why make this recipe

Crockpot Chicken Tortilla Soup is a fantastic meal choice for busy days. You can throw all the ingredients into the slow cooker and let it do the work for you. This soup is full of flavor, hearty, and perfect for family dinners or meal prep. Plus, it’s easy to customize with your favorite 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:

Begin by prepping the ingredients. Dice the onion and mince the garlic.
In the crockpot, add the chicken breasts, black beans, corn, diced tomatoes, green chilies, onion, and garlic.
Sprinkle the chili powder, cumin, paprika, salt, and pepper over the ingredients in the crockpot.
Pour the chicken broth over the top, ensuring that all ingredients are well submerged.
Cover the crockpot and set it to cook on low for 6 hours or high for 3 hours.
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.
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. Top each bowl with crunchy tortilla strips. You can also add diced avocado, shredded cheese, fresh cilantro, and lime wedges for extra flavor and texture. This soup pairs well with a side of warm bread or tortillas.

how to store Crockpot Chicken Tortilla Soup

To store leftover soup, let it cool completely before transferring it to an airtight container. You can refrigerate it for up to 3 days. For longer storage, freeze the soup in freezer-safe bags or containers for up to 3 months. Just remember to label them with the date!

tips to make Crockpot Chicken Tortilla Soup

Adjust the spices to your taste. If you like it spicier, add more chili powder or some hot sauce.
For a creamier soup, stir in some sour cream or cream cheese just before serving.
If you don’t have chicken breasts, feel free to use thighs. They will add extra flavor.
This soup can also be turned into a vegetarian version by omitting the chicken and replacing the broth with vegetable broth.

variation

You can add other vegetables like bell peppers, zucchini, or corn to the soup for extra nutrition. Swap black beans for kidney beans or pinto beans if you prefer. You can also use rotisserie chicken for a faster option.

FAQs

1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken breasts. Just make sure to cook it on high for about 4 hours instead of low.

2. How do I make this soup spicier?
Add more chili powder or include jalapeños or diced jalapeño peppers to the crockpot for extra heat.

3. Can I double this recipe?
Yes, you can double the ingredients, but make sure your crockpot is large enough to hold all the ingredients and adjust the cooking time if needed.