Description

If you’re looking for a cozy, flavorful, and easy meal, this Crockpot Chicken Tortilla Soup is the perfect choice! Packed with tender chicken, bold spices, and a rich tomato broth, this dish is a one-pot wonder that requires minimal effort. Just toss everything into the slow cooker and let it do the work for you. Top it off with crunchy tortilla strips, creamy avocado, and melty cheese for the ultimate comfort food experience!

Ingredients

For the Soup:

Chicken Breasts (2 large, boneless, skinless) – Shredded after cooking.
Diced Tomatoes (1 can, 14.5 oz) – Adds richness to the broth.
Tomato Sauce (1 can, 8 oz) – Enhances the soup’s depth of flavor.
Chicken Broth (4 cups) – Forms the savory base.
Black Beans (1 can, drained & rinsed, 15 oz) – Adds protein and heartiness.
Corn (1 cup, frozen or canned) – For a touch of sweetness and texture.
Onion (1 small, diced) – Brings in a savory depth.
Garlic (3 cloves, minced) – Boosts the flavor.
Jalapeño (1, diced, optional) – For a bit of heat.
Chili Powder (1 tsp) – Adds warmth and spice.
Cumin (1 tsp) – Earthy and aromatic.
Paprika (½ tsp) – Adds a smoky touch.
Salt & Black Pepper (to taste) – Enhances all the flavors.
Lime Juice (1 tbsp) – Brightens up the soup.
Cilantro (¼ cup, chopped) – Adds a fresh finish.

For the Toppings:

Tortilla Strips – Crunchy and perfect for dipping.
Shredded Cheese (Cheddar or Mexican blend) – Melts beautifully.
Avocado (sliced or diced) – Adds creaminess.
Sour Cream or Greek Yogurt – For a cool contrast.
Extra Lime Wedges – For added zing.

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Instructions

Step 1: Add Ingredients to the Slow Cooker

Place the chicken breasts, diced tomatoes, tomato sauce, chicken broth, black beans, corn, onion, garlic, jalapeño, and all the seasonings into the Crockpot. Stir everything to combine.

Step 2: Cook on Low or High

Low Heat: Cook for 6–8 hours for the most tender chicken.
High Heat: Cook for 3–4 hours if you’re short on time.

Step 3: Shred the Chicken

Once the chicken is cooked through, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir in lime juice and cilantro.

Step 4: Prepare the Tortilla Strips (Optional)

If making homemade tortilla strips, cut corn tortillas into thin strips, toss with a little oil, and bake at 375°F (190°C) for 10–12 minutes until crispy.

Step 5: Serve and Enjoy!

Ladle the soup into bowls and top with tortilla strips, shredded cheese, avocado, sour cream, and extra lime wedges.

Notes

Use Rotisserie Chicken: If you’re in a hurry, shred store-bought rotisserie chicken and add it in the last 30 minutes of cooking.
Adjust the Heat: Like it spicier? Add more jalapeño or a dash of hot sauce. Want it milder? Omit the jalapeño.
Make it Creamy: Stir in a splash of heavy cream or Greek yogurt for a creamier texture.
Double the Batch: This soup freezes beautifully—perfect for meal prep!

Prep Time: 10 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Cuisine: Mexican