Crockpot Chicken Tortilla Soup

Why Make This Recipe

Crockpot Chicken Tortilla Soup is an easy and delicious dish that warms you up on cold days. It allows you to enjoy a hearty meal without spending hours in the kitchen. With minimal prep, you can set it and forget it, letting the slow cooker do all the hard work. This recipe is perfect for busy weeknights, a quick lunch, or when you’re feeling under the weather. Plus, who doesn’t love a tasty, customizable soup topped with crispy tortilla strips and fresh toppings?

How to Make Crockpot Chicken Tortilla 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
• to taste salt
• to taste pepper
• 1 cup tortilla strips (for serving)
• 1 avocado diced (optional)
• 1 cup shredded cheese (optional)
• fresh cilantro (for garnish, optional)
• lime wedges (for serving, optional)

Directions:

1. Begin by prepping the ingredients. Dice the onion and mince the garlic.
2. In the crockpot, add the chicken breasts, black beans, corn, diced tomatoes, green chilies, onion, and garlic.
3. Sprinkle the chili powder, cumin, paprika, salt, and pepper over the ingredients in the crockpot.
4. Pour the chicken broth over the top, ensuring that all ingredients are well submerged.
5. Cover the crockpot and set it to cook on low for 6 hours or high for 3 hours.
6. Once the cooking time is complete, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
7. Serve the soup hot in bowls, topped with tortilla strips, avocado, shredded cheese, fresh cilantro, and lime wedges as desired.

How to Serve Crockpot Chicken Tortilla Soup

Serve the soup hot in bowls, adding your favorite toppings. Crispy tortilla strips add a nice crunch, while diced avocado and shredded cheese bring creaminess. Fresh cilantro adds brightness, and lime wedges can enhance the flavor with a squeeze of citrus.

How to Store Crockpot Chicken Tortilla Soup

Allow any leftover soup to cool completely before storing. You can keep it in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Reheat in the microwave or on the stove before serving.

Tips to Make Crockpot Chicken Tortilla Soup

• Make sure to season the soup with salt and pepper to taste for the best flavor.
• Feel free to adjust the spices based on your heat preference. Add more chili powder or diced jalapeños for extra spice.
• If you’re short on time, you can use pre-cooked rotisserie chicken instead of raw chicken.

Variation

You can customize this soup by adding other vegetables like bell peppers, zucchini, or even spinach. Substitute the black beans for pinto beans if desired. You can make it vegetarian by omitting the chicken and using vegetable broth instead.

FAQs

Can I use frozen chicken breasts in this recipe?
Yes, you can use frozen chicken breasts. Just cook it on high for about 4 hours instead of the usual 3 hours.

Can I make this soup ahead of time?
Absolutely! You can prepare it the night before and store it in the fridge. Just heat it up in the crockpot the next day.

Can I add more broth to make it soupier?
Yes, you can add more broth or even water if you prefer a thinner soup. Adjust the seasoning as needed.