Jump to Recipe Print RecipeAs the chill of winter settles in, there’s nothing quite like the comforting embrace of a warm bowl of soup. This cozy Crockpot Chicken Tortilla Soup brings a taste of hearty Mexican comfort right into your kitchen, making it the perfect dish for those soul-soothing evenings. Packed with tender shredded chicken, black beans, and vibrant corn, this recipe is not only a breeze to prepare but also a true crowd-pleaser that will leave your family asking for seconds. Plus, it’s completely customizable with toppings like crunchy tortilla strips and a zesty squeeze of lime, transforming each bowl into a delightful experience. So, are you ready to warm up your dining table with this scrumptious creation? Why Will You Love This Soup? Comforting warmth: This Crockpot Chicken Tortilla Soup wraps you in a cozy embrace, perfect for those chilly nights. Simple preparation: Just toss everything into the crockpot for a hands-off cooking experience! Flavor explosion: The combination of spices and fresh ingredients creates a delightful, robust taste that dances on your palate. Versatile toppings: Customize each bowl with crunchy tortilla strips, creamy avocado, and zesty lime for a personalized experience. Family favorite: Everyone will love this hearty dish; pair it with a side of crusty bread or enjoy it alongside a bowl of Chicken Noodle Soup for a complete comfort meal. Crockpot Chicken Tortilla Soup Ingredients For the Soup Base Boneless, Skinless Chicken Breasts – Main protein, provides meatiness; substitute with chicken thighs for juicier results. Black Beans – Adds fiber and texture; rinse before use to reduce sodium. Corn – Sweetness and crunch; frozen corn can be used instead. Diced Tomatoes (with juice) – Forms the broth base, enriching flavor; fresh tomatoes can substitute if desired. Diced Green Chilies – Introduces mild heat and flavor; use jalapeños for an extra kick. Onion – Aromatics that enhance depth of flavor; shallots can be a good swap if preferred. Garlic – Boosts flavor; garlic powder can stand in if fresh isn’t available. Chili Powder – Key spice that adds warmth; adjust quantity for your preferred spice level. Ground Cumin – Provides earthiness and depth; while optional, it’s recommended for an authentic flavor. Paprika – Offers sweetness and color; smoked paprika can add a lovely smoky touch. Chicken Broth – Liquid base that flavors the soup; vegetable broth works for a vegetarian version. Salt & Pepper – Essential for seasoning; adjust to enhance other flavors. For the Toppings Tortilla Strips – Adds crunch; use store-bought or make your own for a personal touch. Avocado – Optional creamy topping; adds healthy fats to the dish. Shredded Cheese – Optional for richness; feel free to use your favorite cheese. Fresh Cilantro – Garnish that brightens flavor; can be omitted if you’re not a fan. Lime Wedges – For serving; adds a zesty acidity to balance richness. Dive into this comforting and hearty crockpot chicken tortilla soup with all the ingredients beautifully blended for a delicious meal! Step‑by‑Step Instructions for Crockpot Chicken Tortilla Soup Step 1: Prep Ingredients Begin by dicing one onion and mincing two cloves of garlic. This aromatic base will elevate your Crockpot Chicken Tortilla Soup. If you’re using fresh ingredients, aim for even, small pieces to ensure quick and thorough cooking. Once prepared, set aside. Step 2: Layer in Crockpot In your crockpot, place the boneless, skinless chicken breasts at the bottom. Next, add the rinsed black beans, corn, diced tomatoes with juice, green chilies, chopped onion, and minced garlic over the chicken. This layering not only promotes even cooking but also enhances the soup’s deep, rich flavor. Step 3: Season Sprinkle a generous amount of chili powder, ground cumin, paprika, and salt and pepper over the layered ingredients. These spices will infuse the soup with warmth and depth as it cooks. Use your hands or a spoon to gently mix the spices into the ingredients to ensure even coverage. Step 4: Add Broth Pour the chicken broth over all the ingredients in the crockpot, ensuring everything is submerged. This broth serves as the foundation of your soup, creating a luscious, savory base. If necessary, add a bit more broth or water to ensure there’s enough liquid for the chicken to cook thoroughly. Step 5: Cook Cover the crockpot and set it to cook on low for 6 hours or high for 3 hours. During this time, the chicken will become incredibly tender and the flavors will meld beautifully. Make sure to keep the lid on to maintain the heat and moisture, which is essential for the best results. Step 6: Shred Chicken After cooking, carefully remove the chicken breasts from the crockpot and place them on a cutting board. With two forks, shred the chicken into bite-sized pieces. It should be tender enough to fall apart easily. Return the shredded chicken back into the soup, stirring to combine. Step 7: Serve Ladle the warm Crockpot Chicken Tortilla Soup into bowls and top with crunchy tortilla strips, diced avocado, shredded cheese, fresh cilantro, and lime wedges, if desired. Each bowl becomes a delightful medley of textures and flavors. Serve hot and watch your family gather around for a comforting meal! How to Store and Freeze Crockpot Chicken Tortilla Soup Fridge: Store the soup in an airtight container for up to 3 days. Make sure to let it cool completely before sealing to maintain freshness. Freezer: This soup freezes well for up to 3 months in airtight containers. Portion it out for easy meals on busy nights. Reheating: Thaw overnight in the fridge before reheating on the stovetop or in the microwave. Stir well and add a splash of broth or water if needed for consistency. Serving Tip: When warming up, consider sprinkling in a little extra chili powder or fresh toppings to revive flavors in your delicious crockpot chicken tortilla soup! Make Ahead Options Preparing your Crockpot Chicken Tortilla Soup ahead of time is a fantastic way to save precious minutes during busy weeknights! You can chop your veggies (onion and garlic) and store them in an airtight container in the refrigerator up to 24 hours before cooking. Additionally, you can layer all the ingredients, except for the broth, in the crockpot and refrigerate it for up to 3 days. When you’re ready to serve, simply add the chicken broth and follow the usual cooking instructions. This keeps everything fresh and delicious, ensuring your soup maintains its rich flavors and comforting consistency. Enjoy the convenience of having a hearty meal ready in no time with just a few simple steps! Crockpot Chicken Tortilla Soup Variations Feel free to make this cozy recipe your own with these delightful twists that will elevate your meal! Thighs Instead of Breasts: Swap chicken breasts with thighs for a juicier and more flavorful soup experience. The added richness will truly transform each bite! Hearty Additions: Incorporate brown rice or quinoa for a filling twist that adds a unique texture. It creates a wholesome, comforting bowl that’s sure to satisfy everyone. Spice It Up: Add fresh jalapeños or an extra sprinkle of chili powder for those who crave more heat. A fiery kick will make your soup a standout dish at your table. Vegetarian Delight: Use chickpeas and vegetable broth instead of chicken and broth for a hearty vegetarian version. You won’t miss the meat with this option! Creamy Texture: Stir in some cream cheese or shredded cheddar as it simmers for a richer, creamier texture. This adds a delightful silkiness that’s hard to resist. Add Greens: Toss in some chopped kale or spinach right before serving to boost the nutritional content. The vibrant greens brighten both the soup and your day. Zesty Flavor: Squeeze fresh lime juice directly into the soup just before serving for an extra zing. This simple addition elevates all the flavors and adds brightness. Try these fun variations to make your crockpot chicken tortilla soup not just a meal, but an experience! And if you’re looking for more comforting recipes, be sure to check out my Cheesy Garlic Chicken or Chicken Noodle Soup for a delightful culinary journey! Expert Tips for the Best Crockpot Chicken Tortilla Soup Use Thighs for Juiciness: Chicken thighs can provide more flavor and moisture compared to breasts. Aim for tender, juicy bites in your soup! Don’t Skip the Rinse: Always rinse black beans before using to decrease sodium content, enhancing the overall healthiness of your crockpot chicken tortilla soup. Season Wisely: Adjust the spices according to your preference. Start with less chili powder and cumin, adding more as needed to suit your taste! Let It Rest: Allow the chicken to rest before shredding it. This helps retain juices and keeps the meat moist for the soupy goodness. Customize Toppings: Get creative with toppings! Add diced jalapeños for extra heat or a dollop of sour cream for creaminess, making each bowl unique. Cook Low for Flavor: The longer cooking time on low really enhances flavor depth. Avoid the temptation to rush this comforting dish! What to Serve with Cozy Crockpot Chicken Tortilla Soup There’s nothing quite like a steaming bowl of soup paired with delightful sides that elevate the entire dining experience. Crusty Bread: Perfect for dipping, the crunchy exterior and soft interior of a good bread balances the soup’s warm, rich broth. Cornbread Muffins: Their sweet, buttery flavor complements the savory spices in the soup, creating a comforting spread you can’t resist. Each bite feels like a warm hug. Mexican Rice: A side of cilantro lime rice adds a refreshing burst of flavor and a slight contrast to the spicy soup. It also helps soak up the delicious broth! Avocado Salad: A zesty avocado salad offers cool, creamy notes and bright flavors, which contrast beautifully with the hearty nature of the soup. Guacamole and Tortilla Chips: The creamy guacamole and crunchy chips serve as perfect companions, adding texture and an extra dose of flavor for an enjoyable snacking experience in between sips of soup. Margaritas: For a cheerful toast, a classic margarita adds a fun, festive touch. The citrusy zing cleanses the palate, making every sip of soup feel new and exciting. Crockpot Chicken Tortilla Soup Recipe FAQs How do I select the right ripeness for my ingredients? Absolutely! For the best flavor, choose ripe tomatoes that are deep red and slightly firm, which indicates sweetness. The green chilies should be bright in color and firm. For onions, select ones with smooth, dry skins, avoiding any that show dark spots, indicating spoilage. How should I store leftover soup, and how long will it last? You can store your Crockpot Chicken Tortilla Soup in an airtight container in the fridge for up to 3 days. Allow the soup to cool completely before transferring it to avoid condensation that could affect the texture. When reheating, ensure it reaches a safe temperature of 165°F before serving. Can I freeze Crockpot Chicken Tortilla Soup, and if so, how? Very! This soup freezes wonderfully for up to 3 months. To freeze, ladle the cooled soup into airtight containers or heavy-duty freezer bags. Be sure to leave some space at the top of the container, as the soup will expand when frozen. When you’re ready to enjoy it, thaw overnight in the fridge and reheat gently on the stove. What are some common troubleshooting tips if my soup doesn’t turn out as expected? If your soup is too salty, add a few cubes of raw potato while simmering; they’ll absorb some of the saltiness. If it’s too spicy, a tablespoon of honey or a dollop of sour cream helps mellow the heat. To thicken a watery soup, blend a portion of it, then return it to the pot, which gives it a lovely creamy texture. Are there any dietary considerations I should be aware of? Absolutely! If cooking for someone with allergies, check that the broth doesn’t contain gluten or any allergens. For a lactose-free alternative, skip the cheese topping, and use dairy-free alternatives as desired. Always adjust based on individual dietary needs, as the soup can easily accommodate various preferences and restrictions. Can I prepare this soup in advance? Definitely! You can prepare all your ingredients and layer them in the crockpot the night before. Just cover it tightly and store it in the refrigerator. In the morning, simply turn on the crockpot for a delicious meal that’s ready when you are! This will save time and make meal prep a breeze. Savory Crockpot Chicken Tortilla Soup for Ultimate Comfort This comforting Crockpot Chicken Tortilla Soup is perfect for chilly evenings, packed with shredded chicken, beans, and vibrant corn. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 6 hours hrsTotal Time 6 hours hrs 15 minutes mins Servings: 6 bowlsCourse: SoupCuisine: MexicanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base2 pounds Boneless, Skinless Chicken Breasts Substitute with chicken thighs for juicier results1 can Black Beans Rinse before use1 cup Corn Frozen corn can be used1 can Diced Tomatoes With juice, fresh tomatoes can substitute1 can Diced Green Chilies Use jalapeños for extra heat1 medium Onion Shallots can be a good swap2 cloves Garlic Garlic powder can stand in if fresh isn't available2 tablespoons Chili Powder Adjust quantity for preferred spice level1 teaspoon Ground Cumin Optional but recommended for authentic flavor1 teaspoon Paprika Smoked paprika can add a lovely smoky touch4 cups Chicken Broth Vegetable broth works for a vegetarian version1 teaspoon Salt Adjust to enhance other flavors1 teaspoon Pepper Adjust to enhance other flavorsFor the Toppings2 cups Tortilla Strips Use store-bought or make your own1 medium Avocado Optional creamy topping1 cup Shredded Cheese Optional for richness, use your favorite cheese1/4 cup Fresh Cilantro Can be omitted if you’re not a fan2 wedge Lime For serving Equipment Crockpot Method Step‑by‑Step InstructionsBegin by dicing one onion and mincing two cloves of garlic.In your crockpot, place the boneless, skinless chicken breasts at the bottom. Next, add the rinsed black beans, corn, diced tomatoes with juice, green chilies, chopped onion, and minced garlic over the chicken.Sprinkle a generous amount of chili powder, ground cumin, paprika, and salt and pepper over the layered ingredients.Pour the chicken broth over all the ingredients, ensuring everything is submerged.Cover the crockpot and set it to cook on low for 6 hours or high for 3 hours.After cooking, carefully remove the chicken breasts from the crockpot and shred them into bite-sized pieces. Return the shredded chicken back into the soup.Ladle the soup into bowls and top with tortilla strips, avocado, shredded cheese, cilantro, and lime wedges, if desired. Nutrition Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 15mg NotesCustomize toppings with diced jalapeños or sour cream for creaminess. Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 3 months. Tried this recipe?Let us know how it was!
