A warm bowl of soup can lift a cold day and feed a tired family.
INTRODUCTION
Crockpot Chicken Tortilla Soup is an easy, warm, and tasty meal you can make with little work. You put simple ingredients in a slow cooker and let them cook for hours. By the end, you have a rich soup with shredded chicken, beans, corn, and a mild spice. If you like simple slow cooker meals, you might also enjoy a crockpot beef and vegetable soup that uses the same easy method.
This soup works for weeknights, meal prep, or a weekend dinner. It uses pantry staples and a few fresh items. It fills bowls fast and makes the house smell good. The recipe is forgiving, so you can change amounts to fit your taste.
WHY YOU WILL LOVE THIS RECIPE
You will love this soup because it is easy, flexible, and full of flavor. It cooks slowly so the chicken becomes tender and the spices mix well. The soup is warm and bright from lime and cilantro when you serve it. It also feeds many people and makes good leftovers.
The soup is also healthy. It has lean chicken, beans for fiber, and corn for a touch of sweetness. You can make it milder or spicier, and you can add toppings to make each bowl your own. This is one of those recipes that feels special but takes very little time to prepare.
HOW TO MAKE Crockpot Chicken Tortilla Soup
This recipe uses a crockpot and a few bowls for prep. You do simple chopping and then let the slow cooker do the rest. The flavors build over time and need almost no attention.
Start by preparing the onion and garlic. Open the cans and rinse the beans. Add everything to the pot, set the time, and walk away. Near the end, shred the chicken inside the pot and stir it back in. Finish with crunchy tortilla strips, fresh cilantro, and a squeeze of lime.
EQUIPMENT NEEDED
- Crockpot or slow cooker (4 to 6 quart is fine)
- Cutting board and sharp knife
- Can opener
- Measuring spoons and cup
- Two forks for shredding the chicken
- Ladle and soup bowls
Ingredients You’ll Need :
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 4 cups chicken broth
- Salt and pepper to taste
- Crispy tortilla strips for topping
- Fresh cilantro for garnish
- Lime wedges for serving
STEP-BY-STEP INSTRUCTIONS :
- Place the chicken breasts at the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, onion, garlic, chili powder, cumin, chicken broth, salt, and pepper to the crockpot.
- Stir to combine all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 4 hours.
- About 30 minutes before serving, shred the chicken inside the pot using two forks and stir back into the soup.
- Serve hot, topped with crispy tortilla strips, cilantro, and lime wedges.
HOW TO SERVE Crockpot Chicken Tortilla Soup
Serve this soup hot in deep bowls. Add a handful of tortilla strips so they stay a little crunchy. Sprinkle chopped cilantro and give each bowl a lime wedge to squeeze. You can also add cheese, avocado slices, or a dollop of sour cream if you like.
For a full meal, serve the soup with warm corn tortillas or a simple green salad. If you want a heartier dinner, add cooked rice or quinoa to each bowl before ladling the soup. If you want to try a different slow-cooked pasta side, see a simple crockpot chicken tortellini recipe for inspiration.
STORAGE & FREEZING : Crockpot Chicken Tortilla Soup
To store: let the soup cool to room temperature, then put it in airtight containers. Keep in the fridge for up to 4 days. Reheat in a pot over medium heat, stirring until hot.
To freeze: cool the soup fully and place it in freezer-safe containers or heavy freezer bags. Leave some space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat slowly on the stove. Add fresh tortilla strips and cilantro after reheating for best texture.
Note: If you add crunchy toppings before storing, they will lose texture. Keep toppings separate until you serve.
SERVING SUGGESTIONS
- Top with shredded cheddar or Monterey Jack cheese for a creamy touch.
- Add sliced avocado or a spoon of guacamole for richness.
- Serve with lime wedges and extra cilantro for bright flavor.
- Offer hot sauce or chopped jalapeño for guests who want more heat.
- Place bowls of chopped green onions, diced tomatoes, and sour cream on the table so people can customize.
These small choices make the soup feel new each time you serve it. The toppings let people pick the level of spice and texture they prefer.
VARIATIONS
This recipe is easy to change. Try these ideas:
- Make it spicy: add a diced jalapeño or a dash of cayenne pepper.
- Make it smoky: use smoked paprika or add a small chipotle in adobo, chopped.
- Use rotisserie chicken: skip cooking the raw chicken and add shredded rotisserie chicken in the last 30 minutes.
- Make it vegetarian: leave out the chicken and use vegetable broth, add extra beans and chopped bell pepper.
- Add rice or pasta: cook rice in the pot near the end, or stir in cooked pasta right before serving.
If you want a creamy version, stir in a half cup of cream cheese or a splash of heavy cream at the end. You can also try pairing this soup with a rich stew like a crockpot chicken and gravy recipe for a full comfort-food night.
FAQS
Q: Can I use frozen chicken breasts?
A: Yes. You can use frozen chicken breasts. Add extra cooking time on low and check that the internal temperature reaches 165°F. It will still shred nicely.
Q: Can I make this on the stove?
A: Yes. Use a large pot on medium heat. Simmer for 20 to 30 minutes until the chicken is cooked through and flavors meld. Shred the chicken and serve.
Q: How do I make the soup less salty?
A: Use low-sodium chicken broth and taste before adding salt. Remember canned tomatoes, beans, and broth can add salt, so start with less and adjust at the end.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless chicken thighs work well and stay moist. Cook time is similar, and they shred easily.
Q: Will the tortilla strips get soggy?
A: If you put tortilla strips in the soup before storing, they will get soggy. Add them just before serving to keep crunch.
Q: Can I add other vegetables?
A: Yes. Diced bell peppers, zucchini, or carrots can be added. Cut them small and add at the start so they cook through.
MAKE-AHEAD TIPS FOR Crockpot Chicken Tortilla Soup
- Chop onion and mince garlic the day before and keep them in a sealed container in the fridge.
- Rinse and drain the beans ahead of time to save a few minutes in the morning.
- If you use rotisserie chicken, shred it and store it in the fridge until you are ready to add it.
- Make the soup the day before and reheat. Flavors often improve after a night in the fridge.
- Freeze portioned soup for quick lunches or dinners. Thaw in the fridge and reheat on the stove.
Conclusion
This Crockpot Chicken Tortilla Soup is an easy, tasty, and flexible meal you can make any night. It needs little work but gives you big flavor and warm comfort in a bowl. For more slow cooker versions and tips, try this helpful Crock Pot Chicken Tortilla Soup – The Country Cook that has similar steps and ideas. For a version with rich flavor and more detailed steps, see the Best Slow Cooker Chicken Tortilla Soup Recipe which offers extra tips and serving ideas. If you want a lighter or slightly different take, this Chicken Tortilla Soup Crock Pot – Dash of Sanity page gives another easy option to compare.
Enjoy this simple soup and make it your own with your favorite toppings and tweaks.
Crockpot Chicken Tortilla Soup
Ingredients
Method
- Place the chicken breasts at the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, onion, garlic, chili powder, cumin, chicken broth, salt, and pepper to the crockpot.
- Stir to combine all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 4 hours.
- About 30 minutes before serving, shred the chicken inside the pot using two forks and stir back into the soup.
- Serve hot, topped with crispy tortilla strips, cilantro, and lime wedges.