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Easy Crockpot Chicken Tortilla Soup Recipe

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This Crockpot Chicken Tortilla Soup is a comforting, slow-cooked meal that brings together tender chicken, fire-roasted tomatoes, black beans, and corn in a richly spiced broth. It’s an easy, hands-off recipe perfect for cozy nights and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (4 oz) diced green chiles
  • Juice of 1 lime
  • Salt and black pepper to taste
  • Tortilla strips or crushed tortilla chips (for topping)
  • Shredded Mexican blend cheese or cheddar (for topping)
  • Fresh avocado, diced (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Lime wedges (for serving)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the cumin, chili powder, smoked paprika, and cayenne (if using) and cook for about 1 minute, until the spices are fragrant.
  2. Transfer the onion-spice mixture to a 6-quart or larger slow cooker.
  3. Add the chicken broth, fire-roasted tomatoes (with their juices), black beans, corn, and diced green chiles to the slow cooker. Stir to combine.
  4. Season the chicken breasts lightly with salt and pepper on both sides. Nestle them into the liquid in the slow cooker.
  5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and shreds easily.
  6. About 30 minutes before serving, shred the chicken directly in the slow cooker using two forks. Stir the shredded chicken back into the soup.
  7. Stir in the lime juice. Taste and adjust salt and pepper as needed.
  8. Prepare the toppings: if making homemade tortilla strips, cut corn tortillas into thin strips, toss with oil and salt, and bake at 375°F for about 10 minutes until crispy. Otherwise, crush store-bought chips.
  9. Ladle the soup into bowls and serve with desired toppings: tortilla strips, cheese, avocado, sour cream, cilantro, and lime wedges.

Notes

Don’t skip toasting the spices—it adds depth of flavor. Use low-sodium broth and rinse canned beans to control salt. Shred chicken right in the pot to save a dish. The soup tastes even better the next day. For a thicker soup, mash some black beans or use an immersion blender. Store soup and toppings separately to keep tortilla strips crispy.

Nutrition

Keywords: crockpot chicken tortilla soup, slow cooker soup, chicken tortilla soup, easy soup recipe, comfort food

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