Crockpot Chicken Tortilla Soup Recipe
This Crockpot Chicken Tortilla Soup is a hearty and flavorful slow-cooked meal, packed with tender shredded chicken, black beans, corn, tomatoes, and a blend of warming spices. Perfect for an easy weeknight dinner, this Mexican-inspired soup is customizable with fresh toppings like avocado, cheese, cilantro, and lime wedges for an added burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours (high) or 6 hours (low)
- Total Time: 3 hours 15 minutes (high) or 6 hours 15 minutes (low)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker / Crockpot
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Soup Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with juice
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 4 cups chicken broth
- Salt, to taste
- Pepper, to taste
Toppings (Optional)
- 1 cup tortilla strips
- 1 avocado, diced
- 1 cup shredded cheese
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prep Ingredients: Start by dicing the onion and mincing the garlic cloves to prepare fresh aromatics for the soup.
- Combine Ingredients in Crockpot: Place the chicken breasts, black beans, corn, diced tomatoes, diced green chilies, diced onion, and minced garlic into the crockpot.
- Add Spices: Sprinkle chili powder, ground cumin, paprika, salt, and pepper evenly over the ingredients inside the crockpot to flavor the soup thoroughly.
- Pour Broth: Pour 4 cups of chicken broth over everything, ensuring all ingredients are submerged to create a rich soup base.
- Cook: Cover the crockpot and cook on low for 6 hours or on high for 3 hours, allowing the flavors to meld and the chicken to become tender.
- Shred Chicken: Once cooked, carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken back to the crockpot and stir well to distribute.
- Serve: Ladle the hot soup into bowls and top with tortilla strips, diced avocado, shredded cheese, fresh cilantro, and a squeeze of lime wedges as desired for added texture and zest.
Notes
- For a spicier soup, add a pinch of cayenne pepper or use chipotle peppers instead of diced green chilies.
- To make this soup gluten free, ensure the tortilla strips are made from corn and labeled gluten free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To make it vegetarian, omit chicken and use vegetable broth and add extra beans or veggies for protein.
- You can freeze the soup in portions for up to 3 months; just thaw and reheat gently before serving.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: thirty-eight g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken tortilla soup, crockpot soup, slow cooker chicken recipe, Mexican soup, easy crockpot meals, healthy chicken soup
Find it online: https://dinewithlily.com/crockpot-chicken-tortilla-soup-recipe/
