Okay, listen up! If you’re looking for that perfect bowl of warmth and comfort that basically makes itself, this Crockpot Chicken Tortilla Soup is going to be your new best friend. Seriously, imagine coming home on a chilly evening to a kitchen filled with the most amazing aromas, and dinner is just… ready. That’s the magic of this recipe!
I’ve made this Crockpot Chicken Tortilla Soup probably a hundred times – no exaggeration! It’s my go-to when I want something super flavorful but don’t have a ton of time to stand over the stove. The slow cooker does all the heavy lifting here, turning simple ingredients into a rich, hearty soup that tastes like you spent hours on it. It’s pure comfort food, perfect for busy weeknights or lazy weekends. Trust me, once you try this easy slow cooker method, you’ll be hooked!
Why You’ll Love This Crockpot Chicken Tortilla Soup
So, why *this* Crockpot Chicken Tortilla Soup? Oh, let me count the ways! First off, it’s ridiculously easy. You basically dump everything in the slow cooker, turn it on, and walk away. Dinner? Done! Seriously, cleanup is a breeze too, mostly just the crockpot insert.
- It’s packed with flavor – those spices, the tomatoes, the corn and beans… it all just melds together into something truly delicious.
- It’s super hearty and filling, perfect for chasing away the chills or just satisfying a big appetite.
- And honestly, there’s just something so comforting about a big bowl of warm soup, especially when you didn’t have to slave over it. This recipe delivers on all fronts!
Ingredients for Crockpot Chicken Tortilla Soup
Alright, let’s talk ingredients! The beauty of this Crockpot Chicken Tortilla Soup is that it uses really simple stuff you probably already have or can easily grab. You’ll need about 1 pound of boneless, skinless chicken breasts, one 15-ounce can each of black beans (rinsed and drained, please!) and corn (drained). Grab one 15-ounce can of diced tomatoes (undrained is key here!) and one 10-ounce can of Rotel tomatoes with green chilies (also undrained). You’ll also need one onion, chopped, and about 3 cloves of garlic, minced. Don’t forget 4 cups of chicken broth and your spices: 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon smoked paprika. Salt and pepper are to taste, of course! And for toppings? Whatever makes your heart happy – shredded cheese, sour cream, avocado, crushed tortilla chips… the works!
Equipment Needed for Your Crockpot Chicken Tortilla Soup
Making this Crockpot Chicken Tortilla Soup doesn’t require a ton of fancy gadgets, which is another reason I love it! You’ll definitely need your trusty slow cooker – mine is about a 6-quart size, which is perfect. You’ll also want a good cutting board and a sharp knife for chopping the onion and mincing the garlic. And when it’s time to shred the chicken, two forks do the job perfectly. See? Easy peasy!
How to Make Crockpot Chicken Tortilla Soup
Okay, here’s where the real magic happens with this Crockpot Chicken Tortilla Soup. It’s so incredibly straightforward, you’ll wonder why you haven’t been making it this way forever! Just follow these simple steps, and you’ll be on your way to soup heaven.
- First things first, grab your slow cooker. Pop those boneless, skinless chicken breasts right into the bottom. No need to cut them up or anything yet, the slow cooker will work its magic later.
- Now, pile in all the good stuff! Add your rinsed and drained black beans, the drained corn, the can of diced tomatoes (remember, leave them undrained!), and the can of Rotel tomatoes with green chilies (undrained here too!). Toss in your chopped onion and that lovely minced garlic.
- Pour the chicken broth over everything in the slow cooker. Make sure it covers most of the ingredients.
- Time for the flavor! Stir in your chili powder, cumin, smoked paprika, and a good pinch of salt and pepper. Give it all a gentle stir to get those spices distributed.
- Put the lid on your slow cooker. Now, you have a couple of options here: you can cook it on LOW for 6 to 8 hours, which is what I usually do if I’m heading out for the day. Or, if you’re in a bit more of a hurry, set it to HIGH for 3 to 4 hours. You’ll know it’s ready when the chicken is totally cooked through and looks like it wants to fall apart.
- Carefully take the cooked chicken breasts out of the slow cooker. Place them on a plate or cutting board. Grab two forks and start shredding! It should be super easy at this point.
- Return all that delicious shredded chicken back into the slow cooker with the soup. Give it a good stir.
- And that’s it! Your Crockpot Chicken Tortilla Soup is ready to serve. Ladle it into bowls and get ready for the best part – adding those amazing toppings!
Tips for Perfect Crockpot Chicken Tortilla Soup
Making Crockpot Chicken Tortilla Soup is pretty forgiving, but a few little tricks can make it even better! For texture, if you like a thicker soup, just take a spoon or a potato masher and gently mash some of the beans against the side of the slow cooker insert. This releases some starch and thickens things up without needing any flour or cornstarch.
Want more heat? Easy! Add an extra can of Rotel (maybe the “hot” version!) or throw in a pinch of cayenne pepper along with the other spices. Or, for just a little kick, add a few dashes of your favorite hot sauce right at the end. And always, always taste and adjust the salt and pepper before serving – sometimes it needs a little extra pop!
Frequently Asked Questions About Crockpot Chicken Tortilla Soup
Okay, you’ve got the basics down, and you’re probably feeling pretty good about making this amazing Crockpot Chicken Tortilla Soup! But maybe a few questions are bouncing around your head. Don’t worry, I’ve got you covered with answers to the stuff people ask me most often about this recipe.
Can I use frozen chicken in this Crockpot Chicken Tortilla Soup?
This is a super common question! While it’s generally recommended to thaw chicken before putting it in a slow cooker for food safety reasons, especially if you’re cooking on low for a long time, I know lots of people do it. If you *do* use frozen chicken breasts in your Crockpot Chicken Tortilla Soup, just make sure they are separate (not frozen in a big block) and add about an extra hour to the cooking time on low, or maybe 30-45 minutes on high, just to be absolutely sure they reach a safe internal temperature all the way through before you shred them.
How can I make my Crockpot Chicken Tortilla Soup spicier?
Oh, you like a little heat, do you? High five! There are a few easy ways to kick up the spice in your Crockpot Chicken Tortilla Soup. You could definitely use the “Hot” version of the Rotel tomatoes with green chilies instead of the mild. Adding a pinch of cayenne pepper when you add the other spices works great too, just start small and add more if you dare! For a little heat on the fly, a few dashes of your favorite hot sauce right into your bowl is always a good move.
What are the best toppings for Crockpot Chicken Tortilla Soup?
Alright, now we’re talking! The toppings are seriously one of the best parts of this Crockpot Chicken Tortilla Soup. My absolute favorites are shredded cheddar or Monterey Jack cheese (or a mix!), a dollop of cool sour cream or plain Greek yogurt, and some creamy diced avocado. And you absolutely *have* to have some crunchy element – crushed tortilla chips or strips are classic, of course! Some fresh cilantro or a squeeze of lime juice are also fantastic additions that really brighten everything up.
Storing and Reheating Crockpot Chicken Tortilla Soup
So, you’ve made a big batch of this amazing Crockpot Chicken Tortilla Soup and somehow have leftovers? Lucky you! This soup stores beautifully. Just let it cool completely first – don’t put hot soup straight into the fridge, it can mess with the temperature. Then, transfer it to an airtight container. It’ll keep happily in the refrigerator for up to 3 days.
When you’re ready for another bowl (and you will be!), reheating is easy. You can warm it up gently on the stovetop over medium heat, stirring occasionally until it’s hot all the way through. Or, for a single serving, pop it in the microwave for a couple of minutes, stirring halfway through. It tastes just as good the next day!
Estimated Nutritional Information
Okay, while I’m totally about the comfort and flavor of this Crockpot Chicken Tortilla Soup, I know some of you like to keep an eye on the nutritional side of things. So, I’ve pulled together some estimated nutritional information for you. Just a heads-up, these numbers are just estimates! They can totally change depending on the exact brands you use, how much salt you add, and especially what kind of toppings you pile on (cheese and sour cream add a bit!). Think of this as a general guide.
Based on the main ingredients in the soup base (before toppings), one serving is roughly:
- Calories: Around 250
- Protein: About 25g (thanks, chicken!)
- Carbohydrates: Roughly 30g
- Fiber: Around 8g (hello, beans and corn!)
- Fat: Approximately 5g
- Sodium: Can vary quite a bit, but often around 800mg (check your broth and canned goods!)
Remember, adding toppings like cheese, avocado, and sour cream will increase these numbers, especially the calories and fat. But hey, sometimes you just need that extra deliciousness, right?!
Print
Amazing Crockpot Chicken Tortilla Soup in 1 pot
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty and flavorful chicken tortilla soup made in a crockpot.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel tomatoes with green chilies, undrained
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
Instructions
- Place chicken breasts in the bottom of a slow cooker.
- Add black beans, corn, diced tomatoes, Rotel tomatoes, onion, and garlic to the slow cooker.
- Pour in chicken broth.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked through and shreds easily.
- Remove chicken from slow cooker and shred using two forks.
- Return shredded chicken to the slow cooker and stir into the soup.
- Serve hot with your favorite toppings.
Notes
- Adjust spice level by adding more or less Rotel or chili powder.
- For a thicker soup, mash some of the beans against the side of the slow cooker.
- Soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg
Keywords: chicken, tortilla soup, crockpot, slow cooker, soup, Mexican, easy, comfort food