Crockpot Chicken Tortilla Soup

Introduction

Crockpot Chicken Tortilla Soup is a hearty, flavorful, and comforting dish that combines tender shredded chicken, vegetables, beans, corn, and a perfectly spiced broth. Topped with crunchy tortilla strips, fresh lime juice, avocado, and cheese, it’s a satisfying one-pot meal that warms you from the inside out. The slow cooker makes this recipe wonderfully easy—just add the ingredients, let it simmer, and enjoy a restaurant-worthy soup at home.

Why I Love This Recipe

I love this recipe because it’s the perfect blend of comfort food and vibrant flavors. The broth is light yet packed with depth, the chicken is tender and juicy, and the toppings bring freshness and texture that take it to the next level. It’s also nutritious but indulgent, filled with protein, fiber, and veggies, yet finished with melty cheese and crispy tortillas. Plus, it’s incredibly family-friendly and customizable—mild enough for kids, but with room to spice it up for heat-lovers.

Why It’s a Must-Try Dish

This soup is a must-try because:

• Effortless: The crockpot does the hard work.
• Crowd-Pleasing: Great for family dinners, gatherings, or potlucks.
• Healthy & Balanced: Protein, veggies, and fiber in one bowl.
• Flavor Explosion: Smoky, savory, tangy, and fresh all at once.
  It’s comfort food with a Southwestern flair you’ll crave again and again.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 6–7 hours on LOW or 3–4 hours on HIGH
• Total Time: About 6.5–7.5 hours
• Servings: 6 servings
• Calories: ~290 calories per serving

Cuisine and Course

• Cuisine: Mexican-Inspired, American Southwest
• Course: Main Dish, Dinner, Comfort Food

Ingredients

For the Soup:

• 1 ½ lbs boneless, skinless chicken breasts (or thighs)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes (fire-roasted preferred)
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp paprika
• ½ tsp oregano
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• Juice of 1 lime

For Serving (Optional Toppings):

• Crispy tortilla strips or crushed tortilla chips
• Avocado slices
• Shredded cheddar or Monterey Jack cheese
• Fresh cilantro, chopped
• Jalapeño slices (for extra spice)
• Extra lime wedges

Simple Cooking Directions

1. Add chicken, beans, corn, tomatoes, chilies, onion, garlic, and spices to the crockpot.
2. Pour in chicken broth and stir.
3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is cooked through.
4. Remove chicken, shred with two forks, and return it to the soup.
5. Stir in lime juice before serving.
6. Serve hot with toppings of your choice.

Step-by-Step Preparation Method

1. Prep Ingredients: Dice onion, mince garlic, and rinse beans.
2. Layer Ingredients: Place chicken at the bottom of the crockpot, then add beans, corn, tomatoes, chilies, onion, garlic, and seasonings.
3. Add Broth: Pour chicken broth over the mixture and stir gently.
4. Cook: Cover and cook until chicken is tender.
5. Shred Chicken: Remove chicken, shred with forks, and return to crockpot.
6. Finish with Lime: Stir in fresh lime juice for brightness.
7. Serve: Ladle into bowls, add toppings, and enjoy.

How to Serve This Recipe

• Serve hot in large bowls topped with crispy tortilla strips, cheese, avocado, cilantro, and lime.
• Pair with warm cornbread, Mexican rice, or a fresh side salad.
• Ideal for family dinners or parties—keep it in the crockpot on the “warm” setting for guests.

Additional Recipe Tips

• Use fire-roasted tomatoes for a smoky depth of flavor.
• To thicken the soup, puree 1 cup of the soup and stir it back in.
• If short on time, use rotisserie chicken (add in the last 30 minutes).
• Make it spicier by adding jalapeños or extra chili powder.

Variations

• Creamy Chicken Tortilla Soup: Stir in ½ cup heavy cream or cream cheese at the end.
• Vegetarian: Skip chicken, add extra beans and zucchini or bell peppers.
• Low-Carb/Keto: Omit corn and beans, add extra chicken and veggies.
• Smoky Flavor: Add chipotle peppers in adobo sauce.

Freezing and Storage Time

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm on the stovetop or in the microwave; add a splash of broth if needed.

Special Equipment Needed

• 6-quart slow cooker (crockpot)
• Cutting board and sharp knife
• Mixing spoon or ladle
• Forks (for shredding chicken)

Conclusion

Crockpot Chicken Tortilla Soup is everything you want in a meal—comforting, flavorful, hearty, and easy to make. The slow cooker does all the heavy lifting, leaving you with a rich, delicious broth filled with tender chicken, beans, and veggies. Topped with crunchy tortilla strips, fresh lime, and creamy avocado, it’s a dish that will quickly become a family favorite. Whether you’re serving it for a busy weeknight, a cozy weekend dinner, or a casual gathering, this soup delivers every time.

Print Recipe

Crockpot Chicken Tortilla Soup

Author: admin Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 6 hrs Total Time 6 hrs 15 mins

Servings: 6 Calories: 290 calories

Description

Crockpot Chicken Tortilla Soup is a hearty, flavorful, and comforting dish that combines tender shredded chicken, vegetables, beans, corn, and a perfectly spiced broth.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup:

• 1 ½ lbs boneless, skinless chicken breasts (or thighs)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz)
• 1 can (15 oz)
• 1 can (15 oz)
• 1 can (4 oz)
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp paprika
• ½ tsp oregano
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 of Juice lime

For Serving (Optional Toppings):

• Crispy tortilla strips or crushed tortilla chips
• Avocado slices
• Shredded cheddar or Monterey Jack cheese
• Fresh cilantro, chopped
• Jalapeño slices (for extra spice)
• Extra lime wedges

Instructions

1. Prep Ingredients : Dice onion, mince garlic, and rinse beans.
2. Layer Ingredients : Place chicken at the bottom of the crockpot, then add beans, corn, tomatoes, chilies, onion, garlic, and seasonings.
3. Add Broth : Pour chicken broth over the mixture and stir gently.
4. Cook : Cover and cook until chicken is tender.
5. Shred Chicken : Remove chicken, shred with forks, and return to crockpot.
6. Finish with Lime : Stir in fresh lime juice for brightness.
7. Serve : Ladle into bowls, add toppings, and enjoy.

Keywords: Crockpot Chicken Tortilla Soup