Crockpot Chicken Tortilla Soup
Warm up with the rich, bold flavors of this Crockpot Chicken Tortilla Soup—a hearty, slow-cooked wonder that's as effortless as it is delicious. This recipe transforms tender, shredded chicken, fire-roasted tomatoes, black beans, corn, and fragrant spices like cumin and chili powder into a comforting, Tex-Mex-inspired soup. Perfect for busy days, it requires just 15 minutes of prep before your crockpot takes over, filling your kitchen with irresistible aromas as it simmers to perfection. Brightened with a squeeze of lime and fresh cilantro, this soup is best served with crunchy tortilla strips and optional toppings like creamy avocado, shredded cheese, or sour cream. With minimal effort and maximum flavor, it’s a crowd-pleaser that'll quickly become a weeknight favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 1 cup frozen corn
- 4 cups low-sodium chicken broth
- 1 medium chopped onion
- 3 cloves minced garlic
- 1 medium chopped green bell pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 2 tablespoons lime juice
- 2 cups tortilla strips or chips, for garnish
- 1 cup shredded cheese, for garnish (optional)
- 0.5 cup sour cream, for garnish (optional)
- 1 piece sliced avocado, for garnish (optional)
Instructions
Place the chicken breasts in the bottom of your crockpot.
Add the canned diced tomatoes, black beans, frozen corn, chicken broth, chopped onion, minced garlic, and chopped green bell pepper on top of the chicken.
Sprinkle the cumin, chili powder, paprika, salt, and black pepper over the ingredients in the crockpot.
Stir lightly to distribute the seasonings, but leave the chicken at the bottom of the pot.
Cover the crockpot with the lid and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
Once the chicken is fully cooked and tender, remove the chicken breasts from the crockpot and shred them using two forks.
Return the shredded chicken to the crockpot and stir to combine.
Add the lime juice and chopped cilantro (if using), and let the soup cook for an additional 10 minutes to meld the flavors.
Serve the soup hot in bowls and garnish with tortilla strips or chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired.
Nutrition Facts
Calories |
3682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.8 g | 229% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 6656 mg | 289% | |
| Total Carbohydrate | 334.4 g | 122% | |
| Dietary Fiber | 70.9 g | 253% | |
| Total Sugars | 50.1 g | ||
| Protein | 207.8 g | 416% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1644 mg | 126% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5845 mg | 124% | |
*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.
