Easy Crockpot Chicken Tortilla Soup
A simple, hearty crockpot chicken tortilla soup with smoky spices, tender shredded chicken, and crunchy tortilla strips, perfect for cozy dinners and busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes (low) or 3 hours 10 minutes to 4 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
- 4 cups low-sodium chicken broth (960 ml)
- 1 can diced tomatoes (14.5 oz / 411 g), fire-roasted preferred
- 1 can black beans (15 oz / 425 g), drained and rinsed
- 1 cup frozen corn kernels (150 g)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika (optional)
- 2 tablespoons fresh lime juice
- Salt and black pepper to taste
- Tortilla strips or crushed tortilla chips (to serve)
- Fresh cilantro (a handful, chopped, optional)
- Avocado slices (optional)
- Shredded cheese (optional)
Instructions
- Finely chop one medium onion and mince 3 garlic cloves. Toss them into the crockpot along with the diced tomatoes, rinsed black beans, and frozen corn kernels.
- Place 2 large boneless, skinless chicken breasts on top, then pour in 4 cups low-sodium chicken broth. Add extra broth if needed to cover ingredients.
- Sprinkle in 2 teaspoons ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika (optional), plus salt and black pepper to taste. Stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
- Remove chicken breasts and shred with two forks. Return shredded chicken to the soup and stir well. Add 2 tablespoons fresh lime juice.
- Serve hot topped with crunchy tortilla strips or crushed tortilla chips, chopped cilantro, avocado slices, and shredded cheese if desired.
Notes
Add fresh lime juice at the end to brighten flavors. Add tortilla strips just before serving to keep them crisp. Rinse canned beans to reduce excess salt. Adjust chili powder to taste for heat preference. Let soup rest 10-15 minutes after cooking for deeper flavor.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 280320
- Sugar: 35
- Fat: 57
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 7
- Protein: 30
Keywords: crockpot chicken tortilla soup, slow cooker soup, easy chicken soup, tortilla soup, comfort food, healthy soup, weeknight dinner