Crock Pot Tortilla Soup
Warm, hearty, and bursting with bold Tex-Mex flavors, this Crock Pot Tortilla Soup is the ultimate comfort food for busy weeknights or cozy weekends. Packed with tender shredded chicken, black beans, sweet corn, and a rich, spiced broth infused with chili powder, cumin, and paprika, this soup is a slow-cooker masterpiece that's both flavorful and effortless to prepare. Fresh lime juice and optional cilantro bring a zesty brightness, while toppings like crunchy tortilla strips, creamy avocado, shredded cheese, and sour cream let you customize each bowl to perfection. With just 15 minutes of prep and the magic of a Crock Pot, this recipe delivers a vibrant and satisfying meal for the whole family. Perfect for chilly days or anytime you're craving authentic Mexican-inspired comfort food, this tortilla soup is a guaranteed crowd-pleaser that will have everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 6 cups Chicken broth
- 15 ounces Diced tomatoes (canned)
- 15 ounces Black beans (canned, drained and rinsed)
- 1.5 cups Corn (frozen or canned, drained)
- 1 medium Diced onion
- 2 teaspoons Minced garlic
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro (optional, chopped)
- 2 cups Tortilla strips or crushed tortilla chips
- 1 medium Avocado (optional, diced)
- 0.5 cup Shredded cheddar or Monterey Jack cheese (optional)
- 0.25 cup Sour cream (optional)
Instructions
Place the chicken breasts in the bottom of a 6-quart Crock Pot.
Add the chicken broth, diced tomatoes (with their juices), black beans, corn, diced onion, and minced garlic to the Crock Pot.
Sprinkle the chili powder, ground cumin, paprika, salt, and pepper over the ingredients.
Stir gently to combine the seasonings with the vegetables and broth, ensuring the chicken remains at the bottom.
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 cooking time is complete, carefully remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the Crock Pot and stir it into the soup.
Add lime juice and fresh cilantro (if using) to the soup and stir well.
Taste the soup and adjust the seasoning with additional salt or pepper, if needed.
Serve the soup hot and garnish each bowl with tortilla strips or crushed tortilla chips.
Optional: Top with diced avocado, shredded cheese, and a dollop of sour cream for additional flavor and texture.
Nutrition Facts
Calories |
2263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 8489 mg | 369% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 44.2 g | ||
| Protein | 169.9 g | 340% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 880 mg | 68% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4302 mg | 92% | |
*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.
