Why Make This Recipe
Crockpot Chicken Tortilla Soup is a comforting and tasty meal perfect for busy days. It allows you to throw everything in the slow cooker and come back to a warm, delicious soup. You get tender chicken, a blend of vegetables, and flavorful spices without much fuss. Plus, it’s customizable with toppings!
How to Make Crockpot Chicken Tortilla Soup
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 4 cups chicken broth
- Salt and pepper to taste
- Crispy tortilla strips for serving
- Shredded cheese, avocado, and cilantro for garnish (optional)
Directions:
- Place the chicken breasts at the bottom of the crockpot.
- Add diced tomatoes, black beans, corn, onion, garlic, chili powder, cumin, and chicken broth over the chicken.
- Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Shred the chicken in the pot using two forks and stir to combine.
- Serve the soup hot, topped with crispy tortilla strips and garnished with cheese, avocado, and cilantro if desired.
How to Serve Crockpot Chicken Tortilla Soup
Serve this soup hot in a bowl. Top it with crispy tortilla strips for crunch. You can also add shredded cheese, avocado slices, and fresh cilantro to enhance the flavor. Enjoy it with a side of tortilla chips for a complete meal.
How to Store Crockpot Chicken Tortilla Soup
To store leftovers, let the soup cool completely. Transfer it to an airtight container and keep it in the fridge for up to 3 days. You can also freeze the soup for up to 2 months. Just thaw it overnight in the fridge before reheating.
Tips to Make Crockpot Chicken Tortilla Soup
- Use fresh herbs for a brighter taste.
- Adjust the spices to make it milder or spicier, depending on your preference.
- Feel free to add other vegetables like bell peppers or zucchini for added nutrition.
- If you like a thicker soup, you can mash some of the beans before adding them to the pot.
Variation
For a vegetarian option, you can replace the chicken with extra beans or vegetables and use vegetable broth instead of chicken broth.
FAQs
- Can I make this soup in advance? Yes, you can prepare the soup a day before and store it in the refrigerator. Just reheat it when ready to serve.
- What can I use instead of chicken? You can use shredded rotisserie chicken or a mix of beans and vegetables for a vegetarian version.
- Is this soup gluten-free? Yes, this soup is gluten-free as long as the ingredients used, like the broth and tortilla strips, are gluten-free.
Crockpot Chicken Tortilla Soup
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 piece onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 4 cups chicken broth
- Salt and pepper to taste
Toppings
- Crispy tortilla strips for serving
- Shredded cheese, avocado, and cilantro for garnish (optional)
Method
Preparation
- Place the chicken breasts at the bottom of the crockpot.
- Add diced tomatoes, black beans, corn, onion, garlic, chili powder, cumin, and chicken broth over the chicken.
- Season with salt and pepper.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Shred the chicken in the pot using two forks and stir to combine.
Serving
- Serve the soup hot, topped with crispy tortilla strips and garnished with cheese, avocado, and cilantro if desired.