Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup is a comforting dish that delivers warmth and flavor with minimal effort. Whether you’re coming home after a long day or looking for an easy crowd-pleaser for family gatherings, this soup checks all the boxes. It’s packed with tender shredded chicken, black beans, corn, and a delightful mix of spices that evoke the vibrant flavors of Mexican cuisine. Trust me, once you make this delicious soup, it might be the new favorite on your menu!

What Sets This Recipe Apart

What makes Crockpot Chicken Tortilla Soup truly special is its effortless preparation and incredible taste. It’s not only a time-saver for busy weeknights but also a budget-friendly meal that feeds a crowd. With its rich, zesty flavor profile, it’s sure to please both kids and adults alike. The beauty of this recipe lies in its versatility as well; you can customize it to your family’s preferences or dietary needs while keeping the essence of Mexican flavors intact.

“This soup quickly became a staple at our family dinners. The kids ask for it weekly! Love how easy it is to make!” – A satisfied home cook

Your Easy Cooking Guide

Ready to make this mouthwatering Crockpot Chicken Tortilla Soup? The process is simple and straightforward. Start by layering your ingredients in the crockpot, let it simmer for hours, and you’ll be rewarded with a sumptuous soup. You’ll shred the chicken at the end, mixing it back into the fragrant broth for a hearty finish. Here’s how to bring this meal to life!

Everything You Need for This Recipe

Gather your ingredients before you start cooking to make the process smooth and enjoyable. Here’s what you will need:

• 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)

Feel free to swap black beans for pinto beans or adjust the spice levels to suit your taste!

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Step-by-Step Directions

1. Start by placing the chicken breasts at the bottom of your 6-quart or larger crockpot.
2. Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder.
3. Stir gently to combine the ingredients around the chicken.
4. Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is thoroughly cooked and tender.
5. Once done, remove the chicken from the crockpot, shred it using two forks, and return the shredded chicken back to the pot.
6. Stir the shredded chicken into the soup until well combined.
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.

What to Serve It With

Crockpot Chicken Tortilla Soup is versatile and can be paired with a variety of sides. Consider serving it with warm, crusty bread or garlic toasts for a comforting meal. A side of Mexican rice is also a great option. For a fresher touch, prepare a simple avocado salad or a side of seasoned tortilla chips to elevate your dining experience. Don’t forget to offer a selection of toppings like sliced jalapeños or lime wedges to give it that perfect finishing touch!

Keeping Crockpot Chicken Tortilla Soup Fresh Longer

Storing leftovers properly is key to enjoying your soup over several days. Allow the soup to cool to room temperature before transferring it to an airtight container. You can keep it in the refrigerator for up to 4 days. If you want to store it longer, consider freezing it in portions; soup freezes well and can last up to 4 months in the freezer.

When reheating, make sure to stir and heat it thoroughly until steaming. If you find the soup thickens in the fridge, add a little water or broth to reach your desired consistency.

Expert Advice

Here are some pro tips to take your Crockpot Chicken Tortilla Soup to the next level:

1. Layering Flavors: Sautéing onions and garlic prior to adding them to the pot can deepen the flavor of the soup.
2. Add Butter: For a richer taste, add a tablespoon of unsalted butter right before serving.
3. Spacing Ingredients: It’s crucial to not overcrowd the crockpot. If using larger quantities, consider making two batches.

Creative Twists

Feeling adventurous? Here are a few ideas to mix it up:

• Spicier Kick: Add sliced jalapeños or a spoonful of your favorite hot sauce.
• Creamy Version: Stir in a cup of heavy cream or half-and-half before serving for a richer texture.
• Vegetarian Option: Replace chicken with extra beans, tofu, or jackfruit for a vegetarian-friendly soup.

Your Questions Answered

What is the prep time for this soup?

The prep time is minimal, roughly 10-15 minutes, as you simply layer the ingredients in the crockpot.

Can I substitute the chicken broth?

Absolutely! If you’re looking for a vegetarian version, vegetable broth is a great alternative.

How can I store leftovers safely?

Let the soup cool and transfer it into airtight containers. Refrigerate for up to 4 days or freeze it for longer storage.

This Crockpot Chicken Tortilla Soup is perfect for any occasion, bringing warmth and satisfaction with every spoonful. Enjoy making this beloved dish and see how quickly it becomes a household favorite!

Crockpot Chicken Tortilla Soup

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• Total Time: 255 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

A comforting and flavorful chicken tortilla soup made effortlessly in a crockpot, perfect for busy weeknights or family gatherings.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Place the chicken breasts at the bottom of your crockpot.
2. Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder.
3. Stir gently to combine the ingredients around the chicken.
4. Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is thoroughly cooked and tender.
5. Once done, remove the chicken from the crockpot, shred it using two forks, and return the shredded chicken back to the pot.
6. Stir the shredded chicken into the soup until well combined.
7. Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, and sliced avocado if desired.

Notes

For variations, add jalapeños for extra heat, or heavy cream for a creamy soup. Substitute chicken with beans or tofu for a vegetarian option.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 4g
• Sodium: 700mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 24g
• Cholesterol: 65mg

Keywords: crockpot, chicken soup, tortilla soup, Mexican, easy recipe