Crockpot Chicken Tortilla Soup

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. This Crockpot Chicken Tortilla Soup is basically culinary magic that asks for zero heroics. Throw stuff in a pot, let time do the heavy lifting, and come back to a bowl of cozy, spicy, crunchy goodness.

If you want a creamier take later on check out this creamy chicken tortilla soup for inspiration and future kitchen experiments.

Why This Recipe is Awesome

Because it does everything you want a weeknight meal to do. It tastes like you spent all afternoon lovingly stirring and whispering compliments to the stove but actually you binge-watched two episodes and texted your friend about the weird neighbor.

It is idiot proof even I did not mess it up. Toss in simple pantry cans, set the crockpot, and walk away until dinner time. Also it doubles as meal prep heaven. Make a big batch and you have lunches and dinners for days. Bonus point if you like crushing tortilla chips in your hand like confetti before sprinkling them on top.

Want something heartier or cozier? There is an easy crockpot chicken noodle option if you prefer classic comfort instead of crunchy chips and lime. Try this homemade chicken noodle crockpot recipe when you are in a noodles mood.

Ingredients You’ll Need

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (28 oz) can diced tomatoes, undrained
• 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
• 1 (14.5 oz) can chicken broth
• 1 (1 oz) packet taco seasoning
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup chopped fresh cilantro (for garnish, optional)
• Tortilla chips
• Shredded cheese
• Sour cream
• Avocado for serving

Yes these are pantry-friendly. No dramatic trips to the store required unless you want extra avocado. Which you do.

Step-by-Step Instructions

1. Place chicken breasts in the bottom of a 6-quart or larger crockpot.
2. Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
3. Stir gently to combine ingredients around the chicken.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
5. Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot.
6. Stir the shredded chicken into the soup.
7. Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

Common Mistakes to Avoid

• Thinking less is more with seasoning. This soup wants flavor. Add the taco seasoning and spices and trust the process.
• Overcooking the chicken so it falls apart into dust. Cook until tender not until it becomes a shredded mush. Low and slow is best but keep an eye on total hours.
• Forgetting to rinse the beans. Rinse them unless you like a metallic canned taste. No judgment but it is fixable.
• Drowning the toppings. Tortilla chips, cheese, and sour cream are fun but balance them. Too much crunch and the soup becomes a salad.
• Not tasting before serving. Always taste and adjust salt and spice. You can add a squeeze of lime or a pinch more chili if it needs a pep.

Alternatives & Substitutions

No Rotel because your pantry staged a revolt Use a can of diced tomatoes plus a small can of green chiles. Same vibe.
Out of taco seasoning Swap with 1 tbsp chili powder, 1 tsp paprika, 1 tsp garlic powder, and a pinch of salt. Not exactly the same but close enough to make you smile.
Want it creamy? Stir in half a cup of cream cheese or sour cream at the end. IMO cream cheese makes it feel like a velvet blanket. You can also use a creamy recipe as a guide if you want that texture forever. See a tasty alternative with a creamier profile here creamy chicken tortilla soup.
Vegetarian move Leave out the chicken and swap chicken broth for vegetable broth. Add extra beans or cubed sweet potato to bulk it up.
Short on time Use shredded rotisserie chicken and simmer on the stove for 20 minutes instead of slow cooking. You still get soup, minus the dramatic crockpot reveal moment.

FAQ (Frequently Asked Questions)

Q Why does my soup taste watery?
A Did you use low-sodium broth or skip seasoning? Taste early and add salt or a splash of broth concentrate. Also simmer uncovered for 10 minutes to reduce if you need to tighten it up.

Q Can I use thighs instead of breasts?
A Sure thing. Thighs give richer flavor and stay juicy. Cook time is the same but keep an eye because they can get very tender and fall apart.

Q Can I freeze this soup?
A Yes freeze in portions for up to 3 months. Leave out the avocado and chips until serving day. Reheat gently on the stove or in the microwave.

Q Can I make this spicier or milder?
A Absolutely. Add more Rotel or a chopped jalapeno for heat. To tone it down use mild Rotel or omit the chili powder. Add a dollop of sour cream to tame the flames.

Q Do I have to shred the chicken?
A Nope. If you prefer big chunks go for it. I like shredded because it spreads through the soup and soaks up flavor better.

Q What if my crockpot cooks hot or cold does that matter?
A Crockpots vary. Use the minimum slow cook time as a guideline and check for done chicken at the lower end. If it is tender you are good.

Q Any must-have toppings?
A Yes, crushed tortilla chips for texture and a squeeze of lime if you have it. Avocado and shredded cheese are delightful extras.

Final Thoughts

You just made a soup that is comforting, crowd pleasing, and low fuss. Now go impress someone or yourself with your new culinary skills. You have earned it. Keep the leftovers locked up or they will mysteriously vanish by lunchtime tomorrow. Happy slow cooking and may your chips always stay crunchy.

Crockpot Chicken Tortilla Soup

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• Author: admin
• Total Time: 255 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

A cozy, spicy soup that cooks itself in a crockpot, perfect for weeknight meals and meal prep.

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Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (28 oz) can diced tomatoes, undrained
• 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
• 1 (14.5 oz) can chicken broth
• 1 (1 oz) packet taco seasoning
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup chopped fresh cilantro (for garnish, optional)
• Tortilla chips
• Shredded cheese
• Sour cream
• Avocado for serving

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Instructions

1. Place chicken breasts in the bottom of a 6-quart or larger crockpot.
2. Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
3. Stir gently to combine ingredients around the chicken.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
5. Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot.
6. Stir the shredded chicken into the soup.
7. Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

Notes

For a creamier soup, stir in half a cup of cream cheese at the end. Substitute with vegetable broth for a vegetarian version.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 5g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 70mg

Keywords: crockpot, chicken soup, tortilla soup, easy recipe, meal prep