Print

Crockpot Chicken Tortilla Soup

crockpot chicken tortilla soup - featured image
Print Recipe

This cozy crockpot chicken tortilla soup is a comforting, easy-to-make dinner packed with tender chicken, smoky spices, beans, corn, and topped with crunchy tortilla strips, cheese, avocado, and more. Perfect for busy weeknights, potlucks, or meal prepping, it delivers homestyle flavor with minimal effort.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn kernels, drained (or 1 1/2 cups frozen corn)
  • 1 (15 oz) can fire-roasted diced tomatoes
  • 1 (4 oz) can diced green chilies
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 6 cups chicken broth (low sodium recommended)
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika (optional)
  • 1/2 tsp dried oregano
  • 1 tsp salt (plus more to taste)
  • 1/4 tsp black pepper
  • Juice of 1 lime (about 2 tablespoons), plus extra wedges for serving
  • 2 cups tortilla strips or chips, crushed
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 large avocado, diced
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup chopped fresh cilantro
  • Fresh jalapeño slices (optional)

Instructions

  1. Dice the onion, bell pepper, and garlic. Rinse and drain the black beans and corn. Optionally, cut chicken breasts into large chunks for faster cooking.
  2. Add chicken breasts to the bottom of a 6-quart slow cooker. Scatter onion, bell pepper, garlic, black beans, corn, tomatoes (with juices), and green chilies on top.
  3. Sprinkle in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Pour in chicken broth. Stir gently to combine, ensuring chicken is mostly covered.
  4. Cover and cook on Low for 6-7 hours or High for 3-4 hours, until chicken is tender. Add lime juice during the last 30 minutes of cooking.
  5. Remove chicken and shred with two forks. Return shredded chicken to the crockpot and stir. Add more broth if soup is too thick.
  6. Taste and adjust seasoning with additional salt or lime juice as needed.
  7. Prepare toppings: warm tortilla strips in the oven for extra crispiness, and set out cheese, avocado, sour cream, cilantro, and jalapeños.
  8. Ladle soup into bowls and let everyone add their favorite toppings.

Notes

For a richer flavor, sauté onion, garlic, and pepper before adding to the crockpot. Use thighs for juicier chicken. Only add tortilla strips to individual bowls to keep them crispy. Adjust spice level with jalapeños or chipotle peppers. Prep veggies the night before for convenience. Soup can be made vegetarian by omitting chicken and using vegetable broth.

Nutrition

Keywords: crockpot chicken tortilla soup, slow cooker soup, Mexican soup, easy dinner, comfort food, gluten-free, meal prep, chicken soup, cozy recipes

Find it online: https://norasfoods.com/crockpot-chicken-tortilla-soup-recipe-easy-cozy-dinner-with-crunchy-toppings/