There’s nothing quite like the comforting embrace of a warm bowl of soup on a chilly day, and this Crockpot Chicken Tortilla Soup is no exception. It’s one of those recipes that beckons to be shared, whether it’s a quick weeknight dinner, a gathering with friends, or an effortless lunch. What makes this soup truly special is the way it melds wholesome ingredients into a flavorful, fragrant dish that practically cooks itself. My own experience with this recipe often brings back memories of cozy evenings, with the aromas wafting through the house, letting everyone know something delicious is on the way.
Why you’ll love this dish
This Crockpot Chicken Tortilla Soup is a powerhouse of flavor that can satisfy a crowd or just your hungry family on a busy weeknight. What sets it apart? First, it’s incredibly easy—prep time is minimal, and the slow cooker does the rest, allowing all the flavors to meld beautifully. Second, it’s budget-friendly, made with pantry staples that are likely already on your shelf. And lastly, it’s a versatile meal that the whole family will cherish, from kids to adults. It’s perfect for any occasion—be it a casual dinner, a game day feast, or even a cozy gathering on a cold night.
"This soup is the ultimate comfort food! It’s packed with flavor, and we devoured it in no time!"
The cooking process explained
Making Crockpot Chicken Tortilla Soup is straightforward and rewarding. You’ll start by layering the ingredients in your crockpot, allowing them to mingle over hours of gentle cooking. The chicken becomes tender and easily shredded, making it the star ingredient that takes center stage. Here’s a step-by-step overview:
- Layer the ingredients into your crockpot.
- Set your cooking time—low for longer infusion, or high for a quicker meal.
- Shred the chicken and mix everything together at the end for a beautifully hearty soup.
What you’ll need
To bring this delicious Crockpot Chicken Tortilla Soup to life, gather these ingredients:
- 1 lb boneless, skinless chicken breast
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for serving
- Shredded cheese, avocado, and cilantro for garnish
Feel free to swap black beans for pinto beans if you prefer, or add bell peppers for a burst of color and flavor.
Step-by-step instructions
- In a crockpot, combine the chicken, black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Then, return the shredded chicken to the soup.
- Serve hot, garnished with tortilla strips, shredded cheese, avocado, and cilantro.
Serving suggestions
When it comes to enjoying your Crockpot Chicken Tortilla Soup, the fun really begins. Serve it in hearty bowls, topped with crispy tortilla strips and a sprinkle of shredded cheese. Avocado and fresh cilantro not only add a refreshing taste but also bring an aesthetic touch. Pair it with a side of cornbread or a zesty salad for a complete meal. For those who prefer a little kick, some sliced jalapeños can bring the heat!
How to store & freeze
To keep your soup fresh, store leftovers in airtight containers in the fridge for up to three days. For longer preservation, consider freezing portions. Just make sure to let the soup cool before transferring it into freezer-safe bags or containers. It can be stored in the freezer for up to three months. Make sure to reheat gently, allowing it to simmer on the stove until heated through.
Helpful cooking tips
- Seared Chicken: For an extra layer of flavor, consider searing the chicken in a skillet before adding it to the crockpot. This simple step enhances the taste and aroma.
- Vegetable Variations: Feel free to add other vegetables like zucchini or bell peppers to make it even heartier.
- Spice Level: Adjust the chili powder based on your spice preference—less for mild and more for a kick.
Creative twists
Looking to switch things up? Here are some fun variations to try:
- Black Bean Fiesta: Add diced jalapeños or diced green chilies for a spicy twist.
- Creamy Option: Stir in some heavy cream or sour cream at the end of cooking for a creamy texture.
- Vegetarian Delight: Substitute the chicken with hearty vegetables like sweet potatoes or chickpeas for a meat-free version.
Your questions answered
How long does it take to prepare?
Prep time is about 15 minutes, and then you can let the crockpot do the work.
Can I use frozen chicken?
Yes, you can use frozen chicken, but cooking time may need to be increased. Ensure it reaches the proper internal temperature of 165°F (75°C).
What if I don’t have chicken broth?
Water can be used as a substitute, but the flavor will be less rich. Consider adding bouillon cubes for more depth.
Is it safe to eat leftovers after a few days?
Yes, leftovers are safe for up to three days when stored properly. Always reheat until piping hot.
With these tips and insights, you’re all set to enjoy a bowl of comforting, delicious Crockpot Chicken Tortilla Soup. Happy cooking!
Print
Crockpot Chicken Tortilla Soup
- Total Time: 255 minutes
- Yield: 4 servings
- Diet: None
Description
A warm and comforting chicken tortilla soup, perfect for sharing on chilly days.
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for serving
- Shredded cheese, avocado, and cilantro for garnish
Instructions
- In a crockpot, combine the chicken, black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Then, return the shredded chicken to the soup.
- Serve hot, garnished with tortilla strips, shredded cheese, avocado, and cilantro.
Notes
For extra flavor, consider searing the chicken before adding it to the crockpot. Other vegetable options like zucchini or bell peppers can also be included.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican