Easy Crockpot Chicken Tortilla Soup Recipe for Cozy Dinners

Warm and comforting crockpot chicken tortilla soup captures the heart of Mexican-inspired comfort food.

Aromatic spices dance through tender shredded chicken and soft vegetables.

Layers of flavor slowly develop during a gentle cooking process.

Each spoonful promises a hearty meal that satisfies deep hunger.

Robust ingredients blend seamlessly, creating a rich and inviting texture.

Simple preparation means you can walk away while magic happens in the kitchen.

One pot delivers an entire meal packed with nutrition and zest.

Dive into this soul-warming soup that promises to become a instant family favorite.

What Makes Chicken Tortilla Soup Recipe So Flavorful

• Simplify Meal Prep: Toss ingredients into the crockpot without complex chopping or advanced cooking skills, making dinner preparation a breeze for busy individuals.
• Customize Flavor Explosion: Adjust spice levels and toppings to suit personal preferences, creating a personalized soup experience that keeps everyone happy and satisfied.
• Nutritious One-Pot Wonder: Pack protein-rich chicken, fiber-filled beans, and vibrant vegetables into a single dish, delivering a balanced meal with minimal cleanup and maximum nutrition.
• Family-Friendly Comfort: Offer a crowd-pleasing recipe that appeals to both kids and adults, transforming mealtime into a delightful shared experience with familiar, comforting flavors.

Everything You’ll Need For Chicken Tortilla Soup Recipe

• Chicken Breasts: Boneless and skinless cuts that become tender and flavorful during slow cooking.

• Black Beans, Corn, Diced Tomatoes: A hearty combination that adds texture, nutrition, and rich flavor to the soup.
• Onion, Garlic, Jalapeño: Aromatic ingredients that provide depth and optional spiciness to the dish.

• Ground Cumin, Chili Powder, Salt, Pepper: Spices that create a warm, robust flavor profile for the soup.
• Chicken Broth: A liquid base that helps cook the ingredients and infuse them with savory taste.
• Lime Juice: A bright, zesty element that adds freshness and balances the soup's richness.

• Avocado, Shredded Cheese, Fresh Cilantro, Tortilla Strips: Toppings that add extra texture, creaminess, and visual appeal to the final dish.

How To Cook Chicken Tortilla Soup Recipe In The Crockpot

Step 1: Prepare the Base

• Black beans
• Corn
• Diced tomatoes
• Onion
• Garlic
• Jalapeño (optional for extra heat)

Make sure everything is evenly distributed for maximum flavor.

Step 2: Spice It Up

• Ground cumin
• Chili powder
• Salt
• Black pepper

Pour chicken broth over everything, ensuring all ingredients are completely covered.

Step 3: Slow Cook to Perfection

• Low setting: 6-8 hours
• High setting: 3-4 hours

During cooking, the chicken will become incredibly tender and absorb all the delicious flavors.

Step 4: Shred and Enhance

Once cooking is complete, carefully remove chicken using tongs. Shred the chicken with two forks until it’s light and fluffy. Return the shredded chicken to the soup. Squeeze fresh lime juice into the pot and stir. Taste and adjust seasonings as needed.

Step 5: Garnish and Serve

• Sliced avocado
• Shredded cheese
• Fresh cilantro
• Crispy tortilla strips

Serve hot and enjoy this comforting, flavor-packed meal that’s sure to warm everyone’s heart!

Tips For Getting Chicken Tortilla Soup Recipe Just Right

• Boost Chicken Tenderness: Use boneless, skinless chicken breasts and cook slowly in the crockpot to ensure maximum softness and easy shredding.
• Dial Up the Heat: Adjust spice levels by adding more or less jalapeño, or include diced green chiles for extra warmth without overwhelming heat.
• Customize Soup Consistency: If you prefer a thicker soup, blend some beans or use a potato masher to create a heartier texture before serving.
• Make It Vegetarian-Friendly: Swap chicken with plant-based protein like tofu or extra beans, and use vegetable broth instead of chicken broth for a meat-free version.
• Enhance Meal Prep: Double the recipe and freeze portions for quick, delicious meals later – the soup reheats beautifully and tastes even better the next day.

Tweak Chicken Tortilla Soup Recipe With These Ideas

• Low-Carb Zucchini Noodle Swap: Replace traditional tortilla strips with spiralized zucchini noodles for a lighter, lower-carb version that maintains the soup's vibrant flavors and adds extra vegetables.
• Vegetarian Bean Protein Remix: Substitute chicken with extra firm tofu or additional black beans and use vegetable broth to create a hearty plant-based alternative that keeps the soup's rich, spicy profile.
• Spicy Green Chile Enhancement: Add roasted green chiles or swap jalapeños for poblano peppers to create a deeper, smokier heat level that elevates the soup's southwestern character without changing core ingredients.
• Mediterranean Herb Transformation: Incorporate oregano, basil, and smoked paprika to give the soup a Mediterranean-inspired flavor profile while maintaining its comforting texture and cooking method.

Pairing Options For Chicken Tortilla Soup Recipe

• Pair with Zesty Margaritas: Blend a classic margarita with fresh lime juice and tequila to complement the soup's Mexican-inspired flavors, cutting through the richness with a tangy, refreshing kick.
• Enhance with Crisp Mexican Lager: Select a light, clean Mexican beer like Corona or Modelo to balance the soup's spicy and hearty profile, providing a cool contrast to the warm dish.
• Match with Citrus-Infused Sangria: Create a white wine sangria with orange and lime slices, adding a fruity and slightly sweet element that harmonizes with the soup's vibrant ingredients.
• Complement with Jalapeño Cornbread: Bake a spicy cornbread side that echoes the soup's heat and provides a delightful textural contrast, soaking up the flavorful broth perfectly.

How To Store Chicken Tortilla Soup Recipe Safely

• Transfer leftover soup to an airtight container and store in the refrigerator for up to 4 days. Cool the soup completely before sealing to prevent bacterial growth.
• Pack cooled soup in freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months, ensuring minimal air exposure to prevent freezer burn.
• Pour soup into a pot and warm over medium-low heat, stirring occasionally. Add a splash of chicken broth if the soup seems too thick. Heat until steaming and reaching an internal temperature of 165°F.
• Place soup in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals. Stir between each interval to distribute heat evenly and prevent cold spots.

FAQs About Chicken Tortilla Soup Recipe

• Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts directly in the crockpot. Just add an extra 1-2 hours to the cooking time to ensure they’re fully cooked and tender.

• Is this soup spicy?

The soup has a mild to moderate heat level. You can control the spiciness by adjusting the amount of jalapeño or omitting it completely. If you want more heat, add extra chili powder or a dash of hot sauce.

• Can I make this soup gluten-free?

This recipe is naturally gluten-free. Just ensure that your chicken broth and other ingredients are certified gluten-free to avoid any cross-contamination.

Crockpot Chicken Tortilla Soup Recipe

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4.8 from 28 reviews

• Total Time: 6-8 hours 15 minutes (low) or 3-4 hours 15 minutes (high)
• Yield: 6 1x

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Description

Spicy, hearty chicken tortilla soup brings Mexican comfort straight to your kitchen with minimal effort. Loaded with tender chicken, zesty spices, and rich toppings, this crockpot creation promises a delicious meal you can easily enjoy without hours of preparation.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound boneless, skinless chicken breasts

Vegetables and Beans:

• 1 can (15 ounces / 425 grams) black beans, drained and rinsed
• 1 can (15 ounces / 425 grams) corn, drained
• 1 can (28 ounces / 794 grams) diced tomatoes (with juices)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, diced (optional for spice)

Spices and Liquids:

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 1 lime, juiced
• Salt and pepper to taste

Toppings:

• 1 avocado, sliced
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, chopped
• Tortilla strips (for serving)

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Instructions

1. Arrange chicken breasts at the bottom of the crockpot, creating a foundational layer for the soup’s robust flavor profile.
2. Layer black beans, corn, and diced tomatoes over the chicken, ensuring even distribution of ingredients.
3. Incorporate diced onion, minced garlic, and optional jalapeño to build a complex aromatic base for the soup.
4. Generously sprinkle ground cumin, chili powder, salt, and pepper across the ingredients to infuse deep, warming spices.
5. Carefully pour chicken broth over the mixture, ensuring all ingredients are sufficiently submerged.
6. Cover crockpot and slow cook on low temperature (180-200°F) for 6-8 hours or on high (220-240°F) for 3-4 hours until chicken becomes supremely tender.
7. Extract chicken breasts using tongs and shred meat thoroughly with two forks, creating tender, bite-sized pieces.
8. Return shredded chicken to the soup, stirring gently to integrate throughout the liquid.
9. Brighten the soup’s flavor by stirring in fresh lime juice, adjusting seasoning with additional salt and pepper as needed.
10. Serve hot, garnishing with sliced avocado, shredded cheese, fresh cilantro, and crispy tortilla strips for textural contrast and visual appeal.

Notes

• Adjust spice levels by controlling the amount of jalapeño or using milder peppers for sensitive palates.
• Swap chicken for plant-based protein like jackfruit or tofu to create a vegetarian version of the soup.
• Enhance nutrition by adding extra vegetables such as bell peppers or zucchini during the initial cooking phase.
• Prepare soup in advance and freeze for up to 3 months, making meal planning easier and more convenient.

• Prep Time: 15 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 250
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 8 g
• Protein: 20 g
• Cholesterol: 60 mg