Crockpot Chicken Tortilla Soup
There’s something so comforting about a warm bowl of soup, especially when it’s as easy to whip up as Crockpot Chicken Tortilla Soup. Just imagine coming home to the tantalizing aroma of spices and tender chicken waiting for you! It’s the perfect meal for a busy weeknight or a cozy weekend gathering.
Why You’ll Love This
Crockpot Chicken Tortilla Soup is a crowd-pleaser packed with flavor. It’s loaded with wholesome ingredients, is super easy to prepare, and all you really need is one pot! Plus, the best part? You can totally customize it with your favorite toppings. It’s warm, hearty, and just what you need to chase the chill away—definitely a recipe that gets better with every spoonful.
Making Crockpot Chicken Tortilla Soup
Getting this soup on the table couldn’t be simpler. With just a few steps and a little patience, you’ll have a comforting dish ready to serve. And because it’s made in the crockpot, you can go about your day without having to hover over the stove. Just toss everything in, let it cook, and you’ll be rewarded with a delicious meal!
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)
The Simple Process
- 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 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.
Best Ways to Enjoy This
Serving Crockpot Chicken Tortilla Soup is all about that cozy vibe. Ladle it into bowls and let everyone garnish their soup with their favorites—whether it’s crunchy tortilla chips, a sprinkle of cheese, or creamy avocado slices. It’s not just a meal, it’s an experience. Perfect for sharing with friends or family around the table!
Keeping It Fresh
If you happen to have leftovers (which is unlikely because it’s so tasty!), you can store the soup in the fridge for up to 3-4 days in an airtight container. Just make sure it’s cooled down before you tuck it away! You can also freeze it for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat on the stove or in the microwave.
Pro Tips
- Make sure to shred the chicken back into the soup for those scrumptious bites throughout.
- Feel free to add more veggies like bell peppers or zucchini for extra nutrition and flavor.
- Don’t forget the toppings! They really elevate the whole dish.
Mix It Up
While this recipe is a classic, you can totally switch things up! Try adding different meats like beef or turkey. For a vegetarian version, swap out the chicken for more beans or some hearty vegetables. You can also play with the spices—add more heat with some jalapeños or fresh herbs like oregano for a different twist.
FAQs
Can I use frozen chicken breasts?
Absolutely! Just add a little extra time to the cooking process. It’ll still come out deliciously tender.
What if I don’t have taco seasoning?
No problem! You can mix up your own with chili powder, garlic powder, onion powder, and a bit of cumin.
Can this be made in advance?
Yes! You can prep everything the night before, store it in the fridge, and then cook it the next day. Just remember to set it out for a bit before cooking to take the chill off!
Enjoy your cooking, and I hope this soup becomes a staple in your home like it has in mine!
Crockpot Chicken Tortilla Soup
Ingredients
Method
- 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 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.
