Why Make This Recipe
Crockpot Chicken Tortilla Soup is a fantastic meal for busy days. It’s easy to prepare, packed with flavor, and can feed a crowd. Using a crockpot means you can set it and forget it, letting the flavors meld together beautifully while you go about your day. Plus, it’s a comforting dish that warms you up on chilly nights.
How to Make Crockpot Chicken Tortilla Soup
Ingredients:
- 1 lb chicken breast
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Crispy tortilla strips for garnish
- Fresh cilantro for garnish (optional)
Directions:
- In a crockpot, combine chicken breasts, black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, paprika, salt, and pepper.
- Stir to combine ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Once cooked, shred the chicken with two forks and stir into the soup.
- Serve hot, garnished with crispy tortilla strips and fresh cilantro if desired.
How to Serve Crockpot Chicken Tortilla Soup
Serve your chicken tortilla soup hot in bowls. You can add crispy tortilla strips on top for a great crunch. Fresh cilantro adds a lovely touch too. This soup goes well with avocado slices, lime wedges, or even a side of warm bread for dipping.
How to Store Crockpot Chicken Tortilla Soup
You can store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave until hot. You can also freeze the soup for longer storage. Freeze in a freezer-safe container for up to 3 months. Be sure to let it cool completely before freezing.
Tips to Make Crockpot Chicken Tortilla Soup
- If you want a spicier soup, add extra chili powder or a diced jalapeño.
- Use rotisserie chicken for an even faster meal. Just shred it and add it during the last hour of cooking.
- Feel free to add other veggies like bell peppers or zucchini for more nutrition.
Variation
You can easily switch up the protein in this soup. Try using turkey, beef, or even plant-based proteins like tofu for a different flavor. Vegetarian versions are also delicious by replacing the chicken with more beans or vegetables.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just increase the cooking time by an hour.
Can I add more spices?
Absolutely! Adjust the spices to fit your taste. Add more chili powder or cumin for a bolder flavor.
Is it gluten-free?
Yes, as long as you ensure your ingredients, like the broth and tortilla strips, are gluten-free.
Crockpot Chicken Tortilla Soup
Ingredients
Main Ingredients
- 1 lb chicken breast Boneless, skinless
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
For Garnish
- Crispy tortilla strips
- Fresh cilantro (optional)
Instructions
Preparation
- In a crockpot, combine chicken breasts, black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, paprika, salt, and pepper.
- Stir to combine ingredients.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Once cooked, shred the chicken with two forks and stir into the soup.
Serving
- Serve hot, garnished with crispy tortilla strips and fresh cilantro if desired.