Description
This Crockpot Chicken Tortilla Soup is thick, hearty, and loaded with tender chicken, black beans, corn, and just the right kick of spice. The crockpot does all the work while you go about your day, making it perfect for feeding a crowd without breaking a sweat.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes with green chiles (e.g., Rotel)
- 1 can (8 oz) tomato sauce
- 4 cups low-sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 1.5 cups frozen)
- 2 teaspoons ground cumin
- 1 tablespoon chili powder (preferably ancho)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 2 tablespoons fresh lime juice
- For the toppings:
- Crushed tortilla chips (sturdy variety, e.g., Juanita’s or Restaurant Style)
- 1 cup shredded Mexican blend cheese (Monterey Jack, cheddar, or mix)
- ½ cup sour cream (or Greek yogurt)
- ¼ cup fresh cilantro, chopped
- 1 avocado, diced
- Lime wedges for serving
Instructions
- Prep your ingredients (10 minutes): Dice the onion and mince the garlic. Drain and rinse the black beans. Drain the corn. Open the cans of diced tomatoes with green chiles and tomato sauce. Measure out your spices.
- Layer the ingredients in the slow cooker (5 minutes): Place the chicken breasts in the bottom of the crockpot. Sprinkle the diced onion and minced garlic over the top. Add the diced tomatoes with green chiles, tomato sauce, black beans, and corn. Pour in the chicken broth. Add the cumin, chili powder, smoked paprika, dried oregano, salt, and pepper. Do not stir yet.
- Cook on low or high: Cover and cook on low for 4-6 hours or on high for 2-3 hours. The soup is done when the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
- Shred the chicken (5 minutes): Carefully remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the meat. Return the shredded chicken to the pot and stir everything together.
- Add the finishing touches (2 minutes): Stir in the fresh lime juice. Taste and adjust seasoning. Let the soup sit on warm for 10-15 minutes before serving to allow flavors to meld and broth to thicken slightly.
- Prepare the toppings (5 minutes): While the soup rests, crush a handful of tortilla chips. Shred the cheese if needed. Dice the avocado and squeeze a little lime juice on it. Chop the cilantro. Arrange everything in small bowls for guests to customize their bowls.
- Serve and enjoy: Ladle the soup into bowls. Let everyone add their own toppings: crushed chips, cheese, sour cream, avocado, cilantro, and a lime wedge on the side. Serve immediately.
Notes
For a spicier version, add a diced jalapeño or ½ teaspoon cayenne pepper. For a creamy version, stir in ½ cup heavy cream or coconut milk at the end. To make it vegetarian, swap chicken for an extra can of black beans and use vegetable broth. The soup is even better the next day—make it ahead for deeper flavor. If soup is too thin, mix 2 tablespoons cornstarch with ¼ cup cold water and stir in; cook on high for 15 minutes to thicken.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 280
- Sugar: 6
- Sodium: 680
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 28
- Fiber: 7
- Protein: 28
Keywords: crockpot chicken tortilla soup, easy tortilla soup, slow cooker soup, chicken soup, Mexican soup, crowd-pleasing soup, potluck soup