Crockpot Chicken Tortilla Soup Recipe

Introduction

This Crockpot Chicken Tortilla Soup is a hearty and flavorful dish that’s perfect for busy days. Packed with tender chicken, beans, corn, and a blend of spices, it’s an easy-to-make meal that delivers comforting warmth and a touch of spice. Serve it with your favorite toppings for a satisfying dinner everyone will love.

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)

Instructions

1. Step 1: Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
2. Step 2: Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
3. Step 3: Stir gently to combine all ingredients around the chicken.
4. Step 4: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
5. Step 5: Remove the chicken from the crockpot and shred it using two forks.
6. Step 6: Return the shredded chicken to the crockpot and stir it into the soup.
7. Step 7: Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado if desired. Serve hot.

Tips & Variations

• For a spicier soup, use a Rotel variety with jalapeños or add a pinch of cayenne pepper.
• If you don’t have taco seasoning, you can mix your own using chili powder, cumin, paprika, garlic powder, and onion powder.
• The soup can be made ahead and reheated; flavors often improve after resting overnight.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used for a slightly richer flavor and more tender meat. Adjust cooking times as needed to ensure the chicken is fully cooked.

Can I make this soup on the stovetop instead of a crockpot?

Absolutely. Combine all ingredients in a large pot, bring to a boil, then simmer on low heat until the chicken is cooked and tender, about 30-40 minutes. Shred the chicken and return it to the pot before serving.

Crockpot Chicken Tortilla Soup Recipe

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★★★★★

4.7 from 124 reviews

This Crockpot Chicken Tortilla Soup is a hearty and flavorful slow-cooked meal featuring tender shredded chicken, black beans, corn, and tomatoes seasoned with taco spices. Perfect for a comforting and easy dinner, it’s garnished with fresh cilantro, crunchy tortilla chips, cheese, sour cream, and avocado for a delicious Mexican-inspired feast.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
• Total Time: 6 hours 10 minutes (LOW) to 4 hours 10 minutes (HIGH)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Soup 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

For Garnish and Serving

• 1/4 cup chopped fresh cilantro (optional)
• Tortilla chips
• Shredded cheese
• Sour cream
• Avocado slices

Instructions

1. Prepare the Crockpot: Place the boneless, skinless chicken breasts at the bottom of a 6-quart or larger crockpot to serve as the base of your soup.
2. Add Ingredients: Pour in the rinsed black beans, drained corn, undrained diced tomatoes, undrained Rotel, chicken broth, taco seasoning, cumin, and chili powder on top of the chicken. Stir gently to combine the ingredients evenly around the chicken breasts.
3. Cook: Cover the crockpot and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The chicken should be cooked through and tender when done.
4. Shred the Chicken: Remove the chicken breasts carefully from the crockpot. Shred the chicken using two forks until it is finely pulled apart.
5. Combine and Heat: Return the shredded chicken to the crockpot and stir it into the soup to incorporate the meat fully into the broth.
6. Serve: Ladle the hot soup into bowls. Garnish with chopped fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado if desired. Serve immediately and enjoy!

Notes

• For a spicier soup, use a Rotel variety with jalapeños or add a pinch of cayenne pepper to the soup before cooking.
• If you don’t have a taco seasoning packet, create your own blend using chili powder, cumin, paprika, garlic powder, and onion powder.
• This soup can be made ahead of time and reheated; flavors will meld and improve if left overnight.

Keywords: Chicken tortilla soup, crockpot soup, slow cooker chicken, Mexican soup, easy chicken soup