There’s something incredibly comforting about a warm bowl of soup, especially as the seasons change and the nights get cooler. If you are looking for a recipe that combines flavors, ease of preparation, and the joy of a home-cooked meal, then this Crockpot Chicken Tortilla Soup is sure to become a family favorite! With tender chicken, hearty beans, colorful veggies, and an array of spices simmering together, this dish becomes a nourishing and satisfying meal that you can whip up without spending hours in the kitchen.
The beauty of this Crockpot Chicken Tortilla Soup lies not only in its rich and robust flavors but also in its simplicity. Just toss the ingredients into your crockpot, set it, and forget it! It’s an excellent option for busy weeknights or a cozy gathering with friends. Plus, it’s packed with nutrients and can be easily customized to suit your taste. With customizable toppings like avocado, cheese, and fresh cilantro, this dish allows everyone to make it their own.
Why You’ll Love This Crockpot Chicken Tortilla Soup
- Comforting and Hearty: Packed with chicken, beans, and spices, this soup warms your soul.
- Easy to Make: Just throw the ingredients in the crockpot and let it do the work!
- Customizable: Add your favorite toppings for a personalized touch.
- Meal Prep Friendly: Perfect for batch cooking and enjoying leftovers throughout the week.
Preparation Phase & Tools to Use
Before you dive into making this delightful soup, it’s essential to prepare your kitchen and gather all your ingredients effectively. Start by ensuring you have a reliable crockpot on hand—it’s the star of the show! You’ll also need a cutting board, a sharp knife, measuring cups and spoons, and, optionally, a large mixing bowl for easier combining of your ingredients.
To make things even smoother, chop your onion and mince your garlic ahead of time. Rinsing and draining the beans and corn will help eliminate excess sodium and concentrates the flavors. Having a clean workstation will keep your cooking process organized, allowing you to focus on creating a delicious Crockpot Chicken Tortilla Soup.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 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 garlic cloves, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 cup tortilla strips (for serving)
- 1 avocado, diced (optional)
- 1 cup shredded cheese (optional)
- Fresh cilantro (optional)
- Lime wedges (optional)
Instructions
Step 1: Combine Your Base Ingredients
Begin by placing the boneless chicken breasts at the bottom of the crockpot. This allows the chicken to absorb the flavors from the soup as it cooks. Next, add the black beans, corn, diced tomatoes—juice included—and the diced green chilies for an extra kick! Follow this with the diced onion and minced garlic, spreading them evenly across the top.
Step 2: Season to Perfection
Take your chili powder, ground cumin, paprika, and salt and black pepper, and sprinkle them generously over the mixture. The spices are crucial as they provide the essential flavor profile characteristic of Mexican cuisine. Stir gently to combine all the ingredients, ensuring the spices coat everything evenly.
Step 3: Add the Broth and Cook
Pour the chicken broth into the crockpot. The broth will help the chicken to cook thoroughly and create a deliciously rich soup base. You may want to scrape the bottom with a spoon to ensure nothing sticks. Cover with the lid and set your crockpot to cook:
- Low for 6 hours
- High for 3 hours
When the cooking time has ended, carefully remove the chicken with tongs and place it on a plate. Using two forks, shred the chicken into bite-sized pieces and then return it to the soup. Stir well to allow the shredded chicken to mingle with the rich broth.
Lastly, serve the soup piping hot, topping each bowl with crispy tortilla strips and any optional toppings you desire like diced avocado, shredded cheese, fresh cilantro, and lime wedges for a burst of freshness.
Variations
- Protein: Swap chicken for shredded pork or vegetarian-friendly tofu for a different taste.
- Vegetables: Add bell peppers, zucchini, or fresh spinach for additional nutrients and color.
- Spices: Experiment with how much heat you want; jalapeños or a dash of cayenne can up the spice level.
Cooking Notes
- Ensure chicken is fully submerged in the broth for even cooking.
- Feel free to adjust spices according to your taste preferences, especially if cooking for kids.
Serving Suggestions
- Serve with a side of cornbread or crusty bread for dipping.
- Pair with a simple side salad for a balanced meal.
Tips
- Make it a meal prep favorite—store leftovers in an airtight container for up to a week.
- Reheat gently on the stovetop or in the microwave, adding broth if the soup thickens too much.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 30g
- Sodium: 800mg (may vary based on broth and beans used)
FAQs
Can I make this recipe vegetarian?
Absolutely! You can substitute the chicken with chickpeas or more beans and use vegetable broth instead of chicken broth.
How can I store leftovers?
Store your leftover soup in an airtight container in the refrigerator for up to a week. It freezes well for longer storage too!
Can I add more spice to the soup?
Definitely! For additional heat, consider adding diced jalapeños or a splash of hot sauce while cooking.
Can I prepare this soup in advance?
Yes! Simply combine all the ingredients in the crockpot and refrigerate overnight. Cook it the next day for an easy meal!
Conclusion
This Crockpot Chicken Tortilla Soup is an ideal dish for anyone seeking comfort and flavor without the fuss. With minimal prep and the convenience of a crockpot, you can enjoy a rich, hearty meal that warms you up from the inside out. Let the bold flavors mingle while you take care of other tasks, making it perfect for busy family nights or gatherings with friends. Don’t forget to share your personal twists on this recipe in the comments below, as well as any questions you may have—I’d love to hear about your experience with this dish. Happy cooking!
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Crockpot Chicken Tortilla Soup
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Description
A comforting and hearty soup packed with chicken, beans, and spices, perfect for busy weeknights or gatherings.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 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 garlic cloves, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 cup tortilla strips (for serving)
- 1 avocado, diced (optional)
- 1 cup shredded cheese (optional)
- Fresh cilantro (optional)
- Lime wedges (optional)
Instructions
- Begin by placing the boneless chicken breasts at the bottom of the crockpot. This allows the chicken to absorb the flavors from the soup as it cooks. Next, add the black beans, corn, diced tomatoes—juice included—and the diced green chilies for an extra kick! Follow this with the diced onion and minced garlic, spreading them evenly across the top.
- Take your chili powder, ground cumin, paprika, and salt and black pepper, and sprinkle them generously over the mixture. The spices are crucial as they provide the essential flavor profile characteristic of Mexican cuisine. Stir gently to combine all the ingredients, ensuring the spices coat everything evenly.
- Pour the chicken broth into the crockpot. The broth will help the chicken to cook thoroughly and create a deliciously rich soup base. You may want to scrape the bottom with a spoon to ensure nothing sticks. Cover with the lid and set your crockpot to cook:
- Low for 6 hours
- High for 3 hours
- When the cooking time has ended, carefully remove the chicken with tongs and place it on a plate. Using two forks, shred the chicken into bite-sized pieces and then return it to the soup. Stir well to allow the shredded chicken to mingle with the rich broth.
- Lastly, serve the soup piping hot, topping each bowl with crispy tortilla strips and any optional toppings you desire like diced avocado, shredded cheese, fresh cilantro, and lime wedges for a burst of freshness.
Notes
Ensure chicken is fully submerged in the broth for even cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Soup
Nutrition
- Calories: 350 kcal
- Sodium: 800 mg
- Protein: 30 g