Crockpot Chicken Tortilla Soup

Why Make This Recipe

Crockpot Chicken Tortilla Soup is a great dish for anyone who loves a flavorful and hearty meal without spending too much time in the kitchen. It is perfect for busy weeknights, family gatherings, or game day snacks. Using a crockpot allows you to set it and forget it, while the slow cooking blends all the delicious flavors together. Plus, you can customize each bowl with toppings to suit everyone’s taste!

How to Make Crockpot Chicken Tortilla Soup

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (28 oz) can diced tomatoes, undrained
• 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
• 1 (14.5 oz) can chicken broth
• 1 (1 oz) packet taco seasoning
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup chopped fresh cilantro (for garnish, optional)
• Tortilla chips
• Shredded cheese
• Sour cream
• Avocado (for serving)

Directions

1. Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
2. Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
3. Stir gently to combine the ingredients around the chicken.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
5. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
6. Stir the shredded chicken into the soup.
7. Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

How to Serve Crockpot Chicken Tortilla Soup

Serving Crockpot Chicken Tortilla Soup is easy! Prepare it in individual bowls and let everyone add their preferred toppings, such as cilantro, tortilla chips, cheese, sour cream, and avocado. This not only enhances the flavor but also makes each bowl a bit different and exciting.

How to Store Crockpot Chicken Tortilla Soup

If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, simply warm the soup in a pot on the stove or in the microwave until heated through. You can add a splash of chicken broth if it needs a bit of moisture.

Tips to Make Crockpot Chicken Tortilla Soup

• For extra flavor, sauté some onions, garlic, or peppers before adding them to the crockpot.
• You can use frozen chicken breasts if you don’t have fresh ones. Just adjust the cooking time as needed.
• Feel free to add vegetables like bell peppers or zucchini for added nutrition.
• Use low-sodium versions of the broth and canned goods if you’re watching your salt intake.

Variation

You can easily change this recipe to fit your tastes. For a vegetarian version, replace the chicken with cubed tofu or add more beans. You can also swap out regular corn for sweet corn or even add different spices such as paprika or cayenne for a spicier kick.

FAQs

1. Can I use chicken thighs instead of breasts?
   Yes, chicken thighs can be used instead of breasts. They will add a different texture and flavor.

2. Is it possible to freeze this soup?
   Yes, you can freeze leftover soup in an airtight container for up to 3 months. Just thaw it in the refrigerator overnight before reheating.

3. What can I serve with the soup?
   This soup pairs well with cornbread, quesadillas, or a simple green salad for a complete meal.

Crockpot Chicken Tortilla Soup

A flavorful and hearty chicken tortilla soup made effortlessly in a crockpot, perfect for busy evenings or gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Main Course, Soup

Cuisine Mexican

Servings 6 servings

Calories 350 kcal

Ingredients

  

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 15 oz can black beans, rinsed and drained
• 1 15 oz can corn, drained
• 1 28 oz can diced tomatoes, undrained
• 1 10 oz can Rotel (diced tomatoes with green chilies), undrained
• 1 14.5 oz can chicken broth
• 1 packet taco seasoning
• 1 tsp cumin
• 1/2 tsp chili powder

For Garnishing

• 1/4 cup chopped fresh cilantro optional
• Tortilla chips
• Shredded cheese
• Sour cream
• Avocado for serving

Instructions

 

Preparation

• Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
• Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
• Stir gently to combine the ingredients around the chicken.

Cooking

• Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
• Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
• Stir the shredded chicken into the soup.

Serving

• Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

Notes

For extra flavor, sauté some onions, garlic, or peppers before adding them to the crockpot. You can use frozen chicken breasts if you don’t have fresh ones. Just adjust the cooking time as needed. Feel free to add vegetables like bell peppers or zucchini for added nutrition. Use low-sodium versions of the broth and canned goods if you’re watching your salt intake.

Keyword Chicken Soup, Crockpot Chicken Tortilla Soup, Easy Dinner, Slow Cooker Soup, Tortilla Soup