Crockpot Chicken Tortilla Soup

Cooking is often about finding comfort, especially when it involves a warm, hearty soup. One dish that has truly resonated with my family is this Crockpot Chicken Tortilla Soup. I remember the first time I made it on a chilly weeknight, filling the house with an aroma that promised warmth and satisfaction. Simple to prepare and incredibly flavorful, this recipe combines everything we love about Mexican cuisine — spices, beans, and fresh garnishes. It’s a go-to for busy weekdays and laid-back weekends, making it an all-time favorite.

Why You’ll Love This Dish

This Crockpot Chicken Tortilla Soup is an absolute gem for so many reasons. First off, it’s a set-it-and-forget-it recipe, which means you can continue with your day while the magic happens in the kitchen. It’s incredibly budget-friendly, relying on pantry staples like black beans, corn, and canned tomatoes, making it perfect for those tight budget weeks. Plus, it’s versatile and easily adjustable, catering to everyone’s tastes — you can make it mild or spicy depending on your crew’s preferences.

Just take it from Julie, a fellow home cook: “I recently made this soup for my family, and it vanished within minutes! The flavors are vibrant, and the toppings made it truly special!”

How to Make Crockpot Chicken Tortilla Soup

Making this soup is straightforward and flows seamlessly from preparation to serving. First, you’ll layer all your ingredients in the crockpot, allowing them to meld together beautifully as they cook. After a few hours, you’ll shred the chicken, and voila! You have a rich, delicious soup ready to be garnished and enjoyed.

What You’ll Need

Gather these items to create your Chicken Tortilla Soup:

1. 1.5 lbs boneless, skinless chicken breasts
2. 1 (15 oz) can black beans, rinsed and drained
3. 1 (15 oz) can corn, drained
4. 1 (28 oz) can diced tomatoes, undrained
5. 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
6. 1 (14.5 oz) can chicken broth
7. 1 (1 oz) packet taco seasoning
8. 1 tsp cumin
9. 1/2 tsp chili powder
10. 1/4 cup chopped fresh cilantro (for garnish, optional)
11. Tortilla chips
12. Shredded cheese
13. Sour cream
14. Avocado (for serving)

Feel free to substitute fresh chicken with rotisserie chicken for even quicker prep or swap the black beans with pinto beans if that’s what you have on hand.

Step-by-Step Instructions

1. Layer the Chicken: Place the chicken breasts at the bottom of your 6-quart or larger crockpot.
2. Add Ingredients: Pour in the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder.
3. Stir Gently: Using a spoon, carefully stir to combine the ingredients around the chicken.
4. Set to Cook: Cover the crockpot and set it to cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
5. Shred the Chicken: Once cooked, remove the chicken carefully and shred it using two forks.
6. Return Chicken to Soup: Add the shredded chicken back into the crockpot and stir it into the soup.
7. Serve with Toppings: Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado. Serve hot and enjoy!

How to Serve Crockpot Chicken Tortilla Soup

To truly elevate your soup experience, serve it with a side of crispy tortilla chips and perhaps a fresh garden salad dressed in a light vinaigrette. A sprinkle of fresh lime juice can also brighten the flavors! This soup pairs wonderfully with a cold beverage like sparkling water with a slice of lime or an ice-cold margarita for adults looking to unwind.

How to Store

Leftovers from your Crockpot Chicken Tortilla Soup can easily be stored in an airtight container in the refrigerator for up to 4 days. When it comes to reheating, use the stovetop for the best texture, adding a splash of broth if needed to maintain consistency. If you need this soup for longer, consider freezing it! Just ensure it’s cooled completely before transferring to a freezer-safe container. It can last up to 3 months in the freezer.

Tips to Make It Perfect

1. Don’t Skip the Garnishes: Toppings like cheese, avocado, and cilantro add a next-level freshness to the soup.
2. Adjust the Spice: For those who enjoy a kick, add diced jalapeños or an extra packet of taco seasoning during cooking.
3. Serving Size: This recipe generously feeds a family of four, but you can double the quantities for a gathering!

Recipe Variations

Feel free to experiment with this recipe! Try swapping the chicken for shredded beef or turkey for a different protein. You can also make it vegetarian by omitting the chicken and increasing the quantity of beans and vegetables. Serve with diced fresh jalapeños for extra spice, or add some cream cheese for a creamier texture.

Frequently Asked Questions

Can I use frozen chicken?

Yes, you can use frozen chicken with this recipe! Just remember to extend the cooking time by about an hour.

How spicy is this soup?

The heat level primarily depends on the taco seasoning and the type of Rotel used. For a milder soup, opt for a mild taco seasoning and diced tomatoes without green chilies.

What can I do with leftovers?

This soup makes an excellent filling for burritos or quesadillas! You can also use it as a dip with tortilla chips.

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