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.
Ingredients
Scale
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)
Instructions
- Arrange chicken breasts at the bottom of the crockpot, creating a foundational layer for the soup’s robust flavor profile.
- Layer black beans, corn, and diced tomatoes over the chicken, ensuring even distribution of ingredients.
- Incorporate diced onion, minced garlic, and optional jalapeño to build a complex aromatic base for the soup.
- Generously sprinkle ground cumin, chili powder, salt, and pepper across the ingredients to infuse deep, warming spices.
- Carefully pour chicken broth over the mixture, ensuring all ingredients are sufficiently submerged.
- 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.
- Extract chicken breasts using tongs and shred meat thoroughly with two forks, creating tender, bite-sized pieces.
- Return shredded chicken to the soup, stirring gently to integrate throughout the liquid.
- Brighten the soup’s flavor by stirring in fresh lime juice, adjusting seasoning with additional salt and pepper as needed.
- 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