Introduction
Oh, the smell of home! Remember those chilly evenings when a warm, hearty bowl of something delicious just felt like a hug? That’s exactly the feeling this Crockpot Chicken Tortilla Soup brings. It’s so incredibly simple, you’ll wonder why you haven’t made it a million times before. Perfect for a busy weeknight or a cozy weekend, this soup is all about comfort, flavor, and minimal fuss.
Why You’ll Love This Recipe
- Fast: Minimal prep means more time enjoying life!
- Easy: Seriously, you just toss everything in and let the magic happen.
- Giftable: Make a big batch and freeze portions for friends or family.
- Crowd-pleasing: Picky eaters and seasoned foodies alike rave about this one!
Ingredients
Gathering your ingredients is the longest part of this recipe, and honestly, it’s a breeze. Most of these are pantry staples!
- 1 lb boneless, skinless chicken breasts: The star of our soup, keeping it lean and flavorful.
- 1 (15 oz) can diced tomatoes with green chilies: These little guys pack a punch of flavor and a hint of mild spice. Rotel is your friend here!
- 1 (15 oz) can black beans, drained and rinsed: For fiber, protein, and that classic tortilla soup texture.
- 1 cup frozen corn: Sweetness and a pop of color. No need to thaw!
- 4 cups chicken broth: The savory base that brings everything together. Use low-sodium if you prefer to control the saltiness.
- 1 teaspoon chili powder: For that warm, earthy spice.
- 1 teaspoon cumin: A must-have for that signature Southwestern flavor.
- 1/2 teaspoon smoked paprika: This is my little secret for an extra layer of smoky depth. It makes a difference!
- Salt and pepper, to taste: The classic finishing touches.
- Tortilla strips, avocado, and sour cream, for topping: These are non-negotiable for the full experience! Think crunchy, creamy, and cool.
How to Make It
Get ready for the easiest soup you’ve ever made. Your slow cooker does all the heavy lifting!
- First things first, place your chicken breasts right into the bottom of your slow cooker.
- Now, let’s add all the goodness! Pour in the can of diced tomatoes with green chilies, the drained and rinsed black beans, and the frozen corn.
- Next, pour in your chicken broth.
- Sprinkle in the chili powder, cumin, and that magical smoked paprika.
- Season generously with salt and pepper. Don’t be shy here, but you can always add more later!
- Pop the lid on your slow cooker. You have two options: cook onlow for 4-6 hours, or if you’re in a bit of a hurry, cook on high for 2-3 hours. Either way, you’re looking for the chicken to be cooked through and tender.
- Once the chicken is cooked, carefully remove the chicken breasts from the slow cooker. Place them on a plate or cutting board and use two forks to shred them. This is where the fun starts!
- Return the perfectly shredded chicken back into the slow cooker. Give everything a good stir to combine all those delicious flavors.
- Serve your magnificent soup piping hot! Garnish with those crunchy tortilla strips, creamy avocado, and a dollop of cool sour cream.
Substitutions & Additions
This recipe is wonderfully forgiving and open to your personal touch. Don’t be afraid to get creative!
- Chicken: Boneless, skinless chicken thighs work beautifully too, often providing even more moisture. If you’re vegetarian or vegan, simply omit the chicken and use vegetable broth.
- Beans: Kidney beans or pinto beans can be used in place of black beans.
- Corn: Fresh corn kernels are lovely if you have them.
- Spice Level: For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño (seeds removed for less heat) to the slow cooker.
- Veggies: Feel free to toss in some chopped onion or bell pepper along with the other ingredients.
- Broth: Vegetable broth is a great substitute for chicken broth for a lighter flavor or for a vegetarian option.
Tips for Success
A few little tricks can make this soup even better. We’ve all been there, so let’s avoid those little kitchen hiccups!
- Don’t overcook the chicken: While the slow cooker is forgiving, if you cook it on high for too long, the chicken can become dry. The times provided are generally safe bets.
- Shredding ease: If your chicken is cooked through, it should shred very easily. Sometimes, I like to shred it directly in the pot if I’m feeling extra lazy – just be careful of the hot liquid!
- Taste and adjust: Always taste your soup before serving and adjust salt and pepper as needed. The canned ingredients can vary in saltiness.
- Prep ahead: You can chop any veggies you’re adding (like onions or peppers) the night before and store them in the fridge. The toppings can also be prepped and kept in containers.
How to Store It
This soup is a champion for leftovers, which is great because it often tastes even better the next day!
- In the Fridge: Let the soup cool completely before transferring it to an airtight container. It will stay delicious in the refrigerator for up to 3-4 days.
- In the Freezer: This soup freezes beautifully! Portion it into freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
FAQs
Can I make this soup in an Instant Pot?
Absolutely! You can typically adapt slow cooker recipes for an Instant Pot. For this soup, you’d likely sauté some aromatics first, then add all ingredients and cook on high pressure for about 8-10 minutes, followed by a natural release of pressure.
How can I make this soup thicker?
If you prefer a thicker soup, you can mash some of the black beans against the side of the slow cooker after shredding the chicken, or you can mix a tablespoon of cornstarch with a little cold water and stir it in during the last 30 minutes of cooking.
Is this soup spicy?
This version is mildly spiced, thanks to the diced tomatoes with green chilies. If you love heat, add more chilies, a pinch of cayenne, or a dash of hot sauce when serving!
Slow Cooker Chicken Tortilla Soup
A warm, hearty, and incredibly simple Crockpot Chicken Tortilla Soup that's perfect for a busy weeknight or a cozy weekend. It's all about comfort, flavor, and minimal fuss.
Equipment
- Slow Cooker
- Forks For shredding chicken
- Plate For shredding chicken
- Cutting board For shredding chicken
- Airtight container For storage
- Freezer-safe containers For freezing
- Freezer bags For freezing
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can diced tomatoes with green chilies Rotel is recommended
- 1 (15 oz) can black beans drained and rinsed
- 1 cup frozen corn No need to thaw
- 4 cups chicken broth Low-sodium option available
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- to taste salt
- to taste pepper
Toppings
- tortilla strips
- avocado
- sour cream
Instructions
- Place your chicken breasts right into the bottom of your slow cooker.1 lb boneless, skinless chicken breasts
- Pour in the can of diced tomatoes with green chilies, the drained and rinsed black beans, and the frozen corn.1 lb boneless, skinless chicken breasts
- Pour in your chicken broth.1 lb boneless, skinless chicken breasts
- Sprinkle in the chili powder, cumin, and smoked paprika.1 lb boneless, skinless chicken breasts
- Season generously with salt and pepper. Don't be shy here, but you can always add more later!1 lb boneless, skinless chicken breasts
- Pop the lid on your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.1 lb boneless, skinless chicken breasts
- Once the chicken is cooked, carefully remove the chicken breasts from the slow cooker. Place them on a plate or cutting board and use two forks to shred them.1 lb boneless, skinless chicken breasts
- Return the perfectly shredded chicken back into the slow cooker. Give everything a good stir to combine all those delicious flavors.1 lb boneless, skinless chicken breasts
- Serve your magnificent soup piping hot! Garnish with tortilla strips, avocado, and sour cream.1 lb boneless, skinless chicken breasts
Notes
This soup is wonderfully forgiving and open to your personal touch. Don't be afraid to get creative with substitutions and additions. It also freezes beautifully and tastes even better the next day.