Crockpot Chicken Tortilla Soup
There’s something undeniably comforting about a warm bowl of soup, especially when it features the bold flavors of a Crockpot Chicken Tortilla Soup. As someone who often juggles family meals with a busy schedule, I can’t tell you how many times this dish has come to my rescue. It’s perfect for those hectic evenings when a home-cooked meal feels just out of reach. With tender chicken, zesty tomatoes, and a medley of spices simmered to perfection, every spoonful is a reminder that a delicious, hearty dish doesn’t have to break the bank or take hours to prepare.
Why you’ll love this dish
This recipe stands out for numerous reasons. First and foremost, it’s a fantastic one-pot meal that’s incredibly easy to prepare. Just toss everything into your crockpot and let it work its magic while you go about your day. It’s also budget-friendly, making it an excellent choice for families or anyone looking to keep costs low without sacrificing flavor. Whether you’re whipping it up for a weeknight dinner or serving it at a weekend gathering, this soup delivers on taste and satisfaction.
“This Crockpot Chicken Tortilla Soup is my go-to recipe for cold nights! It’s quick to prepare and the flavors are absolutely amazing. My kids can’t get enough of it!”
Step-by-step overview
Preparing this Crockpot Chicken Tortilla Soup is as simple as it gets. You’ll begin by layering your ingredients in the crockpot, letting them mingle for several hours until the chicken is perfectly tender. Just remember, the longer it simmers, the more developed the flavors become. After the chicken is shredded and mixed back in, all that’s left to do is serve it up and enjoy!
What you’ll need
For this comforting dish, gather the following 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)
Feel free to use frozen chicken breasts or canned beans as replacements—whatever makes your life easier!
Step-by-step instructions
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Add the rinsed black beans, drained corn, diced tomatoes, undrained Rotel, and chicken broth to the pot.
- Sprinkle in the taco seasoning, cumin, and chili powder, then give everything a gentle stir to combine.
- Cover the crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is cooked through and tender.
- Once the cooking time is up, take the chicken out and shred it with two forks.
- Return the shredded chicken to the soup and stir well.
- Ladle the soup into bowls and add your desired toppings: fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, and avocado. Serve hot and enjoy!
Best ways to enjoy it
Crockpot Chicken Tortilla Soup is endlessly versatile when it comes to serving. Offer a spread of delicious toppings like crushed tortilla chips for crunch, creamy avocado for richness, and fresh cilantro for a burst of flavor. Pair the soup with a side of warm tortillas or a fresh garden salad to create a satisfying meal that’s sure to please a crowd.
Storage and reheating tips
If you have leftovers (always a plus!), allow the soup to cool completely before transferring it into airtight containers. You can store it in the refrigerator for up to 3-4 days. For longer storage, consider freezing it—just be sure to leave some space in the container for expansion. When you’re ready to enjoy it again, reheat in the microwave or on the stovetop until piping hot.
Helpful cooking tips
For enhanced flavor, consider sautéing some onion and garlic before adding them to the slow cooker. If you want to adjust the spice levels, feel free to add jalapeños or use mild taco seasoning. As a shortcut, you can even use a pre-cooked rotisserie chicken for added convenience.
Creative twists
This recipe is a great canvas for your culinary creativity! You could swap out the chicken for turkey or even go meatless by using extra beans and veggies. Adding a dollop of cream cheese before serving elevates the soup to a whole new creamy level, and neighbors can also swap out the toppings for whatever is preferred or in season.
Common questions
-
How long does this take to prepare?
It takes about 15 minutes to prep before your crockpot does the heavy lifting. -
Can I substitute the chicken?
Yes, you can use turkey, shredded rotisserie chicken, or even a plant-based protein for a vegetarian version. -
How should I store leftovers?
Allow the soup to cool completely, then store in airtight containers in the fridge for up to 4 days or freeze for longer storage.
This Crockpot Chicken Tortilla Soup not only warms the body but also brings families together. It’s a delightful dish full of flavor, creativity, and ease, making it a staple in any busy kitchen. Enjoy!
Crockpot Chicken Tortilla Soup
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts Feel free to use frozen 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 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.
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Add the rinsed black beans, drained corn, diced tomatoes, undrained Rotel, and chicken broth to the pot.
- Sprinkle in the taco seasoning, cumin, and chili powder, then give everything a gentle stir to combine.
- Cover the crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is cooked through and tender.
- Once the cooking time is up, take the chicken out and shred it with two forks.
- Return the shredded chicken to the soup and stir well.
- Ladle the soup into bowls and add your desired toppings: fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, and avocado. Serve hot and enjoy!
