Crockpot Chicken Tortilla Soup Recipe
This comforting Crockpot Chicken Tortilla Soup is a flavorful and easy-to-make meal featuring tender chicken breasts simmered with black beans, corn, tomatoes, and a blend of taco seasonings. Ready in a slow cooker, it’s perfect for busy days and garnished with classic toppings like tortilla chips, cheese, sour cream, and avocado for a delicious, hearty Mexican-inspired soup.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Main 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
Spices & Seasonings
- 1 (1 oz) packet taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder
Garnishes (Optional)
- 1/4 cup chopped fresh cilantro
- Tortilla chips
- Shredded cheese
- Sour cream
- Avocado slices
Instructions
- Prepare the Crockpot: Place the boneless, skinless chicken breasts into the bottom of a 6-quart or larger crockpot to form the base of the soup.
- Add Ingredients: Layer the rinsed and drained black beans, drained corn, undrained diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder over the chicken in the crockpot. Stir gently to distribute the ingredients evenly around the chicken.
- Cook the Soup: Cover the crockpot with its lid and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is thoroughly cooked and tender.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir well to incorporate it into the soup.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and slices of avocado if desired. Serve while hot for a comforting meal.
Notes
- If you prefer a spicier soup, add extra chili powder or a pinch of cayenne pepper.
- For a thicker soup, you can mash some of the black beans before adding them.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- To make it vegetarian, substitute chicken with extra beans and use vegetable broth.
- Use gluten-free taco seasoning to keep the recipe gluten-free.
Keywords: chicken tortilla soup, crockpot soup, slow cooker chicken soup, Mexican chicken soup, easy crockpot recipes, comfort food
Find it online: https://kitchenbyrita.com/crockpot-chicken-tortilla-soup-recipe/
