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- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 1 cup corn kernels (fresh or frozen) - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 tablespoon ground cumin - 1 tablespoon chili powder - 1 teaspoon paprika - Salt and pepper to taste - 1 lime, juiced - 1 cup tortilla chips - Fresh cilantro, chopped - Optional: diced avocado and shredded cheese I love this soup because it has so much flavor. The chicken breasts make it hearty, while the black beans add texture. The diced tomatoes with green chilies give it a nice kick. Corn brings a touch of sweetness, and the onion and garlic fill it with depth. When it comes to seasonings, cumin and chili powder give it warmth. Paprika adds a subtle smokiness. Don't forget salt and pepper; they make all the flavors pop. A squeeze of lime juice at the end brightens everything up. For toppings, crispy tortilla chips add crunch. Fresh cilantro gives a burst of color and freshness. If you like, add diced avocado and shredded cheese for extra richness. This soup is not just tasty; it’s also easy to customize! {{ingredient_image_1}} - First, dice one medium onion into small pieces. - Next, mince three cloves of garlic until fine. - Rinse and drain one can of black beans. This helps remove extra salt. - Place the chicken breasts at the bottom of your crockpot. - Add the black beans, one can of diced tomatoes, and one cup of corn on top of the chicken. - Mix in the diced onion and minced garlic. - Pour in four cups of chicken broth. - Stir in one tablespoon of ground cumin, one tablespoon of chili powder, and one teaspoon of paprika. Don’t forget to add salt and pepper to taste. - Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours. - When the chicken is done, take it out and shred it with two forks. - Return the shredded chicken to the soup, then add the juice of one lime. - Let the soup sit for about ten minutes to let the flavors mix. Adjusting the seasoning is key. After cooking, taste your soup. If it needs more salt or spices, add them. A little extra chili powder or cumin can boost flavor. Letting the soup sit for about 10 minutes helps the flavors mix well. This step makes a big difference in taste. To add more flavor, consider using extra spices. A pinch of oregano or some crushed red pepper can give your soup a nice kick. Homemade broth can elevate your soup even more. If you have the time, make broth from scratch. It’s easy and makes your soup taste richer. Serve your soup with lime wedges. Squeezing fresh lime juice on top adds a bright, zesty flavor. For a crunch, top your soup with tortilla chips. You can also add a sprinkle of cheese for extra creaminess. Enjoy your delicious Crockpot Chicken Tortilla Soup! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will elevate the flavor of your soup, making it more vibrant and delicious. Customize the Spice Level: Adjust the amount of chili powder and cumin to suit your palate; you can always add more but can't take it out once added. Let it Sit: Allowing the soup to rest for about 10 minutes before serving helps meld the flavors together, enhancing the overall taste. Leftover Magic: This soup tastes even better the next day, so consider making it in advance for a quick meal later in the week. {{image_2}} You can easily make this soup vegetarian. To do this, skip the chicken and add beans or tofu. For beans, use two cans of black beans, drained and rinsed. This adds protein and fiber. For tofu, use firm tofu. Press it to remove excess water, then cut it into cubes. Add either choice to the crockpot with the other ingredients. If you like heat, add jalapeños or hot sauce. You can chop two fresh jalapeños and toss them in. For a stronger kick, use a few dashes of your favorite hot sauce. This will give the soup a nice, spicy flavor. Adjust the amount to match your taste. Want a creamier soup? Stir in cream or sour cream. Add about a half cup of cream before serving. If using sour cream, mix in a cup just before serving. This will make the soup rich and smooth. It also adds a lovely flavor that balances the spices. You can keep the soup in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. This helps keep the flavors fresh and prevents any unwanted odors from mixing in. If you notice any strange smells or changes in color, it’s best to toss it out. To freeze the soup, let it cool completely first. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. This soup can last in the freezer for about 2 to 3 months. When you’re ready to eat, thaw it in the fridge overnight for best results. You can reheat the soup in several ways. For quick reheating, use the microwave. Place the soup in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between to prevent hot spots. If you prefer the stovetop, pour the soup into a pot. Heat it over medium heat, stirring often until hot. Enjoy your warm bowl of soup! Yes, you can use frozen chicken breasts in this recipe. Just make sure to follow these tips for best results: - Cooking Time: Increase the cooking time by about 1 hour on low or 30 minutes on high. - No Need to Thaw: Place the frozen chicken directly in the crockpot. - Check Temperature: Use a meat thermometer to ensure the chicken reaches 165°F (75°C). Using frozen chicken makes this soup even easier. Just toss it in and let the crockpot do its magic! You can enjoy this soup with several tasty sides: - Cornbread: A warm slice adds sweetness. - Rice: Serve it over white or brown rice for a filling meal. - Salad: A crisp green salad balances the soup's heat. - Tortilla Chips: Serve extra chips for dipping or crunch. These sides enhance the meal and let you customize your dining experience. If you love heat, here are some simple ways to spice it up: - Jalapeños: Add diced fresh jalapeños to the crockpot. - Hot Sauce: Stir in your favorite hot sauce before serving. - Chili Powder: Increase the chili powder to 2 tablespoons for more kick. Each method adds a different level of spice, so you can find your perfect heat! This recipe for Crockpot Chicken Tortilla Soup blends tasty ingredients and easy steps. You learned about the main ingredients, like chicken, black beans, and spices. I shared tips to enhance flavor and even gave some fun variations. Whether you want a classic or a spicy twist, options are endless. Enjoy making this soup, storing it well, and serving it hot. Your kitchen will smell amazing, and the soup is sure to please!

Crockpot Chicken Tortilla Soup

A hearty and flavorful chicken tortilla soup made in a crockpot, perfect for any occasion.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can diced tomatoes with green chilies (15 oz)
  • 1 cup corn kernels (fresh or frozen)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 lime juiced
  • 1 cup tortilla chips, for serving
  • to taste fresh cilantro, chopped, for garnish
  • 1 avocado diced (optional)
  • to taste shredded cheese (cheddar or Mexican blend), for topping (optional)

Instructions
 

  • In a crockpot, place the boneless, skinless chicken breasts in the bottom.
  • Add the black beans, diced tomatoes (with their juices), corn, diced onion, and minced garlic on top of the chicken.
  • Pour in the chicken broth, and then add the ground cumin, chili powder, paprika, salt, and pepper. Stir gently to combine.
  • Cover the crockpot with its lid and set to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily with a fork.
  • Once done, remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken back to the soup and stir in the lime juice.
  • Taste and adjust seasoning if necessary. Let the soup sit for about 10 minutes on warm to meld the flavors.
  • To serve, ladle the soup into bowls. Top with a handful of tortilla chips, diced avocado, fresh cilantro, and shredded cheese if desired.

Notes

Serve with lime wedges and extra tortilla chips on the side for added crunch.
Keyword chicken, crockpot, easy, soup, tortilla