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Crockpot Chicken Tortilla Soup

Cozy Up with Easy Crockpot Chicken Tortilla Soup Delight

An easy-to-make Crockpot Chicken Tortilla Soup featuring tender chicken, bold spices, and vibrant veggies, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pieces Boneless, Skinless Chicken Breasts Chicken thighs can be used for richer flavor.
  • 1 can Black Beans Drained and rinsed.
  • 1 cup Corn Frozen corn can be used.
  • 1 can Diced Tomatoes With juice, essential for the soup base.
  • 1 can Diced Green Chilies Optional jalapeños for more heat.
  • 1 medium Onion Diced, yellow or white preferred.
  • 3 cloves Garlic Minced, fresh preferred.
  • 2 tablespoons Chili Powder Adjust according to spice preference.
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Paprika Smoked paprika adds a unique twist.
  • 4 cups Chicken Broth Use homemade or low-sodium for health.
  • Salt and Pepper To taste.
For Serving
  • 1 cup Tortilla Strips Can substitute with crushed tortilla chips.
  • 1 medium Avocado Diced, optional but highly recommended.
  • 1 cup Shredded Cheese Use favorite type or omit.
  • 1/4 cup Fresh Cilantro Optional garnish.
  • 1 number Lime Cut into wedges for serving.

Equipment

  • Crockpot

Method
 

Step‑by‑Step Instructions
  1. Start by dicing one medium onion and mincing three cloves of fresh garlic. Set them aside.
  2. In the crockpot, layer two chicken breasts, followed by the black beans, corn, diced tomatoes, and green chilies. Top with onion and garlic.
  3. Sprinkle two tablespoons of chili powder, one tablespoon of ground cumin, and one teaspoon of paprika over the ingredients. Season with salt and pepper.
  4. Pour four cups of chicken broth over the mixture in the crockpot.
  5. Cover the crockpot and cook on low for 6 hours or high for 3 hours.
  6. Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the soup.
  7. Serve hot in bowls and top with tortilla strips, avocado, cheese, cilantro, and lime.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 4mg

Notes

Searing the chicken before cooking enhances flavor. Store in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.

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