Crockpot Chicken Tortilla Soup
What’s That Heavenly Aroma?
Ever walked into a kitchen and been hit with the aroma of spices and simmering goodness? That’s the magic of Crockpot Chicken Tortilla Soup! This dish is not just a meal; it’s an experience filled with warmth and flavor. You toss everything into a crockpot, let it do its thing, and boom—savor every cozy bite. It’s creamy, hearty, and oh-so-comforting, making it the perfect comfort food for any day of the week.
Why Make This Recipe
Let’s be real: life gets busy. We all need meals that are easy and delicious, and this tortilla soup checks off both boxes. Here’s why you’ll want to whip this up ASAP:
- Simplicity: Dump everything in the crockpot, and let it work its magic. Minimal effort, maximum flavor!
- Family Friendly: With flavorful ingredients, it’s a hit for kids and adults alike. Who doesn’t love a customizable tortilla night?
- Budget-Friendly: This soup uses basic pantry staples, so you won’t break the bank preparing a delicious dinner!
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
Ready to create some deliciousness? Follow these simple steps:
- Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add in the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder. Stir gently to combine the ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot.
- Stir the shredded chicken into the soup.
- 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)
Making this soup is like a walk in the park. Start by placing those chicken breasts at the bottom of your trusty crockpot, and pile everything on top. Think of it as layering flavors! Pro tip: For a bolder flavor, you can sauté your spices in a pan before adding them to the mix. Slow-cook for hours until you’re tempted to dive in early—trust me, the wait is worth it!
How to Serve Crockpot Chicken Tortilla Soup
Serve this vibrant soup in bowls and watch it come to life! Picture the bright red tomatoes, golden corn, and crispy tortilla chips all mingling together. Add a sprinkle of cilantro for that pop of color and a hint of freshness. The aroma? Simply inviting. Pair it with crusty bread or fluffy rice for a delightful twist.
How to Store Crockpot Chicken Tortilla Soup
Leftovers anyone? This soup keeps well! Store it in the fridge for up to 3–4 days, or freeze it for up to 3 months for a quick meal down the line. When reheating, add a splash of chicken broth if it’s too thick—nobody likes a gummy soup!
Tips to Make Crockpot Chicken Tortilla Soup
- Make it spicy: Add extra chili powder or diced jalapeños for some heat.
- Mix it up: Swap out chicken for shredded beef or use tofu for a vegetarian version.
- Don’t rush the cooking: Low and slow is the name of the game for the most tender chicken.
Variation
Want to switch things up? Try adding sweet potatoes or zucchini for extra veggies! Vegan? Use vegetable broth, skip the chicken, and load it up with beans for protein. The options are endless!
FAQs
Can I use frozen chicken?
Yes! Frozen chicken works, just plan for a longer cooking time (about 8-10 hours on low).
Can I make it ahead of time?
Absolutely! You can prep all the ingredients the night before and just toss them in the crockpot in the morning.
How can I thicken the soup?
If you prefer a thicker texture, add a handful of crushed tortilla chips during cooking or blend a portion of the soup and return it to the pot.
📌 Pin this recipe for your next cozy dinner night!
Crockpot Chicken Tortilla Soup
Ingredients
Method
- Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add in the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder. Stir gently to combine the ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot.
- Stir the shredded chicken into the soup.
- 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.
