Crockpot Chicken Tortilla Soup

Why Make This Recipe

Crockpot Chicken Tortilla Soup is a perfect dish for busy days. It’s easy to prepare, requires minimal cleanup, and fills your home with a wonderful aroma as it cooks. This soup is not only delicious and comforting but also packed with nutrients from the veggies and beans. Whether you want a warm meal for your family or a dish to share during gatherings, this recipe is sure to please everyone.

How to Make Crockpot Chicken Tortilla Soup

1. Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
2. Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
3. Stir gently to combine the ingredients around the chicken.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
5. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
6. Stir the shredded chicken into the soup.
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.
8. Serve hot.

Ingredients

• 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)

How to Serve Crockpot Chicken Tortilla Soup

Serve the soup hot in bowls. Top each serving with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado for added flavor and texture. You can enjoy it as a hearty meal on its own or with a side of warm tortillas or cornbread.

How to Store Crockpot Chicken Tortilla Soup

To store any leftovers, let the soup cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat on the stove or in the microwave.

Tips to Make Crockpot Chicken Tortilla Soup

• You can add more vegetables, like bell peppers or zucchini, for extra nutrition.
• Adjust the spice level by adding more or less chili powder according to your taste.
• For a creamier texture, you can stir in a bit of cream cheese before serving.

Variation

You can make this soup with shredded beef or turkey instead of chicken for a different flavor. Additionally, you can use vegetable broth and leave out the chicken for a vegetarian version.

FAQs

Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken breasts. Just ensure the cooking time is longer if you’re starting with frozen meat.

Can I make this soup spicier?
Absolutely! You can add jalapeños, increase the chili powder, or use a spicier taco seasoning for a kick.

How can I make this recipe ahead of time?
You can prepare the ingredients and place them in the crockpot insert the night before. Store it in the fridge and start cooking in the morning for a ready-to-go meal!

Crockpot Chicken Tortilla Soup

A comforting and nutritious soup made easy in the crockpot, filled with chicken, beans, and spices, perfect for busy days and gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Main Course, Soup

Cuisine Mexican

Servings 6 servings

Calories 300 kcal

Ingredients

  

Main Ingredients

• 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 oz packet taco seasoning
• 1 tsp cumin
• 1/2 tsp chili powder

Garnishes and Optional Ingredients

• 1/4 cup chopped fresh cilantro for garnish, optional
• Tortilla chips
• Shredded cheese
• Sour cream
• Avocado for serving

Instructions

 

Preparation

• Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
• Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
• Stir gently to combine the ingredients around the chicken.

Cooking

• 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 and stir into the soup.

Serving

• 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.

Notes

You can add more vegetables, like bell peppers or zucchini, for extra nutrition. Adjust the spice level by adding more or less chili powder according to your taste. For a creamier texture, you can stir in a bit of cream cheese before serving. To store any leftovers, let the soup cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.

Keyword Chicken Soup, Comfort Food, Crockpot Chicken Tortilla Soup, Easy Dinner, Healthy Soup