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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 smoked paprika - Salt and pepper to taste - Juice of 1 lime - 1 cup tortilla chips, for serving - Fresh cilantro, chopped, for garnish - 1 avocado, diced (optional) - Shredded cheese (cheddar or Mexican blend), for topping (optional) I love how simple the ingredients are for this crockpot chicken tortilla soup. You start with the chicken breasts, which are lean and easy to cook. I always pick boneless and skinless to keep it light and tasty. The black beans add protein and fiber. The diced tomatoes bring a nice tang, especially with the green chilies in them. Corn gives a sweet crunch that blends well in the soup. Don’t forget the onion and garlic! They add great flavor and depth. The chicken broth is what makes it a soup. It keeps everything moist and adds richness. I like to spice things up with ground cumin, chili powder, and smoked paprika. They add warmth and a hint of smoke. A dash of salt and pepper rounds out the flavors. The lime juice at the end gives a fresh zing. Lastly, the toppings are what make this soup fun! Tortilla chips add crunch, while fresh cilantro brightens each bite. If you want a creamy touch, add diced avocado or shredded cheese on top. Each ingredient plays a key role, creating a tasty and hearty meal everyone will love. {{ingredient_image_2}} Start by placing the chicken breasts at the bottom of your crockpot. This helps keep the chicken juicy. Next, layer in the black beans, diced tomatoes, corn, onion, and garlic on top. The colors and textures create a lovely base. Now, carefully pour in the chicken broth. Make sure it covers all the ingredients well. This adds flavor and moisture. Sprinkle in the ground cumin, chili powder, and smoked paprika. Add salt and pepper to taste. Use a spoon to gently mix everything without disturbing the chicken too much. Cover the crockpot with its lid. Set your cooking time: choose low for 6-8 hours or high for 3-4 hours. This slow cooking makes the chicken tender and easy to shred. During the last hour, check for doneness. The chicken should be cooked through and easily fall apart with a fork. This is the perfect time to get ready for the final steps. Once the chicken is cooked, remove it from the crockpot. Place it on a cutting board. Use two forks to shred the chicken into small pieces. Return the shredded chicken back into the soup, stirring it in well. Now, squeeze in the juice of one lime. This adds a zesty kick. Taste the soup and adjust the seasoning as needed. You might want more salt, pepper, or lime juice. Let the soup rest for about 10 minutes. This helps the flavors blend together. When you’re ready to serve, ladle the hearty soup into bowls. Top each with tortilla chips, diced avocado, fresh cilantro, and shredded cheese if you like. Enjoy this warm and comforting dish! To get the best flavor balance, use fresh spices. The ground cumin, chili powder, and smoked paprika bring warmth and depth. Adjust these spices according to your taste. If you like more heat, add extra chili powder or some diced jalapeños. Don’t forget to season with salt and pepper throughout the cooking. Letting the flavors meld is key. After cooking, let the soup sit for about 10 minutes. This rest time helps the ingredients blend nicely. The longer the soup sits, the more flavorful it becomes. You can even make it a day ahead for an even richer taste. Toppings can make your soup shine. I love adding tortilla chips for crunch. They bring a great texture. Diced avocado adds creaminess and freshness. Fresh cilantro gives a pop of color and flavor. If you like cheese, sprinkle shredded cheddar or a Mexican blend on top. Pair this soup with a side salad or some warm cornbread. These sides complement the flavors well. Lime wedges on the side add a zesty kick. Enjoy your meal! Pro Tips Use Fresh Ingredients: Using fresh vegetables and herbs can elevate the flavor of your soup, making it more vibrant and delicious. Shred Chicken Efficiently: For easier shredding, let the chicken cool slightly before using two forks. This prevents burning your hands and allows for better control. Customize Spice Levels: Adjust the amount of chili powder and cumin based on your spice tolerance. You can add more or less to suit your taste. Make it Ahead: This soup can be made a day in advance. Just store it in the refrigerator and reheat it on the stove when ready to serve. {{image_4}} You can easily switch up some ingredients in this soup. For beans, try pinto or kidney beans. These options add new flavors and textures. You can also add vegetables like bell peppers or zucchini. They bring color and nutrition to the dish. Adjusting spice levels is simple too. If you like heat, add more chili powder or a dash of cayenne pepper. For a milder soup, reduce the spices. You control the flavor! To make this soup gluten-free, skip any ingredients with gluten, like certain broth brands. Most spices are safe, but always check labels. If you need a dairy-free option, leave out the cheese and sour cream. You can use avocado or a dairy-free cheese for creaminess. Want a vegetarian or vegan version? Replace the chicken with extra beans or lentils. Use vegetable broth instead of chicken broth. This keeps the soup hearty and delicious without meat. To store your leftovers safely, let the soup cool to room temperature. Then, transfer it into an airtight container. Make sure to seal it tightly to keep out air. Store the container in the fridge for up to 3 days. For reheating, you can use the stovetop or microwave. If using the stovetop, heat it over medium heat until hot. If you prefer the microwave, heat it in short bursts, stirring in between. This way, the soup heats evenly. To freeze the soup, allow it to cool completely. Pour it into freezer-safe bags or containers, leaving some space at the top for expansion. Label the bags with the date so you can keep track. It can stay good in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw the soup in the fridge overnight. For quick thawing, you can use the microwave. Once thawed, reheat it on the stovetop or in the microwave until it's hot. Enjoy your delicious soup again! Can I use frozen chicken? Yes, you can use frozen chicken. Just add the frozen chicken breasts directly to the crockpot. Make sure to cook it on high for about 4-5 hours, or low for 8-10 hours. It will cook safely and shred well. How can I make this soup spicier? To add spice, try these options: - Add chopped jalapeños or serrano peppers. - Use spicy diced tomatoes with green chilies. - Increase the chili powder or cumin. - Add a dash of hot sauce before serving. Can I prepare this recipe in advance? Yes, you can prepare it ahead of time. Place the ingredients in the crockpot and store it in the fridge overnight. Just remember to cook it the next day. This saves time and adds flavor as it sits. This blog post covered how to make delicious crockpot chicken tortilla soup. We discussed the main ingredients, step-by-step cooking instructions, and helpful tips for the best flavor. You learned about ingredient variations, storage tips, and answers to common questions. Using this recipe, you can create a hearty meal that’s easy to customize. Enjoy making this soup for a cozy night, and remember to share your own tips!

Crockpot Chicken Tortilla Soup

A hearty and flavorful chicken tortilla soup made in a crockpot, perfect for a comforting meal.
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
  • 1 can 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 smoked paprika
  • to taste salt and pepper
  • 1 lime Juice
  • 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
 

  • Begin by placing the boneless, skinless chicken breasts evenly at the bottom of your crockpot.
  • Next, layer the ingredients: add the drained and rinsed black beans, the diced tomatoes (including all their juices), the corn kernels, the diced onion, and minced garlic right on top of the chicken.
  • Carefully pour in the chicken broth, ensuring it covers the ingredients. Then, sprinkle the ground cumin, chili powder, smoked paprika, and season with salt and pepper. Use a spoon to gently stir and combine the ingredients without disturbing the chicken too much.
  • Cover the crockpot with its lid and select your cooking time: set to low for 6-8 hours or high for 3-4 hours, until the chicken is thoroughly cooked and can be easily shredded with a fork.
  • Once cooked, remove the chicken breasts from the crockpot, placing them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup, mixing it in well, and then stir in the fresh lime juice.
  • Taste the soup and adjust seasoning if necessary, adding more salt, pepper, or lime juice as desired. Allow the soup to rest on the warm setting for about 10 minutes, letting the flavors meld together beautifully.
  • To serve, ladle the hearty soup into individual bowls. Top each bowl with a generous handful of tortilla chips, diced avocado, a sprinkle of fresh cilantro, and a handful of shredded cheese if desired.

Notes

Enhance your serving by offering lime wedges and extra tortilla chips on the side. A sprinkle of additional cilantro on top adds a fresh touch and vibrant color to the dish.
Keyword chicken, crockpot, easy, soup, tortilla