why make this recipe
This soup is easy, warm, and full of flavor. It cooks itself in the crockpot. You can set it in the morning and come back to a hot meal. It uses simple pantry items and tastes like homemade comfort food.
introduction
Crockpot Chicken Tortilla Soup is a simple one-pot meal. You add chicken and beans and let the slow cooker do the work. The soup is spicy mild and ready for toppings like chips, cheese, and avocado. If you like quick chicken ideas, see 7 quick easy chicken meals for more simple dishes.
how to make Crockpot Chicken Tortilla Soup
Follow these steps to cook the soup in a slow cooker. You can swap cooked or store-bought chicken if you want. For other ways to use cooked chicken, try use rotisserie chicken.
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 and stir 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. Top with crushed tortilla chips for crunch. Add shredded cheese, sour cream, and sliced avocado. Fresh cilantro adds bright flavor. You can also serve with lime wedges on the side.
how to store Crockpot Chicken Tortilla Soup
Cool the soup to room temperature first. Store in airtight containers in the fridge for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave until hot.
tips to make Crockpot Chicken Tortilla Soup
- Use frozen or fresh chicken breasts. They both work well.
- If you want more heat, add extra Rotel or a pinch of cayenne.
- For thicker soup, mash some beans before you add the shredded chicken.
- To save time, use pre-shredded rotisserie chicken. For more tips on handling cooked chicken, read air fryer chicken tips.
- Taste and adjust salt and spices before serving.
variation (if any)
- Make it vegetarian: skip the chicken and use extra beans and vegetables.
- Make it creamier: stir in a half cup of cream or a block of cream cheese at the end.
- Make it smoky: add a can of fire-roasted tomatoes or a dash of smoked paprika.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay moist and work well. Adjust cook time if very large.
Q: Can I add rice or quinoa?
A: Yes. Cook rice or quinoa separately and add to bowls so the grain does not soak up all the broth.
Q: Do I need to drain the tomatoes or Rotel?
A: No. Use them undrained for more broth and flavor.
Q: Can I make this on the stove?
A: Yes. Simmer all ingredients in a pot until chicken is cooked, then shred and serve.
Q: How do I make it less spicy?
A: Use mild tomatoes instead of Rotel or reduce taco seasoning.
Conclusion
For another tried-and-true slow cooker version, see this recipe: Crock Pot Chicken Tortilla Soup – The Country Cook.
Print
Crockpot Chicken Tortilla Soup
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A simple and flavorful slow-cooked chicken tortilla soup that is perfect for a comforting meal.
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 (for serving)
- Shredded cheese (for serving)
- Sour cream (for serving)
- 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 and stir 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
You can use frozen or fresh chicken breasts. For a spicier version, add extra Rotel or a pinch of cayenne.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg
Keywords: crockpot, chicken soup, tortilla soup, slow cooker, comfort food