Crockpot Chicken Tortilla Soup
Are you in search of a comforting meal that warms both your heart and your soul? Look no further than this Crockpot Chicken Tortilla Soup. With its rich flavors and wholesome ingredients, this recipe has become a staple in my home. Whether it’s a busy weeknight or a cozy weekend gathering, this dish stands out for its delightful balance of spices, nutritious elements, and the ease of preparation. Let me guide you through what makes this soup so special and how to whip it up effortlessly.
What makes this recipe special
Why cook this at home? Well, for starters, this Crockpot Chicken Tortilla Soup is the epitome of convenience. With minimal prep and hands-off cooking, it’s perfect for those busy days when you still want to enjoy a hearty meal. It’s budget-friendly too—using simple, accessible ingredients means you won’t have to break the bank for a delicious dinner. Plus, the flavors meld beautifully in the slow cooker, making it taste like you’ve spent hours slaving over the stove.
“This soup has become a family favorite! It’s so easy to make, and everyone loves it. The flavors are just incredible and comfort in a bowl!” – A happy home cook
Preparing Crockpot Chicken Tortilla Soup
The beauty of this recipe lies in its simplicity. To start, gather your ingredients, dice some onions, and mince a couple of garlic cloves. From there, you’ll layer everything in your crockpot, sprinkle seasonings, pour in chicken broth, and let the magic happen. In just a few hours, you’ll have a delightful, filling soup ready to serve!
What you’ll need
To create this delicious Crockpot Chicken Tortilla Soup, you will need:
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) corn (drained)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (4 oz) diced green chilies
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 4 cups chicken broth
- To taste: salt and pepper
- 1 cup tortilla strips (for serving)
- 1 avocado (diced, optional)
- 1 cup shredded cheese (optional)
- Fresh cilantro (for garnish, optional)
- Lime wedges (for serving, optional)
Feel free to make some substitutions! For instance, you can swap chicken for turkey or use vegetable broth for a vegetarian version.
Directions to follow
- Begin by prepping your ingredients. Dice the onion and mince the garlic to release those wonderful aromas.
- In the crockpot, add the chicken breasts, black beans, corn, diced tomatoes, green chilies, onion, and garlic.
- Sprinkle the chili powder, cumin, paprika, salt, and pepper over your ingredients.
- Pour in the chicken broth, ensuring all ingredients are submerged for maximum flavor infusion.
- Cover the crockpot and set it to cook on low for 6 hours or high for 3 hours.
- Once cooking time is complete, carefully remove the chicken breasts from the crockpot and shred them using two forks.
- Return the shredded chicken to the soup and stir to combine thoroughly.
- Serve the soup hot in bowls, topped with crispy tortilla strips, diced avocado, shredded cheese, fresh cilantro, and wedges of lime for a zesty finish.
Best ways to enjoy it
To elevate your dining experience, consider adding a dollop of sour cream or a sprinkle of jalapeño slices for extra heat. A side of warm cornbread also complements this dish beautifully. This soup can be a meal on its own, but it pairs well with a light salad or tortilla chips if you’re feeling extra indulgent.
How to store & freeze
Leftover soup can be easily stored in an airtight container in the refrigerator for up to four days. To freeze, allow the soup to cool completely, then transfer it to freezer-safe bags or containers, where it can be kept for up to three months. When reheating, make sure to do so gradually, either on the stovetop or in the microwave, to maintain the best texture and flavor.
Pro chef tips
- For even better flavor, consider sautéing the onions and garlic in a skillet before adding them to the crockpot. This adds a lovely depth to your soup.
- If you’re short on time, you can use rotisserie chicken; just shred it and add it towards the end of cooking.
- Adjust the spices according to your preference—add more chili powder for a spicier kick or a pinch of sugar to balance acidity if needed.
Creative twists
Feel free to experiment with this recipe! Try adding different vegetables like bell peppers or zucchini for extra nutrition. You can also play with the spices—adding some smoked paprika will give the soup an enticing, smoky flavor. If you’re feeling adventurous, consider making a Tex-Mex style by adding some diced chorizo at the beginning for a meaty twist.
Your questions answered
1. What is the prep time for this recipe?
Prep time usually takes about 15 minutes, making it a quick option for a busy day.
2. Can I substitute any ingredients?
Absolutely! You can swap chicken for beans for a vegetarian version, or use canned tomatoes with herbs for added flavor.
3. How long does it last in the fridge?
Stored properly in an airtight container, this soup should last about four days in the refrigerator.
With these tips and insights, you’ll be well on your way to mastering this delightful Crockpot Chicken Tortilla Soup that’s bound to impress your family and friends. Happy cooking!
Crockpot Chicken Tortilla Soup
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts Can substitute with turkey for a variation.
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
Seasonings
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- to taste salt and pepper
Liquid
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
For serving
- 1 cup tortilla strips For garnish.
- 1 avocado diced Optional.
- 1 cup shredded cheese Optional.
- fresh cilantro For garnish, optional.
- lime wedges For serving, optional.
Instructions
Preparation
- Begin by prepping your ingredients. Dice the onion and mince the garlic to release those wonderful aromas.
- In the crockpot, add the chicken breasts, black beans, corn, diced tomatoes, green chilies, onion, and garlic.
- Sprinkle the chili powder, cumin, paprika, salt, and pepper over your ingredients.
- Pour in the chicken broth, ensuring all ingredients are submerged for maximum flavor infusion.
Cooking
- Cover the crockpot and set it to cook on low for 6 hours or high for 3 hours.
- Once cooking time is complete, carefully remove the chicken breasts from the crockpot and shred them using two forks.
- Return the shredded chicken to the soup and stir to combine thoroughly.
Serving
- Serve the soup hot in bowls, topped with crispy tortilla strips, diced avocado, shredded cheese, fresh cilantro, and wedges of lime for a zesty finish.
