Why Make This Recipe
Crockpot Chicken Tortilla Soup is a perfect choice for a busy day. You can throw all the ingredients into your slow cooker in the morning, and by dinner time, you will have a warm and tasty meal waiting for you. It’s full of flavors and very comforting. Plus, it’s easy to customize with your favorite toppings!
How to Make Crockpot Chicken Tortilla Soup
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (28 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1 (14.5 oz) can chicken broth
- 1 (1 oz) packet taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro (for garnish, optional)
- Tortilla chips
- Shredded cheese
- Sour cream
- Avocado (for serving)
Directions
- Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir gently to combine the ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot and stir it into the soup.
- Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.
How to Serve Crockpot Chicken Tortilla Soup
Serve the soup hot in bowls. You can let everyone add their favorite toppings, like tortilla chips, cheese, sour cream, and avocado. This makes it fun and delicious!
How to Store Crockpot Chicken Tortilla Soup
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, let it cool completely and then transfer it to a freezer-safe container. It will last for about 2 to 3 months in the freezer. Thaw it in the refrigerator before reheating.
Tips to Make Crockpot Chicken Tortilla Soup
- You can adjust the spiciness by using mild or hot Rotel.
- For a thicker soup, add a little more chicken broth or some cornmeal.
- If you like more veggies, consider adding chopped bell peppers or zucchini.
Variation
You can add rice or quinoa to the soup to make it heartier. Also, consider using turkey or beef instead of chicken for a different flavor.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but make sure to cook it on HIGH for 4-5 hours instead of LOW.
Can I make this soup in advance?
Yes, you can prepare all the ingredients and keep them in the fridge. Just add everything to the crockpot in the morning and cook it later.
Is this soup gluten-free?
Yes, as long as you use gluten-free tortilla chips and ensure the taco seasoning is gluten-free, this soup can be enjoyed by those with gluten sensitivities.
Crockpot Chicken Tortilla Soup
Ingredients
Method
- Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir gently to combine the ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot and stir it into the soup.
- Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.