why make this recipe
Crockpot Chicken Tortilla Soup is a perfect dish for busy days when you want something delicious without spending too much time in the kitchen. This soup is hearty, comforting, and packed with flavor. The slow cooking method allows the ingredients to blend beautifully, creating a meal that warms you up inside. Plus, it’s easy to customize according to your taste!
how to make Crockpot Chicken Tortilla Soup
Ingredients :
- 4 chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can Rotel (diced tomatoes with green chilies)
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Fresh cilantro, for garnish
- Crushed tortilla chips, for serving
- Shredded cheese, for topping
- Sour cream, for topping
- Sliced avocado, for serving
Directions :
- Start by placing the chicken breasts at 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.
- Gently stir the ingredients around the chicken to combine them.
- Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is cooked through and tender.
- After cooking, 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. Serve hot.
how to serve Crockpot Chicken Tortilla Soup
Serve this soup hot in bowls. It’s perfect for a cozy dinner. You can add your favorite toppings such as more avocado, extra cheese, or jalapeños for a bit of heat. It also goes well with warm tortilla wraps or crusty bread on the side.
how to store Crockpot Chicken Tortilla Soup
You can store any leftovers in an airtight container. Keep the soup in the refrigerator for up to three days. If you want to store it for a longer time, consider freezing it. Make sure to let it cool before transferring it into freezer-safe containers. It can last up to three months in the freezer.
tips to make Crockpot Chicken Tortilla Soup
- For more spice, add chopped jalapeños or a dash of hot sauce to the crockpot.
- Use rotisserie chicken instead of raw chicken breasts for a quicker option.
- Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.
variation
You can make this soup vegetarian by omitting the chicken and using vegetable broth instead. Add more beans or veggies to keep it hearty and satisfying.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just note that cooking time may be slightly longer.
Can I make this soup on the stove?
Absolutely! You can cook it on the stove. Simply combine all ingredients in a large pot, bring to a simmer, and cook for about 30 minutes until the chicken is cooked through.
What can I do with leftovers?
Leftovers can be used in various ways, such as a filling for tacos or burritos, or served over rice. You can also add it to a grain bowl for a healthy lunch.
Crockpot Chicken Tortilla Soup
Ingredients
Method
- Place the chicken breasts at 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.
- Gently stir the ingredients around the chicken to combine them.
- Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is cooked through and tender.
- After cooking, 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.
- Serve hot.