Description
This Crockpot Chicken Tortilla Soup is an effortless, comforting meal combining tender slow-cooked chicken, zesty spices, fresh vegetables, and hearty beans. Simmered low and slow to develop rich smoky, spicy, and savory flavors, it’s perfect for weeknight dinners, meal prep, or casual gatherings. Topped with crunchy tortilla strips and bright lime juice, it offers a satisfying bowl full of warmth and nourishment.
Ingredients
Scale
Main Ingredients
- 3 boneless chicken breasts (trimmed of excess fat)
- 1 can (14.5 oz) diced tomatoes with juices
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels, rinsed and drained if canned
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Optional Toppings
- Tortilla strips or crushed tortilla chips
- Fresh lime juice (from 1 lime)
- Fresh cilantro, chopped
- Diced avocado
- Shredded cheddar or Monterey Jack cheese
- Sour cream
Variations & Add-ins
- 1 to 2 diced jalapeños or a dash of hot sauce (for heat)
- Chipotle peppers in adobo or smoked paprika (for smoky flavor)
- Avocado slices or cauliflower rice (for low-carb option)
- Additional vegetables or textured soy (for vegetarian version)
Instructions
- Prep the Ingredients: Rinse and drain the black beans and corn. Dice the onion and mince the garlic. Prepare spices and trim excess fat from the chicken breasts if needed.
- Load the Crockpot: Place the chicken breasts at the bottom of the crockpot. Add diced tomatoes with juices, black beans, corn, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper. Stir gently to distribute spices evenly.
- Cook Low and Slow: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender enough to shred.
- Shred the Chicken: Remove the chicken breasts from the crockpot. Using two forks, shred the chicken finely, then return it to the crockpot and stir well to combine all ingredients.
- Final Touches: Just before serving, squeeze fresh lime juice into the soup to add brightness. Add tortilla strips or crushed tortilla chips on top or stirred into the soup for crunch and texture.
Notes
- Use fresh lime juice for the best and most vibrant flavor.
- Shred the chicken while it is warm for better texture and ease.
- To deepen flavor, toast the spices lightly before adding them to the crockpot.
- Do not overload the crockpot to ensure even cooking and proper heat circulation.
- Adjust the chili powder and add fresh peppers based on your preferred spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Soup freezes well for up to 3 months — thaw overnight before reheating.
- Reheat gently on stove or microwave, adding broth or water if the soup thickens too much.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Crockpot, Slow Cooker, Chicken Tortilla Soup, Easy Dinner, Mexican Soup, Comfort Food, Gluten Free, Meal Prep, Spicy Soup, Healthy Soup
