The Easiest and Best Crock Pot Chicken Tortilla Soup
Warm, hearty, and bursting with bold Tex-Mex flavors, *The Easiest and Best Crock Pot Chicken Tortilla Soup* is a set-it-and-forget-it comfort food masterpiece. Perfect for busy weeknights, this slow cooker recipe combines tender shredded chicken, zesty diced tomatoes with green chiles, earthy spices like cumin and chili powder, and wholesome ingredients like black beans, corn, and onion to create a flavorful, protein-packed meal. With only 10 minutes of prep time, this soup simmers away for hours, allowing the rich flavors to meld perfectly. Top it off with crunchy tortilla chips, creamy avocado, shredded cheddar, fresh cilantro, and a squeeze of lime for a restaurant-quality finish. Quick to prep, healthy, and endlessly customizable, this crock pot chicken tortilla soup will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 cups Chicken broth
- 15 ounces Diced tomatoes with green chiles (e.g., Rotel)
- 15 ounces Black beans, drained and rinsed
- 1 cup Corn kernels, drained (or frozen)
- 8 ounces Tomato sauce
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Tortilla chips
- 1 cup Cheddar cheese, shredded (optional for garnish)
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 1 piece Avocado, diced (optional for garnish)
- 4 pieces Lime wedges
Instructions
Place the chicken breasts in the bottom of your slow cooker.
Add chicken broth, diced tomatoes with green chiles, drained black beans, corn, and tomato sauce to the slow cooker.
Add the diced onion, minced garlic, ground cumin, chili powder, paprika, salt, and black pepper. Stir to combine.
Cover the slow cooker with the lid and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender.
Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the pot and stir to combine with the soup.
Serve the soup hot in bowls, and garnish each serving with a handful of crushed tortilla chips, shredded cheddar cheese, chopped cilantro, diced avocado, and a squeeze of fresh lime juice, if desired.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 7.6 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1050 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.
