Crockpot Chicken Tortilla Soup has a special place in many homes, evoking the warmth and comfort of hearty, flavorful meals. Picture this: after a long day, you walk through the door to find your kitchen filled with the aromatic scent of spices, seasoned chicken, and fresh herbs. This reliable recipe is versatile enough to serve on a busy weeknight, yet satisfying enough for a cozy family gathering. What makes this dish shine is how effortlessly it comes together, making it a go-to for both novice cooks and seasoned chefs alike.
Why make this recipe
Reasons to try it
Why settle for boring dinners when you can whip up a hearty bowl of Crockpot Chicken Tortilla Soup? Not only is it incredibly budget-friendly, but it’s also a one-pot meal that minimizes cleanup. This soup is packed with protein from the chicken and beans and complemented by the sweetness of corn and the zing of lime and cilantro. It’s perfect for chilly evenings or when you want an easy meal that feels like a warm hug.
"I couldn’t believe how much flavor packed into such an easy recipe! This soup was a hit with my whole family, and we loved customizing it with our favorite toppings!" – Satisfied Home Cook
How to make Crockpot Chicken Tortilla Soup
Step-by-step overview
Creating this delicious tortilla soup is straightforward. You’ll be layering ingredients in your crockpot; the hardest part is letting the slow cooker do its magic while you relax. Just follow these easy steps to ensure a smooth cooking experience.
Ingredients
Gather these items
To make your Crockpot Chicken Tortilla Soup, you’ll need the following key ingredients:
- 1 pound 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
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Crispy tortilla strips for serving
- Fresh cilantro for garnish
- Lime wedges for serving
Feel free to substitute canned beans or opt for fresh corn if that’s what you have on hand!
Directions
How to prepare it
Follow these simple steps to bring your soup to life:
- Place the chicken breasts at the bottom of your crockpot.
- Add the rinsed black beans, drained corn, diced tomatoes, green chilies, diced onion, minced garlic, and chicken broth on top.
- Sprinkle the dish with chili powder, cumin, salt, and pepper to taste.
- Gently stir to combine the ingredients.
- Cover your crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, shred the chicken with two forks right in the crockpot.
- Serve hot, garnishing with crispy tortilla strips, fresh cilantro, and lime wedges.
How to serve Crockpot Chicken Tortilla Soup
Best ways to enjoy it
This soup is not only delicious but also fun to serve! Consider these creative suggestions:
- For a restaurant-style experience, set up a toppings bar with options like diced avocado, jalapeños, sour cream, or grated cheese.
- Pair your soup with a light side salad or some warm crusty bread for a balanced meal.
- For an extra touch, squeeze fresh lime juice over the soup just before serving to enhance the flavors.
How to store
Storage and reheating tips
Proper storage is essential to keep your soup fresh. Here’s how to do it safely:
- Refrigeration: Store leftover soup in an airtight container in the fridge for up to 3-4 days.
- Freezing: If you want to extend its shelf-life, you can freeze the soup for up to 3 months. Just be sure to leave out any crispy toppings until you’re ready to serve.
- Reheating: When you’re ready to enjoy your leftovers, reheat the soup on the stove or in the microwave until it’s heated through.
Tips to make
Helpful cooking tips
Here are a few pro tips to elevate your cooking experience:
- For an extra depth of flavor, sauté the onions and garlic in a bit of oil before adding them to the crockpot.
- Adjust the spice level by adding more chili powder or diced jalapeños if you prefer a kick.
- Don’t hesitate to experiment with different beans or vegetables based on your family’s preferences.
Variations
Creative twists
Feeling adventurous? Here are some variations to keep things exciting:
- Substitute chicken with turkey or even make it vegetarian by omitting meat and adding lentils instead.
- Try different types of broth, like vegetable or bone broth, for a unique flavor profile.
- Add chopped bell peppers, zucchini, or spinach to boost the nutritional value of your meal.
Common questions
Your questions answered
Here are some frequently asked questions about this comforting recipe:
Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just increase the cooking time slightly to ensure they are thoroughly cooked.What can I use as a substitute for chicken broth?
If you’re out of chicken broth, vegetable broth works well too, or you can even use water in a pinch.How spicy is this soup?
The spice level can be easily adjusted based on your preferences. Omit the green chilies or reduce the chili powder for a milder flavor.
Now that you have all the details, it’s time to enjoy this delightful recipe! Your family will be coming back for second helpings in no time!
Print
Crockpot Chicken Tortilla Soup
- Total Time: 375 minutes
- Yield: 6 servings
- Diet: Gluten-Free
Description
A hearty and flavorful chicken tortilla soup made effortlessly in a crockpot, perfect for chilly evenings.
Ingredients
- 1 pound 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
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Crispy tortilla strips for serving
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- Add the rinsed black beans, drained corn, diced tomatoes, green chilies, diced onion, minced garlic, and chicken broth on top.
- Sprinkle the dish with chili powder, cumin, salt, and pepper to taste.
- Gently stir to combine the ingredients.
- Cover your crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, shred the chicken with two forks right in the crockpot.
- Serve hot, garnishing with crispy tortilla strips, fresh cilantro, and lime wedges.
Notes
For extra flavor, sauté the onions and garlic before adding them to the crockpot. Experiment with different beans or vegetables to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican