Why Make This Recipe
Crockpot Chicken Tortilla Soup is a great choice for anyone looking for a delicious and easy meal. It’s perfect for busy days when you want something warm and comforting without spending a lot of time in the kitchen. This soup is packed with protein and veggies, making it a healthy option for lunch or dinner. Plus, it’s versatile, so you can customize it with your favorite toppings!
How to Make Crockpot Chicken Tortilla Soup
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes (with green chilies if preferred)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for serving
- Avocado, diced (optional)
- Lime wedges (optional)
- Fresh cilantro, chopped (optional)
Directions:
- Place the chicken breasts at the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Once cooked, shred the chicken with two forks and stir back into the soup.
- Serve hot, topped with tortilla strips, avocado, lime wedges, and cilantro if desired.
How to Serve Crockpot Chicken Tortilla Soup
Serve the soup hot in bowls. Top each bowl with crispy tortilla strips for crunch. If you like, add diced avocado, a squeeze of lime, and chopped cilantro for freshness. This will enhance the flavor and make it even more enjoyable!
How to Store Crockpot Chicken Tortilla Soup
If you have leftovers, let the soup cool completely. Then, transfer it to an airtight container and store it in the refrigerator for up to 4 days. You can also freeze the soup in a freezer-safe container for up to 3 months. To reheat, simply thaw it in the fridge overnight and heat it on the stove or in the microwave.
Tips to Make Crockpot Chicken Tortilla Soup
- Make sure to season the soup well. Taste and adjust with more salt, pepper, or spices as needed.
- You can add extra vegetables like bell peppers or zucchini for more nutrients.
- If you like it spicy, add some diced jalapeños or a dash of hot sauce to the mix.
- For a creamier texture, stir in a dollop of sour cream or Greek yogurt before serving.
Variation
You can switch out the chicken for ground turkey or shredded beef. If you want a vegetarian option, use vegetable broth and replace the chicken with more beans or lentils.
FAQs
1. Can I make this soup in advance?
Yes, you can prepare the ingredients the night before and store them in the fridge. Just add everything to the crockpot in the morning and let it cook.
2. Is this soup gluten-free?
Yes, as long as you use gluten-free tortilla strips, this soup is gluten-free.
3. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts in the crockpot, but you may need to adjust the cooking time slightly. Make sure the chicken reaches an internal temperature of 165°F (75°C).
Crockpot Chicken Tortilla Soup
Ingredients
Method
- Place the chicken breasts at the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Once cooked, shred the chicken with two forks and stir back into the soup.
- Serve hot, topped with tortilla strips, avocado, lime wedges, and cilantro if desired.