Crock Pot Chicken Tortilla Soup
Warm up with a bowl of this hearty and flavorful Crock Pot Chicken Tortilla Soup, a perfect blend of ease and taste that will satisfy your craving for Mexican-inspired comfort food. This slow-cooked masterpiece combines tender, shredded chicken with vibrant ingredients like diced tomatoes with green chiles, black beans, sweet corn, and aromatic spices such as cumin, chili powder, and paprika, all simmered in a robust chicken broth for hours of flavor infusion. With just 15 minutes of prep time, this set-it-and-forget-it recipe is perfect for busy days, offering all the richness of homemade soup with minimal effort. Customize each bowl with delicious toppings like crispy tortilla strips, shredded cheese, creamy avocado, and a zing of fresh lime juice to make it your own. Ideal for family dinners or meal prep, this Crock Pot Chicken Tortilla Soup is a simple, wholesome, and crowd-pleasing dish you’ll return to time and again!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 6 cups Chicken broth
- 14.5 ounces Canned diced tomatoes with green chiles (e.g., Rotel)
- 15 ounces Canned black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 1 piece Small onion, diced
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional)
- 1 piece Lime, cut into wedges
- 3 pieces Corn tortillas, cut into strips (optional for topping)
- 1 cup Shredded cheese (optional for serving)
- 0.5 cup Sour cream (optional for serving)
- 1 piece Avocado, diced (optional for serving)
Instructions
Place the chicken breasts in the bottom of your crock pot.
Pour in chicken broth, diced tomatoes with green chiles, black beans, and frozen corn.
Add diced onion, minced garlic, ground cumin, chili powder, paprika, salt, and black pepper. Stir to combine the ingredients evenly.
Cover the crock pot with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Once the chicken is done, remove the breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot and stir it into the soup.
Taste the soup and adjust seasonings as needed (add more salt, pepper, or spices to your liking).
If desired, prepare garnishes: bake or fry the tortilla strips until crispy, dice avocado, and shred cheese.
Ladle the soup into bowls and top with your preferred garnishes, such as crispy tortilla strips, shredded cheese, sour cream, avocado, or fresh cilantro.
Serve with lime wedges on the side for an added burst of flavor.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1427 mg | 62% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 6.0 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 248 mg | 19% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
