why make this recipe
Crockpot Chicken Tortilla Soup is a fantastic choice for busy days. With just a few simple ingredients, you can create a hearty and flavorful meal that practically cooks itself. The slow cooker does all the work, allowing the flavors to blend beautifully. This soup is not only delicious but also customizable, making it a great base for your favorite toppings.
how to make Crockpot Chicken Tortilla 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
- 1/4 cup chopped fresh cilantro (for garnish, optional)
- Tortilla chips, shredded cheese, sour cream, avocado (for serving)
Directions:
- Place chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir gently to combine ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
- Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot.
- Stir the shredded chicken into the soup.
- Ladle 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.
how to serve Crockpot Chicken Tortilla Soup
Serve the soup hot in bowls. Top it with your favorite garnishes, such as fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado. This adds a delicious crunch and creaminess that enhances the soup’s flavor.
how to store Crockpot Chicken Tortilla Soup
If you have leftovers, let the soup cool down before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. Just make sure to defrost it in the refrigerator before reheating.
tips to make Crockpot Chicken Tortilla Soup
- For extra flavor, consider adding some chopped onion or bell pepper at the beginning.
- If you like it spicier, add some diced jalapeños or increase the chili powder.
- Serving with warm tortillas on the side can make the meal even more satisfying.
variation
You can easily make this soup vegetarian by substituting the chicken with extra beans or lentils. Just replace the chicken broth with vegetable broth for a delicious meat-free option.
FAQs
1. Can I use frozen chicken breasts instead of fresh?
Yes, you can use frozen chicken breasts. Just remember that they may need additional cooking time.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare it ahead of time and store it in the fridge or freezer. Just reheat before serving.
3. What toppings can I use for the soup?
Feel free to get creative! Some popular toppings include diced onions, sliced jalapeños, queso fresco, or chopped green onions.
Crockpot Chicken Tortilla Soup
A hearty and flavorful soup that’s easy to make and customizable with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
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
- Place chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir gently to combine ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
- Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot.
- Stir the shredded chicken into the soup.
- Ladle 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.
Notes
For extra flavor, consider adding some chopped onion or bell pepper at the beginning. If you like it spicier, add some diced jalapeños or increase the chili powder.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 70mg
Keywords: crockpot, soup, chicken, tortilla, slow cooker, Mexican