Spicy Chicken Tortilla Soup in the Crockpot blends tender chicken, fiery chiles, and tangy tomatoes with smoky spices. Slow-cooked to perfection, this zesty soup is topped with crispy tortilla strips—ideal for a warming, flavorful meal that fills your home with bold, south-of-the-border aromas.
Recipe Tips and Tricks
- Chicken Shredding: Use thighs for juiciness—shred with two forks after cooking; breasts work too but may dry out.
- Spice Control: Add chiles gradually—taste and adjust heat with extra chili powder or hot sauce at the end.
- Tortilla Crunch: Bake or fry tortilla strips fresh—add just before serving to keep them crisp; store-bought chips save time.
- Thicken Trick: Mash some beans or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) if you want it thicker.
- Flavor Boost: Sauté onions and garlic first—deepens the taste; skip for a quicker prep.
Why You’ll Love This Recipe
You’re going to absolutely adore this Spicy Chicken Tortilla Soup Crockpot Recipe—it’s a fiery, comforting bowl of goodness that’ll warm your soul and spice up your day! Imagine the tantalizing aroma of tender chicken simmering all day with smoky chili powder, zesty tomatoes, and a kick of green chiles, blending into a broth that’s rich, bold, and packed with south-of-the-border flair. You’ll love how this recipe takes the classic tortilla soup and makes it so easy with the slow cooker—just toss everything in and let it transform into a spicy masterpiece while you go about your life. It’s perfect for those chilly nights when you crave something hearty with a punch, or a casual gathering where you can set out toppings like crispy tortilla strips, avocado, and sour cream for everyone to customize their bowl.
The chicken shreds into juicy perfection, the spices dance on your tongue with just the right heat, and those crunchy tortilla strips add that satisfying texture that makes every spoonful a delight. Serve it up straight from the pot, maybe with a side of cornbread, and watch it bring smiles all around. The crockpot does all the heavy lifting, melding the flavors into something so delicious you’ll be amazed it was this simple. This isn’t just a soup—it’s a spicy chicken tortilla adventure that’ll have you savoring every zesty bite and dreaming of leftovers before the pot’s even empty!
Spicy Chicken Tortilla Soup
Spicy chicken soup with tomatoes and beans, topped with tortilla strips.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (4 ounces) diced green chiles
- 1 can (15 ounces) black beans, rinsed and drained
- 4 cups low-sodium chicken broth
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 6 small corn tortillas, cut into strips (for topping)
- Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions
- Hey there, let’s get this Spicy Chicken Tortilla Soup Crockpot Recipe simmering—it’s going to be a zesty, cozy delight! First, grab your slow cooker and toss in those chicken thighs—they’ll shred up so tender and juicy later. Pour in the diced tomatoes (juice and all), green chiles, rinsed black beans, and chicken broth—watch that broth start to build into something amazing. Add the diced onion and minced garlic—they’ll melt into the soup as it cooks—then sprinkle in the chili powder and cumin. Want it spicier? Go for the full 2 tablespoons of chili powder or add a pinch more later. Give it all a good stir to mix those flavors, then pop the lid on. Set your crockpot to low for 6-8 hours (or high for 3-4 if you’re in a rush), and let it work its slow-cooker magic. Your kitchen’s going to fill with the most mouthwatering, spicy aroma—pure comfort with a kick!
- While it’s cooking, let’s make those tortilla strips—grab your corn tortillas and cut them into thin strips. Preheat your oven to 375°F, spread the strips on a baking sheet, drizzle with a little oil, and sprinkle with salt. Bake for 8-10 minutes until they’re golden and crispy—keep an eye on them, they crisp up fast! Set them aside to cool. (Or use store-bought tortilla chips if you’re short on time—still delicious!)
- When the time’s up, lift the lid—the chicken should be fall-apart tender. Pull it out with tongs, shred it with two forks, and toss it back into the soup. Give it a big stir so everything’s coated in that spicy, tomatoey broth. Taste it—need more heat? Add a dash of chili powder or hot sauce. Too thin? Let it simmer with the lid off for 20-30 minutes to thicken up.
- Serve it up hot—ladle that steamy soup into bowls, and pile on those crispy tortilla strips right on top. Set out toppings like diced avocado, a dollop of sour cream, shredded cheese, or chopped cilantro—let everyone make it their own. You’ve just made a Spicy Chicken Tortilla Soup that’s bold, hearty, and oh-so-delicious—dig in and enjoy every zesty spoonful!
Notes
- Shred chicken easily with forks—keeps it juicy and soaks up the broth!
- Add tortilla strips last—keeps them crunchy and perfect.
- Leftovers deepen in flavor—reheat with a splash of broth for day-two bliss!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 353Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 143mgSodium 439mgCarbohydrates 23gFiber 5gSugar 5gProtein 35g
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 Thighs: Boneless, skinless thighs (1.5-2 pounds)—juicy and shreddable; breasts work but may be less moist.
- Diced Tomatoes: Canned diced tomatoes (28 ounces)—juicy base; fire-roasted adds smoky depth.
- Green Chiles: Canned diced green chiles (4 ounces)—mild heat; fresh jalapeños kick it up.
- Black Beans: Canned black beans (15 ounces)—hearty texture; rinse to cut sodium.
- Chicken Broth: Low-sodium broth (4 cups)—keeps it moist; homemade adds richness.
- Onion: Yellow onion (1 large)—diced for sweet-savory depth; white works too.
- Garlic: Fresh minced garlic (3-4 cloves)—bold, aromatic punch; adjust to taste.
- Chili Powder: Smoky, spicy kick (1-2 tablespoons)—key to the heat; adjust for preference.
- Cumin: Ground cumin (1 teaspoon)—warm, earthy note; essential for flavor.
- Corn Tortillas: 4-6 small tortillas—cut into strips and baked/fried for topping; store-bought chips substitute.
Variations and Substitutions
- Protein Swap: Use chicken breasts or turkey—breasts lighten it, turkey adds a twist; adjust cooking time slightly.
- Bean Options: Swap black beans for pinto or kidney—pinto for creaminess, kidney for heartiness.
- Tomato Alternatives: Use crushed tomatoes or fresh diced—crushed for smoother broth, fresh for brightness.
- Spice Variations: Replace chili powder with smoked paprika or chipotle—paprika for smokiness, chipotle for intense heat.
- Veggie Additions: Add corn, bell peppers, or zucchini—toss in with onions for color and flavor.
- Heat Boost: Stir in fresh jalapeños, cayenne, or hot sauce—tailor the spice to your taste.
- Low-Carb Option: Skip tortilla strips, add more veggies—serve with avocado for richness.
- Vegetarian Twist: Omit chicken, double beans, use veggie broth—still bold and satisfying.
- Creamy Touch: Stir in sour cream or cream cheese at the end—adds a velvety layer.
- Gluten-Free: Use corn tortillas or gluten-free chips—ensure broth is gluten-free too.
Storage Options
- Refrigerator: Store soup (without toppings) in an airtight container in the fridge for up to 4-5 days—reheat with a splash of broth.
- Freezer: Freeze in a freezer-safe container for up to 3 months—thaw overnight in the fridge before reheating; store toppings separately.
- Make-Ahead: Prep chicken and chop veggies the night before—store in the fridge and assemble in the crockpot in the morning.
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