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- Chicken and protein options I use 1 pound of boneless, skinless chicken breasts. You can also try chicken thighs for more flavor. If you want a vegetarian option, use beans or tofu. - Beans and vegetables Black beans are a must! Use 1 can (15 oz), rinsed and drained. I also add 1 can (15 oz) of corn, drained. For veggies, I include 1 medium onion, diced, and 2 cloves of minced garlic. These add a nice base to the soup. - Spices and seasonings For spice, I use 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of paprika. Salt and pepper to taste are key too. Don’t forget the juice of 1 lime for some zing! - Fresh herbs and garnishes Fresh cilantro adds a burst of flavor. I chop some right before serving. It makes the soup look vibrant too. - Cheese and avocado options Shredded cheese is a great addition. I like to use Monterey Jack or cheddar. Avocado slices also add creaminess and richness. - Tortilla strips Don’t skip the tortilla strips! They add a fun crunch. You can buy them or make your own by frying corn tortillas until crispy. {{ingredient_image_1}} Start with the chicken. Use boneless, skinless chicken breasts. Place them at the bottom of your Crockpot. This helps keep the chicken moist. Next, dice the onion and mince the garlic. Use a sharp knife for clean cuts. When dicing, slice the onion in half. Then, make small cuts across and down. This gives you nice, even pieces. For the garlic, crush it lightly before mincing. This makes it easier to chop finely. Now, layer your ingredients. Add the diced onion and minced garlic on top of the chicken. Then, pour in the black beans, corn, and diced tomatoes. Each layer adds flavor. Make sure to spread them out evenly. Set your Crockpot to low or high. For low, it cooks for 6-8 hours. For high, it cooks for 3-4 hours. I recommend low for the best flavor. The longer cooking time allows the chicken to become tender. Cover your Crockpot and wait. Don’t open the lid too often. Each time you lift the lid, heat escapes. Once your cooking time is up, check the chicken. It should be fully cooked and easy to shred. Use two forks to pull it apart gently. This makes the chicken nice and fluffy. Return the shredded chicken to the soup. Now, it’s time for the lime juice. Squeeze the juice from one lime into the soup. This brightens the flavors. Taste the soup and adjust the seasoning if needed. You can add salt, pepper, or more spices to fit your taste. Serve the soup hot. Garnish with fresh cilantro and top with tortilla strips for crunch. Add avocado and shredded cheese if you want extra flavor. Enjoy your delicious Crockpot Chicken Tortilla Soup! To ensure your chicken is tender, pay close attention to cooking times. When using a crockpot, cook on low for 6-8 hours or on high for 3-4 hours. This gentle heat breaks down the chicken fibers, making it juicy and soft. If you use frozen chicken, add an extra hour to the cooking time. You can also substitute different meats if you wish. Turkey breasts work well and give a nice flavor. Shredded beef can also add a unique twist to the soup. Just remember, adjust cooking times as needed for the type of meat you use. To enhance the flavor of your soup, use the right spices and proportions. I recommend 1 tablespoon of chili powder for a rich taste. Add 1 teaspoon of cumin for warmth and 1 teaspoon of paprika for depth. You can also try adding a pinch of cayenne pepper for some heat. Adding extra vegetables can boost flavor and nutrition. Consider bell peppers, zucchini, or even corn for a sweet touch. Just chop them small and mix them in with the other ingredients. For sides, tortilla chips are a great match. They add crunch and texture. Serve with a fresh salad or cornbread for a complete meal. This soup is perfect for casual gatherings or family dinners. It warms you up on cold days and adds comfort to your table. Enjoy it during game nights or when hosting friends for a cozy meal. Pro Tips Ensure Even Cooking: Cut the chicken breasts into smaller pieces to help them cook more evenly and quickly. Customize Your Spices: Feel free to adjust the amount of chili powder and cumin to suit your taste preferences for heat and flavor. Make it Creamy: For a creamier texture, add a splash of heavy cream or a dollop of sour cream right before serving. Store Leftovers Properly: Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage. {{image_2}} For a vegetarian twist, you can replace the chicken with extra beans or lentils. Both options give protein and texture. You could also add diced tofu for a nice bite. To enhance flavor, use vegetable broth instead of chicken broth. You might also want to add more spices, like smoked paprika, to deepen the taste. Fresh herbs like cilantro will brighten the dish. If you like heat, add jalapeños or diced green chiles to the soup. You can adjust the heat by using fewer or more peppers. Consider adding a dash of hot sauce or cayenne pepper for an extra kick. Always taste as you go. This way, you can find the right level of spice for your palate. For a low-carb option, skip the beans and corn. Instead, try adding zucchini or cauliflower. Both vegetables soak up flavors well and add bulk. You can also use riced cauliflower to mimic the texture of beans. This makes your soup filling without the carbs. Don't forget to add more spices to keep the flavor strong! Crockpot Chicken Tortilla Soup lasts about 3 to 4 days in the fridge. To store it, let the soup cool first. Then, put it in an airtight container. Make sure the lid is tight. This keeps the soup fresh and tasty. When you want to eat it, just heat it on the stove or in the microwave. You can freeze this soup for longer storage. To do this, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. It can last for about 2 to 3 months in the freezer. When you are ready to eat it, take the soup out of the freezer. Let it thaw overnight in the fridge. Then, reheat it on the stove or in a microwave. Stir well to make sure it heats evenly. Enjoy your warm soup! Yes, you can use frozen chicken. Just remember to cook it longer. If you use frozen chicken breasts, set your Crockpot to high heat. Cook for about 4 to 5 hours. This helps the chicken thaw and cook evenly. Always check that the chicken reaches 165°F for safety. If you don’t have black beans, try pinto beans or kidney beans. Both will add a nice texture and flavor. You can also use chickpeas for a different taste. Just rinse and drain them like black beans before adding to the soup. Yes, this soup is perfect for meal prep. You can make it ahead and store it in the fridge. It stays fresh for about 3 to 4 days. For longer storage, freeze it in airtight containers. Thaw overnight in the fridge before reheating. Enjoy it warm on busy days! Crockpot Chicken Tortilla Soup is simple to make and full of flavor. You learned about key ingredients like chicken, beans, and spices. I shared tips for perfect cooking and enhancing the taste. Variations let you customize the soup to your taste—vegan, spicy, or low-carb options. Lastly, proper storage ensures you can enjoy it later. This soup is not just a meal; it's a comforting experience you can share.

Crockpot Chicken Tortilla Soup

A hearty and flavorful chicken tortilla soup made in a crockpot, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can diced tomatoes with green chilies (14.5 oz)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 juice lime
  • for garnish fresh cilantro, chopped
  • for topping tortilla strips
  • optional avocado and shredded cheese

Instructions
 

  • In the crockpot, place the boneless chicken breasts at the bottom.
  • Add the diced onion, minced garlic, black beans, corn, and diced tomatoes on top of the chicken.
  • Pour in the broth and sprinkle the chili powder, cumin, paprika, salt, and pepper over the ingredients.
  • Stir gently to combine, making sure the chicken is submerged in the liquid.
  • Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
  • Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup.
  • Stir in the lime juice and adjust seasoning if necessary.
  • Serve the soup hot, garnished with fresh cilantro and topped with tortilla strips. Add avocado and shredded cheese if desired.

Notes

Add avocado and shredded cheese for extra flavor.
Keyword Chicken, crockpot, soup, tortilla