Why Make This Recipe

Crockpot Chicken Tortilla Soup is a comforting and hearty dish that is perfect for any day of the week. Not only is it simple to make, but it also allows for a lot of flexibility. You can adjust the ingredients to suit your taste, making it a versatile meal for the whole family. Plus, using a crockpot means you can set it and forget it—ideal for busy days. You can come home to a warm, delicious meal that’s ready to enjoy!

How to Make Crockpot Chicken Tortilla Soup

Making Crockpot Chicken Tortilla Soup is easy and requires minimal effort. Just follow these simple steps, and you’ll have a tasty soup ready to serve!

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:

Place chicken breasts in the bottom of a 6-quart or larger crockpot.
Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
Stir gently to combine ingredients around the chicken.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
Remove chicken from the crockpot and shred it using two forks.
Return shredded chicken to the crockpot.
Stir the shredded chicken into the soup.
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 the soup hot in bowls. For an extra touch, top each bowl with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado. This adds flavor, texture, and a colorful presentation! You can also serve it with a side of cornbread or tortilla wraps.

How to Store Crockpot Chicken Tortilla Soup

If you have leftovers, let the soup cool before storing it. Place it in an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze the soup for longer storage. Make sure to portion it into individual servings for easy reheating later. Thaw it in the fridge overnight before reheating and enjoy!

Tips to Make Crockpot Chicken Tortilla Soup

For an added kick, increase the chili powder or toss in some diced jalapeños.
Use rotisserie chicken instead of raw chicken for a quicker preparation.
Feel free to add other vegetables like bell peppers or zucchini for more nutrients.
If you like a thicker soup, add a tablespoon of cornstarch mixed with water before serving.

Variation

You can easily adapt this recipe to make it vegetarian. Simply replace the chicken with additional beans or vegetables like diced sweet potatoes, and use vegetable broth instead of chicken broth.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just be sure to increase the cooking time by an hour or so.
Can I make this soup on the stovetop?
Yes, you can! Just sauté the onions and garlic, add the other ingredients, bring to a boil, and simmer for about 30 to 40 minutes until the chicken is cooked.
Can I use other types of beans?
Absolutely! Feel free to use pinto beans, kidney beans, or any other beans you enjoy.

With this Crockpot Chicken Tortilla Soup recipe, you can create a flavorful meal that fits perfectly into your lifestyle. Enjoy!