Description
Hearty Crockpot Chicken Tortilla Soup is a warm, zesty, feel-good bowl packed with tender chicken, bold spices, and tortilla strips for crunch—your cozy weeknight favorite with almost no effort.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts or thighs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp oregano
- Salt and pepper to taste
- 1 lime, sliced for serving
- Optional toppings: crispy tortilla strips, shredded cheese, sour cream, cilantro, avocado
Instructions
- Add chicken, onion, garlic, beans, corn, diced tomatoes with green chilies, chicken broth, chili powder, cumin, paprika, oregano, salt, and pepper to the crockpot.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Remove the chicken, shred it with two forks, and return it to the soup.
- Stir well and let warm through for 5 minutes.
- Ladle into bowls and top with tortilla strips, cheese, avocado, cilantro, or a squeeze of lime.
Notes
- Leftovers taste even better the next day.
- To adjust heat, add more chili powder or a dash of hot sauce.
- Leftovers refrigerate for 3-4 days; freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (Low) or 3-4 hours (High)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Keywords: Hearty Crockpot Chicken Tortilla Soup, crockpot tortilla soup, chicken soup recipe, easy weeknight soup, Mexican-inspired soup