Hearty Crockpot Chicken Tortilla Soup
A cozy and zesty slow cooker soup that's perfect for busy days, delivering rich flavors and comforting textures, with customizable toppings.
Ingredients
Main Ingredients
- 1.5 to 2 pounds boneless skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped (optional for heat)
- 1 can (14.5 oz) diced tomatoes with juices
- 1 can (10 oz) tomatoes with green chilies
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels, frozen or canned
- 4 cups low sodium chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 Juice of 1 lime, plus extra for serving
- Fresh cilantro, chopped, for serving
Toppings
- crispy tortilla strips
- shredded cheese
- sour cream
- avocado
Instructions
Preparation
- Layer it in. Add onion, garlic, jalapeño, tomatoes, black beans, corn, and spices to your slow cooker. Pour in the chicken broth.
- Nestle the chicken. Place the chicken breasts right on top so they’re partially submerged. Cover.
- Set and go. Cook on Low for 6 to 7 hours, or on High for 3 to 4 hours, until the chicken is tender.
- Shred. Remove the chicken to a cutting board. Shred with two forks and return it to the slow cooker.
- Finish. Stir in fresh lime juice. Taste and adjust salt. If you want a thicker soup, stir in a handful of crushed tortilla chips and let it sit for 10 minutes.
- Top and serve. Ladle into bowls and top with tortilla strips, avocado, cilantro, and a little cheese if you like.
Notes
Taste the broth before serving and adjust the salt and lime at the end. For extra depth, sauté the onion and garlic in a little oil first. Freeze without toppings for up to 3 months. Add fresh lime and tortilla strips when reheating.