make this recipe

This soup is easy and warm. You put ingredients in a slow cooker and let it cook. It makes a lot and tastes fresh. It is good on busy days or cold nights.

introduction

Crockpot Chicken Tortilla Soup is a simple, cozy dish. The slow cooker makes the chicken tender. Beans, corn, and tomatoes add flavor and texture. Top with crispy tortilla strips and fresh avocado for a bright finish.

how to make Crockpot Chicken Tortilla Soup

Follow the steps below. Use the slow cooker to cook slowly for best taste. Shred the chicken at the end and mix it back in.

Ingredients :

• 1 lb chicken breast
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 4 cups chicken broth
• Salt and pepper to taste
• Crispy tortilla strips for serving
• Avocado, lime, and cilantro for garnish (optional)

Directions :

1. In a crockpot, combine the chicken breast, black beans, corn, diced tomatoes, onion, garlic, chili powder, cumin, and chicken broth.
2. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
4. Remove the chicken, shred it, and return it to the soup; stir to combine.
5. Serve hot, garnished with crispy tortilla strips, avocado, lime, and cilantro if desired.

how to serve Crockpot Chicken Tortilla Soup

Serve the soup hot. Add crispy tortilla strips on top for crunch. Add avocado slices, a squeeze of lime, and cilantro if you like. Serve with warm tortillas or cornbread for a fuller meal.

how to store Crockpot Chicken Tortilla Soup

Cool the soup to room temperature first. Put in airtight containers. Store in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Thaw in the fridge and reheat on the stove or in the microwave.

tips to make Crockpot Chicken Tortilla Soup

• Use boneless chicken for easy shredding.
• Rinse canned beans to cut extra salt.
• Taste and adjust salt near the end.
• If you want more heat, add jalapeño or hot sauce.
• For a thicker soup, mash some beans with a fork before serving.

variation (if any)

• Use rotisserie chicken instead of raw chicken to save time.
• Add chopped bell peppers or zucchini for more veggies.
• Stir in a tablespoon of tomato paste for a richer broth.
• Use shredded cheese on top for a creamy touch.

FAQs

Q: Can I use frozen chicken breast?
A: Yes. Cook on low for 6-8 hours or on high for 4-6 hours if chicken is frozen. Make sure the chicken reaches a safe temperature.

Q: Can I skip the black beans?
A: Yes. You can leave them out or swap for pinto beans or kidney beans.

Q: Can I make this on the stove?
A: Yes. Cook in a large pot. Simmer for about 30-40 minutes until the chicken is done, then shred and return to the pot.

Q: How can I make it vegetarian?
A: Replace chicken with extra beans or cooked lentils and use vegetable broth.

Conclusion

For a classic slow-cooker version, you can compare techniques with the recipe at Crock Pot Chicken Tortilla Soup – The Country Cook. Ree Drummond’s slow cooker take offers helpful tips and variations at Best Slow Cooker Chicken Tortilla Soup Recipe. For another easy crockpot pattern and serving ideas, see Chicken Tortilla Soup Crock Pot – Dash of Sanity.

Crockpot Chicken Tortilla Soup

This cozy soup features tender chicken, beans, corn, and tomatoes, topped with crispy tortilla strips and avocado.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Main Course, Soup

Cuisine American, Mexican

Servings 6 servings

Calories 320 kcal

Ingredients

  

Main Ingredients

• 1 lb chicken breast Boneless for easy shredding
• 1 can black beans, drained and rinsed Rinse to cut extra salt
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 4 cups chicken broth
• Salt and pepper to taste Adjust near the end
• Crispy tortilla strips for serving For crunch
• Avocado, lime, and cilantro for garnish (optional)

Instructions

 

Preparation

• In a crockpot, combine the chicken breast, black beans, corn, diced tomatoes, onion, garlic, chili powder, cumin, and chicken broth.
• Season with salt and pepper to taste.
• Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
• Remove the chicken, shred it, and return it to the soup; stir to combine.

Serving

• Serve hot, garnished with crispy tortilla strips, avocado, lime, and cilantro if desired.

Notes

For a thicker soup, mash some beans with a fork before serving. Use rotisserie chicken for a time saver.

Keyword Chicken Tortilla Soup, Comfort Food, Crockpot, Easy Soup Recipe, Slow Cooker Soup