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–+ servings
Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup: A Cozy Bowl of Comfort

Enjoy a warm bowl of Crockpot Chicken Tortilla Soup - a perfect blend of spices and tender chicken for a comforting meal.
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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 5 minutes
Total Time 6 hours 20 minutes
Servings: 6 bowls
Course: Chicken
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 lbs Boneless, skinless chicken breasts Thighs can be used for a richer flavor.
  • 1 can Black beans Rinsed and drained; substitute with pinto beans if desired.
  • 1 cup Corn Frozen corn can be used.
  • 1 can Diced tomatoes (with juice) Creates a rich broth base.
  • 1 can Diced green chilies Swap with jalapeños for extra spice.
  • 1 medium Onion (diced) Shallots can provide a milder taste.
  • 3 cloves Garlic (minced) Fresh garlic is recommended.
  • 2 tbsp Chili powder Adjust the amount for desired spiciness.
  • 1 tbsp Ground cumin Provides earthy depth.
  • 1 tsp Paprika Use smoked paprika for more intensity.
  • 4 cups Chicken broth Low-sodium broth is recommended.
  • to taste Salt and pepper Essential for seasoning.
For Toppings
  • 1 cup Tortilla strips Optional for gluten-free diets.
  • 1 medium Avocado (diced) Optional topping.
  • 1 cup Shredded cheese Monterey Jack or Cheddar recommended.
  • 1/4 cup Fresh cilantro For garnish.
  • 2 wedge Lime For a zesty twist.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Start by gathering all your ingredients for this delightful Crockpot Chicken Tortilla Soup. Dice the onion and mince the garlic, setting them aside. Rinse and drain the black beans, and if using frozen corn, make sure it’s ready to go.
  2. In your slow cooker, layer the chicken breasts at the bottom, followed by the black beans, corn, diced tomatoes with their juice, diced green chilies, onion, and minced garlic.
  3. Next, sprinkle the chili powder, ground cumin, paprika, salt, and pepper over the layered ingredients. Use your hands or a spoon to gently mix the spices in with the other ingredients.
  4. Pour the chicken broth over the entire mixture, ensuring that all solid ingredients are submerged.
  5. Cover your Crockpot, and set it to cook on low for 6 hours or on high for 3 hours.
  6. Once the cooking time is up, carefully remove the chicken breasts from the pot using tongs. Let them rest for a few minutes then shred the meat with two forks.
  7. Ladle the hot Crockpot Chicken Tortilla Soup into bowls, and add your favorite toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

This soup is perfect for meal prep and can be stored in the fridge or freezer for later enjoyment.

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