Crockpot Chicken Tortilla Soup

$To make a tasty Crockpot Chicken Tortilla Soup, you need the right ingredients. Here’s a list of what you’ll need: - 1 lb boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can diced tomatoes with green chilies, undrained - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (any color), diced - 4 cups chicken broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Juice of 1 lime - Tortilla chips, for serving - Fresh cilantro, for garnish - Avocado slices, for garnish - Shredded cheese (optional), for topping Each ingredient adds its own flavor. The chicken gives protein, and the beans add fiber. The spices really make the soup come alive. You can mix and match toppings to make it your own. Enjoy customizing your soup! {{ingredient_image_1}} - First, place 1 pound of boneless, skinless chicken breasts in the bottom of your crockpot. - Next, chop 1 medium onion, 3 cloves of garlic, and 1 bell pepper. - Add the diced veggies on top of the chicken. - Open 1 can of black beans and 1 can of corn. Drain and rinse them well. - Pour the black beans, corn, and 1 can of diced tomatoes with green chilies into the pot. - Add 4 cups of chicken broth. Sprinkle in 1 tablespoon chili powder, 1 teaspoon cumin, and 1 teaspoon smoked paprika. - Stir gently to mix all the ingredients. - Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours. - When the chicken is done, it should shred easily with a fork. - About 30 minutes before serving, take out the chicken, shred it, and return it to the soup. - Squeeze the juice of 1 lime into the soup for a fresh taste. - Taste the soup and adjust the seasonings as needed. - Serve hot, adding tortilla chips, fresh cilantro, avocado slices, and optional shredded cheese on top. To make your soup taste amazing, start with good seasoning. Chili powder, cumin, and smoked paprika are key. They add depth and warmth. Do not skip the salt and pepper; they bring all the flavors together. Using fresh ingredients makes a big difference too. Fresh vegetables add more taste than canned ones. However, canned beans and corn are fine. They save time and still taste good. Get your slow cooker ready! You can cook on low for 6-8 hours or high for 3-4 hours. Cooking on low gives you a better flavor. To know when your soup is done, check the chicken. It should shred easily with a fork. If it does, it’s time to eat! Make your soup look as good as it tastes. Use tortilla chips for a nice crunch. A sprinkle of fresh cilantro adds color and taste. Avocado slices not only look great but also add creaminess. If you like cheese, sprinkle some on top for extra flavor. Serve with lime wedges for a zesty touch! Pro Tips Use Fresh Ingredients: Fresh vegetables and spices will enhance the flavor of your soup, making it more vibrant and delicious. Customize Your Spice Level: Adjust the amount of chili powder and diced tomatoes with green chilies to suit your spice preference. Make It Ahead: This soup is great for meal prep! Make a big batch and freeze individual portions for quick meals later. Garnish Freely: Experiment with different toppings like sour cream, jalapeños, or lime wedges for added flavor and texture. {{image_2}} You can swap ingredients in your tortilla soup to fit your taste. Try using different beans like pinto or kidney beans instead of black beans. You can add more veggies too, like zucchini or carrots, for extra color and crunch. If you want to change the protein, turkey or shredded beef works well too. For a vegetarian option, use tofu or more beans as the protein source. These changes keep the soup fun and fresh! To add some heat, include chopped jalapeños or a splash of hot sauce. Start with a small amount; you can always add more later. If you prefer a milder soup, skip the hot sauce and use sweet peppers instead. Finding the right spice level can make your soup perfect for everyone. Toppings make your soup even better. Try different cheeses like cheddar or queso fresco for a tasty twist. You can also get creative with garnishes. Consider adding crushed tortilla chips, sour cream, or even a dollop of guacamole. These extras give your soup a unique flair and make it more enjoyable! To store leftovers, let the soup cool down first. Then, place it in an airtight container. This keeps it fresh. The soup can last in the fridge for about 3 to 4 days. If you see any mold or bad smell, throw it away. You can freeze this soup for later. Use freezer-safe containers or bags. Be sure to leave some space for expansion. The soup can last up to 3 months in the freezer. To reheat, let it thaw in the fridge overnight. Then, heat it on the stovetop or in the microwave until hot. Batch cooking is great for this recipe. You can make a big batch and store it. For portion sizes, consider using single-serving containers. This makes it easy to grab a meal. You can also mix and match toppings for variety. You can use turkey in place of chicken. Shredded beef works too. For a plant-based option, try jackfruit or tofu. Both add great texture. Yes, you can cook this soup on the stovetop. Start by sautéing the onion, garlic, and bell pepper. Then add the rest of the ingredients. Let it simmer for about 30-40 minutes. Stir often to blend the flavors well. Leftover chicken tortilla soup lasts about three to four days in the fridge. Store it in an airtight container. Always reheat it to a safe temperature before eating. You can easily make this soup vegetarian. Replace the chicken with beans or lentils. Use vegetable broth instead of chicken broth. The soup will still be hearty and delicious. To spice up the soup, add diced jalapeños or a splash of hot sauce. You can also mix in cayenne pepper or chili flakes. Adjust the heat to match your taste. This blog post covered a simple recipe for chicken tortilla soup. We explored the ingredients, with tips for the best flavor and how to adjust spices. I included variations for personal taste and ideas for storing leftovers. Enjoy making this soup, and feel free to experiment with your favorite flavors. Trust me, you will love what you create!$

Crockpot Chicken Tortilla Soup

A hearty and flavorful chicken tortilla soup made in a crockpot, perfect for a comforting meal.

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Main Course

Cuisine Mexican

Servings 6

Calories 300 kcal

Ingredients

1 lb boneless, skinless chicken breasts
1 can black beans, drained and rinsed (15 oz)
1 can corn, drained (15 oz)
1 can diced tomatoes with green chilies, undrained
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper diced (any color)
4 cups chicken broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
to taste salt and pepper
1 lime juice
to serve tortilla chips
to garnish fresh cilantro
to garnish avocado slices
optional shredded cheese for topping

Instructions

In the bottom of your crockpot, place the boneless chicken breasts.
Add the diced onion, minced garlic, and bell pepper on top of the chicken.
Pour in the black beans, corn, and diced tomatoes with their juices.
Add the chicken broth and sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir gently to combine all ingredients.
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 easily shredded with a fork.
About 30 minutes before serving, remove the chicken from the crockpot, shred it using two forks, and return it to the soup. Stir in the lime juice and adjust seasonings if necessary.
Serve hot, garnishing each bowl with tortilla chips, fresh cilantro, avocado slices, and shredded cheese, if desired.

Notes

Adjust seasonings to taste and serve with your favorite toppings.

Keyword chicken, crockpot, easy, soup, tortilla