This Chicken Tortilla Soup is a slow cooker treasure! Tender chicken, beans, and corn simmer in a spicy, savory broth, topped with crispy tortilla strips. Effortless and bursting with Tex-Mex flavor, it’s a hearty, cozy meal perfect for chilly days or anytime you crave a bowl of comfort.
Recipe Tips and Tricks
- Shred Chicken: Pull it apart warm with forks—it’s easier and soaks up broth.
- Crisp Tortillas: Bake or fry strips just before serving for max crunch.
- Spice It Up: Taste and adjust with extra chili powder or hot sauce as needed.
- Thicken Option: Blend a portion or add masa harina for a heartier texture.
- Top Fresh: Add avocado and cheese at the end for vibrant flavor.
Why You’ll Love This Recipe
You’re going to adore this Chicken Tortilla Soup—it’s a slow cooker masterpiece that’ll warm your soul! You’ll love how the crockpot turns simple ingredients into a bold, zesty broth packed with tender chicken, hearty beans, and sweet corn, all mingling with just the right kick of spice. It’s the perfect hands-off meal—toss everything in, let it simmer, and come back to a steaming bowl of Tex-Mex comfort that feels like a fiesta in your mouth. The crispy tortilla strips and fresh toppings like avocado and cheese take it over the top, making every spoonful a delight. Whether it’s a cold night, a busy day, or a casual gathering with friends, this soup delivers big on flavor and coziness with almost no work. It’s customizable, crowd-pleasing, and so darn good you’ll want seconds—maybe thirds!
Slow Cooker Chicken Tortilla Soup
Zesty chicken tortilla soup with beans and corn, slow-cooked—crockpot Tex-Mex comfort!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen or canned corn (drained if canned)
- 4 cups low-sodium chicken broth
- 1 medium onion, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste (about ½ teaspoon each)
- 1 lime, juiced
- Toppings: crushed tortilla chips, shredded cheddar, diced avocado, chopped cilantro (optional)
Instructions
- Hey there, let’s whip up a Chicken Tortilla Soup that’ll make your slow cooker the hero of the day! Start by tossing those chicken breasts into the crockpot—give ‘em a comfy spot at the bottom. Add the diced tomatoes with green chilies, rinsed black beans, corn, and chopped onion—they’re about to become a flavor party!
- Pour in the chicken broth, then sprinkle in the chili powder, cumin, garlic powder, salt, and pepper—give it a big stir to wake up all those Tex-Mex vibes. Look at that colorful mix already!
- Pop the lid on, set it to low for 6 hours (or high for 3 if you’re in a rush), and let it simmer away. Your kitchen’s going to smell like a cozy cantina—resist peeking too much!
- When it’s done, the chicken should be tender and begging to be shredded. Scoop it out onto a plate, grab two forks, and pull it apart—it’ll shred like a dream. Stir it back into the pot, then squeeze in that lime juice for a fresh, zesty kick—give it a good mix.
- Ladle it into bowls while it’s piping hot, then pile on the fun: a handful of crushed tortilla chips for crunch, a sprinkle of cheddar, some diced avocado, and a bit of cilantro if you’re feeling fancy. Grab a spoon and dive in—this is slow-cooked tortilla soup magic, straight from your crockpot!
Notes
- Add lime juice at the end—keeps it bright and fresh.
- If it’s too thin, blend a cup of the soup and stir it back in.
- Toppings are key—keep them fresh and add right before serving!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 277Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 76mgSodium 530mgCarbohydrates 18gFiber 4gSugar 4gProtein 33g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Breasts: Boneless, skinless breasts shred easily; thighs add richer flavor.
- Tomatoes with Chilies: Rotel or similar brings heat and tang—plain diced works too.
- Black Beans: Canned (rinsed) add heartiness; pinto or kidney beans swap in.
- Corn: Frozen or canned (drained) adds sweetness—fresh is a treat.
- Chicken Broth: Low-sodium keeps it balanced—adds depth and moisture.
- Chili Powder: The spice backbone—adjust for your heat preference.
- Tortilla Strips: Store-bought or homemade from corn tortillas—crisp them up!
- Lime: A squeeze brightens it all—lemon subs in a pinch.
Variations and Substitutions
This soup loves a remix! Swap chicken for turkey or shredded rotisserie for speed. Vegetarian? Skip the meat and double the beans or add lentils—they’ll soak up the spices beautifully. No Rotel? Use diced tomatoes with a pinch of cayenne or chopped jalapeños. Trade black beans for white beans or chickpeas, or swap corn for hominy or diced zucchini. Want it creamier? Stir in sour cream or a splash of heavy cream at the end. Gluten-free? It’s naturally GF—just use corn tortillas. Spice it up with chipotle powder or cool it down with extra broth. Top with queso fresco instead of cheddar for a twist—this recipe bends to your taste buds!
Storage Options
- Refrigerator: Store soup (without toppings) in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months; thaw in the fridge overnight.
- Reheating: Warm on the stovetop with a splash of broth, or microwave in bursts.
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