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Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

A hearty and flavorful slow-cooked soup, packed with tender chicken, beans, and zesty tomato broth, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican, Southwest
Calories: 310
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts Can use thighs for richer flavor.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained
  • 1 small white onion, finely diced Sautéing before adding can enhance sweetness.
  • 3 cloves garlic, minced Sauté for deeper flavor if desired.
  • 1 cup red enchilada sauce
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon olive oil For sautéing if desired.
Toppings
  • Tortilla strips Add right before serving for crunch.
  • Avocado, sliced
  • Lime wedges For added freshness.
  • Fresh cilantro, chopped
  • Sour cream
  • Shredded Monterey Jack cheese

Method
 

Preparation
  1. Dice the white onion and mince the garlic.
  2. Place the raw chicken breasts at the bottom of the slow cooker.
  3. Add the diced onion, minced garlic, black beans, corn, crushed tomatoes, and red enchilada sauce.
  4. Pour in the chicken broth until the ingredients are submerged.
  5. Sprinkle the chili powder, cumin, salt, and pepper over the top.
  6. Give everything a quick stir to distribute the spices.
Cooking
  1. Cover the slow cooker with its lid.
  2. Set the temperature to 'Low' and cook for 6 to 8 hours, or set to 'High' for 3 to 4 hours.
  3. The chicken is done when it easily shreds with a fork, aiming for an internal temperature of 165°F.
Shredding and Serving
  1. Carefully remove the chicken breasts from the crockpot and place them on a cutting board.
  2. Use two forks to shred the meat into bite-sized pieces.
  3. Return the shredded chicken to the slow cooker and stir it back into the broth.
  4. Keep on the 'Warm' setting for another 10 minutes to soak up flavors.
  5. Ladle the soup into deep bowls and top with tortilla strips, avocado slices, lime, and cilantro.

Notes

For a creamy version, stir in cream cheese during last 30 minutes. For a spicy kick, add jalapeños or diced chiles. Vegetarian option available by replacing chicken with extra beans.
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