This cozy Crockpot Chicken Tortilla Soup is a warm hug in a bowl! With tender chicken, fresh veggies, and a zesty kick from the spices, it’s simply mouthwatering.
Plus, it’s super easy—just toss everything in the crockpot and let it do the magic! I love topping mine with crunchy tortilla chips and a sprinkle of cheese. Yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is perfect for soup as it stays tender during cooking. You can swap it with turkey breast or use rotisserie chicken for a quicker meal.
Black Beans: These beans add protein and fiber. If you don’t have black beans, pinto or kidney beans work well as substitutes.
Corn: Canned corn brings sweetness and crunch. Frozen corn can be used instead. Just throw it in frozen—I prefer this for an extra pop of flavor!
Diced Tomatoes: These provide the soup’s base and are full of flavor. If fresh tomatoes are available, you can dice and use them; just add some extra broth.
Spices: Cumin and chili powder add warmth. If you’re out of chili powder, paprika or chipotle powder can give a different but still tasty flavor.
Fresh Ingredients: Lime juice brightens the soup. If you’re lacking fresh lime, a splash of vinegar can add a similar zing.
Why Is Shredding Chicken Important and How to Do It Right?
Shredding the chicken is key to evenly distributing its flavor throughout the soup while adding texture. Here’s how to do it easily:
- After cooking, let the chicken cool for a few minutes so it’s easier to handle.
- Use two forks; hold one fork in each hand and pull the chicken apart into shreds.
- If you have a stand mixer, you can throw the chicken in with the paddle attachment for quick shredding!
Be sure to mix all the shredded chicken back into the soup for that delicious flavor in every spoonful!
How to Make Crockpot Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes (with juices)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, diced (optional for spice)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 lime, juiced
- Salt and pepper to taste
For Toppings:
- 1 avocado, sliced
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped
- Tortilla strips (for serving)
How Much Time Will You Need?
This tasty Crockpot Chicken Tortilla Soup will take about 15 minutes to prepare, and then you’ll let it cook in the crockpot for either 6-8 hours on low or 3-4 hours on high. Easy to prep and delicious to enjoy!
Step-by-Step Instructions:
1. Add Ingredients to the Crockpot:
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. Then, add the black beans, corn, and diced tomatoes (with all their yummy juices). Toss in the diced onion, minced garlic, and jalapeño if you want a bit of heat. The colors and smells will be amazing!
2. Season Your Soup:
Next, sprinkle the ground cumin, chili powder, salt, and pepper over the other ingredients. This will add great flavor to your soup. Then, pour the chicken broth over everything. It should cover the ingredients nicely—don’t worry if it looks a bit full; that’s just how we want it!
3. Let It Cook:
Now it’s time to cover the crockpot with the lid. Set it to cook on low for 6-8 hours, or on high for 3-4 hours. During this time, the chicken will become tender and soak up all those delicious flavors.
4. Shred the Chicken and Finish the Soup:
Once the cooking time is up, carefully remove the chicken breasts using tongs. They will be hot! Shred the chicken with two forks until it’s nice and fluffy. Return the shredded chicken back into the soup. Then, stir in the fresh lime juice for a zesty kick. Taste and add more salt or pepper if needed!
5. Serve Up and Enjoy:
When you’re ready to serve, ladle the soup into bowls and top with sliced avocado, a sprinkle of shredded cheese, fresh cilantro, and crispy tortilla strips. Enjoy your warm and comforting Crockpot Chicken Tortilla Soup! It’s perfect for sharing with family and friends!
Can I Use Frozen Chicken Breasts in This Recipe?
Absolutely! You can use frozen chicken breasts; just be sure to increase the cooking time by about an hour if using the low setting. Make sure the chicken cooks to an internal temperature of 165°F before shredding. No need to thaw beforehand!
Can I Substitute the Black Beans?
Yes, feel free to swap out the black beans for pinto beans or kidney beans, depending on your preference. Both will add a nice texture and flavor to the soup. Just make sure to drain and rinse them as well!
How to Store Leftovers
Store any leftover soup in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth or water to thin it out if needed.
Can I Make This Soup Vegetarian?
Definitely! To make this soup vegetarian, replace the chicken with an additional can of beans or some diced vegetables like zucchini and bell peppers. Use vegetable broth instead of chicken broth for a delicious vegetarian version!
