Crockpot Chicken Tortilla Soup

Why Make This Recipe

Crockpot Chicken Tortilla Soup is a warm and comforting dish that’s perfect for busy days. This recipe is simple to make and packed with flavors that everyone will love. Using a slow cooker means you can set it and forget it, allowing the ingredients to meld together beautifully. Plus, it’s a great way to use up ingredients you might have on hand. Whether for a cozy family dinner or a gathering with friends, this soup is sure to be a hit!

Thank you for reading this post, don't forget to subscribe!

How to Make Crockpot Chicken Tortilla Soup

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)

Directions:

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

Serve this delicious soup hot in individual bowls. For the best experience, top each bowl with crushed tortilla chips, shredded cheese, a dollop of sour cream, and fresh avocado slices. These toppings add extra flavor and texture, making the dish even more enjoyable.

How to Store Crockpot Chicken Tortilla Soup

To store leftovers, let the soup cool completely. Then transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the soup for longer storage, up to 3 months. Just make sure to use a freezer-safe container. When you’re ready to eat it, simply reheat on the stove or in the microwave.

Tips to Make Crockpot Chicken Tortilla Soup

1. Adjust spices: If you prefer a spicier soup, add more chili powder or a dash of hot sauce.
2. Use different beans: Feel free to swap the black beans for pinto beans or kidney beans.
3. Add veggies: Toss in bell peppers or zucchini for additional nutrition and flavor.
4. Make it vegetarian: Use vegetable broth and substitute the chicken with more beans or lentils.

Variation

For a creamy version of this soup, stir in some cream cheese or heavy cream during the last 30 minutes of cooking. This will give the soup a rich and velvety texture.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just keep in mind that it may take a little longer to cook through.

2. Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you ensure that your taco seasoning does not contain gluten.

3. Can I make this soup in an Instant Pot?
Absolutely! Use the sauté function to cook the onions and spices first, then add the remaining ingredients. Cook on high pressure for about 15 minutes, and then shred the chicken as instructed.

Enjoy your Crockpot Chicken Tortilla Soup!

Print