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Best Easy Crockpot Chicken Tortilla Soup Recipe

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This easy crockpot chicken tortilla soup is a set-it-and-forget-it weeknight dinner with tender chicken, smoky fire-roasted tomatoes, and just the right kick of heat. It’s rich, comforting, and perfect for busy evenings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (3–4 medium)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained
  • 1 medium yellow onion, diced (about 1 cup)
  • 4–5 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 bay leaf
  • For serving: tortilla chips or strips, diced avocado (1-2), fresh lime juice (from 1-2 limes), shredded Mexican blend cheese (about 1 cup), fresh cilantro (chopped), sour cream or Greek yogurt (option…

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, drain and rinse the black beans.
  2. Place the chicken breasts in the bottom of a 6-quart slow cooker in an even layer.
  3. Add the undrained fire-roasted tomatoes and Rotel tomatoes.
  4. Scatter the diced onion and minced garlic over the top.
  5. Add the frozen corn and drained black beans.
  6. Pour in the 4 cups of chicken broth.
  7. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over everything. Drop in the bay leaf. Gently stir to combine the spices into the liquid.
  8. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken reaches 165°F and shreds easily.
  9. About 30 minutes before serving, remove the chicken to a cutting board or bowl. Shred with two forks or a hand mixer on low speed. Return shredded chicken to the slow cooker and stir.
  10. Taste the broth and adjust seasoning as needed. Remove the bay leaf.
  11. Turn the slow cooker to warm and let the soup rest for 10-15 minutes.
  12. Ladle into bowls and serve with desired toppings: tortilla chips, avocado, lime juice, cheese, cilantro, and sour cream.

Notes

For a thicker soup, mash some black beans before adding or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes. Never add tortilla chips to the slow cooker—they will become soggy. The soup tastes even better the next day as flavors meld.

Nutrition

Keywords: crockpot chicken tortilla soup, easy chicken tortilla soup, slow cooker chicken tortilla soup, weeknight dinner, comfort food

Find it online: https://perkypan.com/best-easy-crockpot-chicken-tortilla-soup-recipe/