Description
This Crockpot Chicken Tortilla Soup is a warm, comforting, and easy-to-make meal packed with tender chicken, rich spices, vegetables, and vibrant flavors. Perfect for chilly evenings or anytime you need a hearty, family-friendly soup that requires minimal prep and fills your kitchen with irresistible aromas.
Ingredients
Scale
Main Ingredients
- 2–3 chicken breasts (about 1.5 pounds)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper, to taste
Toppings & Garnishes
- Tortilla strips or chips (for serving)
- Juice of 1 lime
- Fresh cilantro, chopped
- Diced avocado (optional)
- Sour cream (optional)
- Shredded cheddar or Monterey Jack cheese (optional)
Optional Variations
- Diced jalapeños or cayenne pepper (for spice)
- Pinto or kidney beans (instead of black beans)
- Bone-in chicken breasts or thighs (for richer broth)
Instructions
- Prepare Your Ingredients: Rinse and trim the chicken breasts. Dice the onion and mince the garlic to release their bold flavors effortlessly throughout the soup.
- Layer Everything in the Crockpot: Place the chicken breasts at the bottom of the crockpot. Add diced tomatoes, black beans, corn, chopped onion, minced garlic, and spices (cumin, chili powder, paprika). Pour in the chicken broth to keep everything tender and flavorful.
- Slow Cook to Perfection: Set your crockpot to low and cook for 6 to 8 hours, or high for 3 to 4 hours, until the chicken is tender and falls apart easily.
- Shred the Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir to combine all the flavors.
- Finish with Fresh Ingredients: Just before serving, squeeze fresh lime juice into the soup and stir in chopped cilantro to brighten every spoonful.
- Serve: Ladle the soup into bowls and top with crispy tortilla strips or chips, avocado, sour cream, and shredded cheese if desired.
Notes
- Use bone-in chicken breasts or thighs for added depth and richer broth.
- Don’t skip the lime juice—it enhances and brightens the flavors.
- Add spices early in the cooking process to allow flavors to meld deeply.
- Keep tortilla chips separate until serving to maintain crunchiness.
- Adjust salt at the end to account for salt in broth and beans.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg
Keywords: crockpot chicken tortilla soup, slow cooker soup, chicken soup, tortilla soup, easy dinner, comforting soup, gluten-free soup
