INTRODUCTION
There’s something wonderfully comforting about a warm bowl of Crockpot Chicken Tortilla Soup, especially on a chilly day. This dish brings together tender chicken, vibrant tomatoes, and hearty black beans, all simmered to perfection in one pot. It’s a meal that not only fills your stomach but also warms your heart, making it a favorite for family dinners and cozy gatherings. With minimal prep time and maximum flavor, this soup becomes a go-to for busy weeknights when you want something nourishing and delicious.
Why You’ll Love This Recipe
This easy slow-cooker soup is loved for its simplicity and the delicious way it satisfies. You can throw all the ingredients in the crockpot and let it work its magic while you tackle your day. The combination of spices creates a rich flavor profile, and the garnishes bring an extra layer of texture and taste. It’s budget-friendly and perfect for the whole family, meaning even the pickiest eaters will slurp it down with delight.
“I made this for my family, and it was a hit! So easy to prepare, and the flavors are amazing!” – A happy reader
How to Make Crockpot Chicken Tortilla Soup
Making this succulent soup is as easy as layering your ingredients in a slow cooker and letting them cook. In just a few steps, you’ll have a hearty meal ready for any occasion. Gather the simple yet flavorful ingredients, and you’ll be well on your way to enjoying a steaming bowl of goodness.
Ingredients
Here’s what you’ll need to whip up this delightful soup:
- 1 pound boneless, skinless chicken breasts
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, rinsed and drained (15 oz)
- 1 cup corn (frozen or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Shredded cheese for garnish (optional)
- Avocado for garnish (optional)
- Lime wedges for serving (optional)
Substitution tips: If you don’t have black beans, feel free to use pinto beans instead. For a vegan option, substitute the chicken with chickpeas and use vegetable broth.
Directions
- Start by placing the chicken breasts at the bottom of your slow cooker.
- Add in the diced tomatoes, black beans, corn, chopped onion, and minced garlic.
- Pour the chicken broth over the mixture and sprinkle in the chili powder, cumin, salt, and pepper.
- Give everything a gentle stir to let the spices mingle with the other ingredients.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours, until the chicken is fully cooked.
- Once done, carefully remove the chicken and shred it using two forks before returning it to the soup.
- Serve hot, garnished with tortilla strips, shredded cheese, avocado, and lime wedges if desired.
Serving Suggestions
This soup is versatile enough to stand on its own, yet it pairs wonderfully with a side salad or some crusty bread. Consider topping your bowl with fresh cilantro or diced jalapeños for an added kick. For a delightful meal, serve it alongside a refreshing corn salad or some guacamole. It’s perfect for game nights or casual dinners with friends!
Storage & Reheating
To keep your leftover soup fresh, allow it to cool completely before transferring it to an airtight container. It lasts in the fridge for about 3 to 4 days. For longer storage, you can freeze the soup for up to three months. When reheating, just warm it gently on the stove or in the microwave until heated throughout. If it thickens too much, simply add a splash of chicken broth to bring it back to your desired consistency.
Pro Tips
- For added depth of flavor, consider sautéing the onions and garlic in a bit of olive oil before adding them to the crockpot.
- If you like more heat, toss in some diced jalapeños or a pinch of cayenne pepper.
- Chop fresh herbs like cilantro and toss them in just before serving for an aroma boost!
Variations
Feel free to customize this soup! Swap out the chicken for turkey or even tofu for a vegetarian version. You can also mix in different vegetables like bell peppers or zucchini. Experimenting with spices can lead to an exciting flavor explosion—try smoked paprika or a dash of oregano for a slightly different profile.
FAQs
Can I use frozen chicken breasts?
Absolutely! You can throw frozen chicken breasts directly into the crockpot; just be sure to extend the cooking time by about an hour.
Can I make this soup on the stovetop?
Yes! Sauté the onions and garlic, then add the other ingredients and simmer for about 30 minutes or until the chicken is cooked through.
Is it okay to leave the soup on the warm setting?
Yes, you can keep it on the warm setting for a couple of hours, but if you leave it longer, it may change the texture.
Slow Cooker Recipes
Easy Dinner Ideas
Crockpot Chicken Tortilla Soup
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A deliciously comforting Crockpot Chicken Tortilla Soup filled with tender chicken, vibrant tomatoes, and hearty black beans.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, rinsed and drained (15 oz)
- 1 cup corn (frozen or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Shredded cheese for garnish (optional)
- Avocado for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the diced tomatoes, black beans, corn, chopped onion, and minced garlic.
- Pour the chicken broth over the mixture and sprinkle the chili powder, cumin, salt, and pepper.
- Gently stir to mix ingredients and spices.
- Cover and cook on low for 6-8 hours or on high for 4 hours, until the chicken is fully cooked.
- Carefully remove the chicken, shred it with two forks, and return it to the soup.
- Serve hot, garnished with tortilla strips, shredded cheese, avocado, and lime wedges as desired.
Notes
For added depth, sauté onions and garlic before adding to crockpot. Customize with different vegetables or spices for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg