Crockpot Chicken Tortilla Soup

A Flavor Explosion in Every Bowl

Ever waded through the world of chicken soups searching for something that truly satisfies? Enter Crockpot Chicken Tortilla Soup – a fiesta of flavors that warms you from the inside out! This one-pot wonder comes together effortlessly, transforming simple ingredients into a comforting hug for your taste buds. Just set it and forget it!

Why Make This Recipe

Why will you fall head over heels for this soup? First off, easy cleanup! Who doesn’t love a recipe that requires minimal dish duty? Plus, it’s a real crowd-pleaser and family-friendly. Kids love the crunchy tortilla toppings, and adults appreciate the depth of flavor. As an added bonus, it’s affordable and uses pantry staples! So, what’s stopping you?

Ingredients

You don’t need fancy stuff — just these basics!

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (28 oz) can diced tomatoes, undrained
• 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
• 1 (14.5 oz) can chicken broth
• 1 (1 oz) packet taco seasoning
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup chopped fresh cilantro (for garnish, optional)
• Tortilla chips
• Shredded cheese
• Sour cream
• Avocado (for serving)

Directions

Making this soup is a breeze! Just follow these steps:

1. Place chicken breasts at the bottom of a 6-quart or larger crockpot.
2. Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder.
3. Stir gently to combine everything around the chicken.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is tender.
5. Remove the chicken from the crockpot and shred it with two forks.
6. Return the shredded chicken back into the soup.
7. Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

How to Make Crockpot Chicken Tortilla Soup (Overview)

Picture this: you toss the chicken and all those vibrant vegetables into your trusty crockpot, then walk away as it works its magic. In about 6 hours, you have a fragrant, hearty soup waiting for you! Quick pro tip: let the chicken cook fully for optimal shredding – it makes a world of difference in texture.

How to Serve Crockpot Chicken Tortilla Soup

When it’s time to serve, think colorful and crunchy! Top each bowl with crushed tortilla chips for that delightful crunch, a sprinkle of shredded cheese for creaminess, and fresh avocado for a pop of green. The aroma alone will leave everyone excitedly gathering around the table!

How to Store Crockpot Chicken Tortilla Soup

Got leftovers? This soup keeps well in the fridge for about 3-4 days. You can also freeze individual portions for up to three months. Just remember to let it cool before storing! When reheating, you can add a splash of broth to bring back the creaminess.

Tips to Make Crockpot Chicken Tortilla Soup

Here are some insider tricks for the perfect bowl:

• Swap the chicken for shredded beef or tofu for a different protein kick.
• Use homemade taco seasoning for a flavor boost!
• Want that extra savory flavor? Stir in some lime juice right before serving. 🍋
• Add more vegetables like zucchini or bell peppers for extra nutrients.
• If you’re a spice lover, extra chili powder or jalapeños can turn up the heat!

Variation

Feeling adventurous? Switch it up with a vegan version! Instead of chicken, toss in some chickpeas or butternut squash. You can also use a vegetable broth base and skip the cheese and sour cream for a dairy-free twist!

FAQs

Can I use frozen chicken?
Absolutely! Just add a little extra time—frozen chicken may need a few extra minutes to cook through.

How can I make this soup spicier?
Add more Rotel or toss in some diced jalapeños. You can even swap out the chili powder for a spicier blend.

Is it possible to prep this ahead of time?
You bet! Prep all the ingredients the night before, store them in the fridge, and dump them in the crockpot in the morning for a hassle-free dinner!

📌 Pin this recipe for your next cozy dinner night!

Crockpot Chicken Tortilla Soup

A flavorful and easy-to-make chicken tortilla soup that simmers in a crockpot, perfect for a comforting meal.

Imprimer la recette Pin Recipe

Temps de préparation 15 minutes min

Temps de cuisson 6 heures h

Temps total 6 heures h 15 minutes min

Portions: 6 servings

Type de plat: Main Course, Soup

Cuisine: Mexican

Calories: 300

Ingredients Method Notes

Ingrédients

  

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 15 oz can black beans, rinsed and drained
• 1 15 oz can corn, drained
• 1 28 oz can diced tomatoes, undrained
• 1 10 oz can Rotel (diced tomatoes with green chilies), undrained
• 1 14.5 oz can chicken broth
• 1 pkg taco seasoning (1 oz)
• 1 tsp cumin
• 1/2 tsp chili powder

Toppings

• 1/4 cup chopped fresh cilantro (for garnish, optional)
• Tortilla chips For topping
• Shredded cheese For topping
• Sour cream For topping
• Avocado (for serving) For topping

Method

 

Preparation

1. Place chicken breasts at the bottom of a 6-quart or larger crockpot.
2. Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder.
3. Stir gently to combine everything around the chicken.

Cooking

1. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is tender.
2. Remove the chicken from the crockpot and shred it with two forks.
3. Return the shredded chicken back into the soup.

Serving

1. Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

Notes

For optimal shredding, make sure the chicken is fully cooked. Leftovers keep well in the fridge for about 3-4 days or can be frozen for up to three months. Reheat with a splash of broth.