Crockpot Chicken Tortilla Soup is the ultimate comfort food that warms the soul. Picture this: the aroma of spices wafting through your kitchen as you prepare a dish that’s flavorful, satisfying, and incredibly easy to make. This slow cooker gem combines tender chicken, hearty beans, and zesty flavors, making it perfect for busy weeknights or cozy family gatherings. Trust me, once you make it, you’ll find yourself returning to this recipe again and again, especially on chilly evenings or when you crave something deliciously satisfying.
Why You’ll Love This Dish
There are plenty of reasons why Crockpot Chicken Tortilla Soup deserves a spot in your weekly meal rotation. For one, it’s a time-saver! Simply toss everything into your slow cooker and let it do all the work. Not to mention, it’s budget-friendly and relies on staples that you likely have in your pantry. Kids absolutely love it, thanks to the crunchy tortilla strips that add a fun twist. Whether you’re looking for a quick weeknight dinner or a dish to impress guests at a gathering, this soup checks all the boxes.
"This is everything I want in a soup—flavorful, hearty, and so easy to make. My kids gobbled it up!" – A satisfied home cook.
Preparing Crockpot Chicken Tortilla Soup
Making this dish is an absolute breeze. Here’s a quick overview of how the magic happens: you’ll combine fresh ingredients like chicken and vegetables with savory spices and broth. After letting it simmer in the slow cooker, you’ll shred the chicken and stir it back in for a warm, comforting soup that’s ready to enjoy. It’s as straightforward as it gets!
What You’ll Need
Gather these ingredients to whip up a batch of yum:
- 1 lb chicken breasts
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 4 cups chicken broth
- Salt and pepper to taste
- Crispy tortilla strips for serving
- Fresh cilantro for garnish
- Lime wedges for serving
Feel free to substitute chicken thighs for a juicier option or add diced bell peppers for extra flavor!
Directions to Follow
- Start by placing the chicken breasts in the slow cooker.
- Add the black beans, corn, diced tomatoes, onion, garlic, chili powder, cumin, and chicken broth into the pot.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is thoroughly cooked.
- Once done, remove the chicken, shred it with two forks, and return it to the soup.
- Serve hot, topped generously with crispy tortilla strips, fresh cilantro, and a squeeze of lime.
Best Ways to Enjoy It
Serving Crockpot Chicken Tortilla Soup is all about enhancing the experience. Ladle it into bowls and top with crispy tortilla strips for a delightful crunch. Fresh cilantro adds a burst of color and freshness, while a squeeze of lime brightens up the flavors. Pair it with a side of crusty bread or a simple green salad for a complete meal. You can also set out toppings like diced avocado, shredded cheese, or jalapeños for a fun, make-your-own-soup bar.
Storage and Reheating Tips
Storing leftovers? No problem! Allow the soup to cool completely before transferring it to an airtight container. You can keep it in the fridge for up to 4 days. For longer storage, consider freezing it—just be sure to leave some space in the container, as the soup will expand when frozen. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stove or in the microwave until warm.
Practical Cooking Tips
For the best results, here are a few helpful tips:
- Use fresh spices—chili powder and cumin can lose their potency over time, so fresh spices yield the best flavor.
- For extra depth, sauté the onion and garlic before adding them to the slow cooker; this enhances the overall taste.
- If you want a thicker soup, consider adding a tablespoon of cornmeal or masa harina during the last hour of cooking.
Creative Twists
Want to switch things up? Here are some variations you can try:
- Add diced bell peppers or jalapeños for an added kick.
- Swap black beans for pinto or kidney beans, depending on your preferences.
- For a creamier texture, mix in half a cup of heavy cream or Greek yogurt just before serving.
- Try making it vegetarian by replacing the chicken with chickpeas or additional beans and using vegetable broth instead of chicken broth.
Your Questions Answered
How long does it take to prepare this soup?
Prep time is about 15 minutes, and then you’ll let your slow cooker do the heavy lifting for 6-8 hours on low or 3-4 hours on high.
Can I use frozen chicken breasts?
Yes! You can use frozen chicken breasts; just make sure to increase the cooking time to ensure they reach the proper internal temperature.
What’s the best way to reheat leftovers?
For leftovers, reheating on the stove over medium heat works best. You can also microwave individual servings in a bowl covered with a microwave-safe lid or plate.
With these tips and insights, you’re set for a delightful culinary adventure with Crockpot Chicken Tortilla Soup. Enjoy the comforting warmth each bowl brings!
Print
Crockpot Chicken Tortilla Soup
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A flavorful and hearty soup made with tender chicken, beans, and zesty spices, perfect for weeknights or gatherings.
Ingredients
- 1 lb chicken breasts
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 4 cups chicken broth
- Salt and pepper to taste
- Crispy tortilla strips for serving
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Place the chicken breasts in the slow cooker.
- Add the black beans, corn, diced tomatoes, onion, garlic, chili powder, cumin, and chicken broth into the pot.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is thoroughly cooked.
- Once done, remove the chicken, shred it with two forks, and return it to the soup.
- Serve hot, topped with crispy tortilla strips, fresh cilantro, and a squeeze of lime.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge or freeze for longer storage. Reheat on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg