Is there anything better than a warm, comforting soup on a chilly evening?
When the weather gets brisk and cozy blankets come out, there’s nothing like a hearty bowl of Crockpot Chicken Tortilla Soup to warm you up. This soul-soothing dish is not only a breeze to whip up, but it also brings all the flavors of a traditional Mexican fiesta right to your kitchen! Imagine tender chicken, zesty tomatoes, and a sprinkle of crispy tortilla chips—all slowly simmered to perfection. Yummm!
Why make this recipe
This soup is a true winner for a handful of reasons:
- Easy cleanup? Check! Just toss everything in the crockpot and let it do its magic.
- Money-friendly? Absolutely! You can feed a crowd without burning a hole in your wallet.
- Family-approved? You better believe it! Kids love the fun toppings, and adults appreciate the rich flavors. Who doesn’t enjoy a meal that everyone can dig into?
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, and avocado (for serving)
Directions:
Ready to whip up some magic? Follow these easy steps:
- 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 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 and stir it 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 as easy as pie (or should I say soup!). Just pop your chicken in the crockpot, toss in your colorful ingredients, and let it bubble away. Pro tip: If you want to make it even heartier, consider adding some chopped bell peppers or even corn tortillas directly into the mix! And remember, don’t skip the toppings—they’re the secret to making this soup next-level awesome!
How to serve Crockpot Chicken Tortilla Soup
Serve this soup in vibrant bowls, brightened up with fresh cilantro and a sprinkle of cheese on top. The aroma wafts through the air, beckoning you closer. For an extra crunch, add some tortilla chips right before diving in—every spoonful bursts with excitement and flavor, thanks to those delightful toppings.
How to store Crockpot Chicken Tortilla Soup
This soup is a champ when it comes to leftovers! You can keep it in the fridge for about 3-4 days. Planning ahead? Freeze it in an airtight container, and it’ll last for up to 3 months. When you’re ready to enjoy, just reheat on the stove or in the microwave; it’s like a warm hug all over again!
Tips to make Crockpot Chicken Tortilla Soup
Here are a few insider tricks to elevate your soup game:
- Use frozen chicken: If you’re in a pinch, you can toss frozen chicken straight into the crockpot; just increase the cooking time a bit.
- Get creative with toppings: Try adding sliced jalapeños, radishes, or even a squeeze of lime for a fresh twist!
- Double the recipe: This soup freezes beautifully, so make a big batch for quick meals later on.
Variation
Want to switch things up? Make it vegan by replacing chicken with jackfruit or chickpeas and use vegetable broth instead of chicken broth. Spice it up with some extra chili powder or hot sauce for added kick!
FAQs
1. Can I use frozen chicken?
Absolutely! Just remember to extend the cooking time a bit.
2. How can I make this soup spicier?
Add more chili powder, jalapeños, or even a splash of your favorite hot sauce.
3. Can I make this soup ahead of time?
Yep! It sits well in the fridge for a few days or freezes beautifully for those busy weeks ahead.
📌 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 the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir gently to combine 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 and stir it 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.