Crockpot Chicken Tortilla Soup is a delicious and incredibly useful recipe for busy weeknights, offering a hearty and flavorful meal with minimal effort. This slow cooker favorite transforms simple ingredients into a comforting bowl of Tex-Mex goodness that’s perfect for any occasion.
Key Ingredients for Crockpot Chicken Tortilla Soup
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 2 (15 ounce) cans diced tomatoes, undrained
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (10 ounce) can Rotel tomatoes with green chilies, undrained
- 4 cups chicken broth
- 1 packet (1 ounce) taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, diced avocado, chopped cilantro, crushed tortilla chips, lime wedges
How to Make Crockpot Chicken Tortilla Soup
Get ready for an incredibly easy and satisfying meal! This Crockpot Chicken Tortilla Soup is a flavor explosion that’s surprisingly simple to prepare, making it perfect for busy evenings. With just a few minutes of prep, your slow cooker does all the work to create a rich, hearty, and incredibly delicious soup. Anticipate a delightful preparation time of about 15 minutes, with the rest of the magic happening in your slow cooker for 4-6 hours on high or 6-8 hours on low.
Step-by-Step Instructions
- Prepare the Base: Place the whole chicken breasts or thighs in the bottom of your slow cooker (a 6-quart slow cooker is ideal).
- Add Aromatics and Beans: Scatter the chopped onion and bell peppers over the chicken. Then, evenly distribute the rinsed and drained black beans.
- Incorporate Tomatoes and Liquids: Pour in the two cans of diced tomatoes (undrained), the can of Rotel tomatoes with green chilies (undrained), and the chicken broth.
- Season the Soup: Sprinkle the taco seasoning, cumin, chili powder, and cayenne pepper (if using) over the ingredients in the slow cooker.
- Season to Taste: Season generously with salt and freshly ground black pepper.
- Cook on Low or High: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours, or until the chicken is cooked through and easily shreds.
- Shred the Chicken: Once cooked, carefully remove the chicken from the slow cooker. Place it on a cutting board and use two forks to shred it.
- Return Chicken to Soup: Return the shredded chicken to the slow cooker. Stir well to combine.
- Serve and Garnish: Ladle the hot Crockpot Chicken Tortilla Soup into bowls. Serve immediately with your favorite toppings, such as shredded cheddar cheese, a dollop of sour cream or Greek yogurt, diced avocado, fresh cilantro, and a sprinkle of crushed tortilla chips. Don’t forget a squeeze of fresh lime juice to brighten all the flavors!
Why You’ll Love This Crockpot Chicken Tortilla Soup
You’ll absolutely fall in love with this Crockpot Chicken Tortilla Soup for its incredibly comforting and robust flavors, truly a hug in a bowl. Unlike those restaurant versions that can feel a bit pricey, making this at home is delightfully budget-friendly, saving you money without sacrificing taste. The combination of tender shredded chicken, hearty beans, and zesty Rotel, all brought together by warm Tex-Mex spices, creates a culinary masterpiece that’s simply irresistible.
This soup is so versatile, from a quick weeknight dinner to a crowd-pleasing party dish, it always hits the spot. It’s a fantastic alternative to a regular chicken noodle soup, offering a more vibrant and exciting flavor profile. So, gather your ingredients, toss them in the slow cooker, and prepare to be amazed by the deliciousness that awaits! We encourage you to give this Crockpot Chicken Tortilla Soup a try; your taste buds will thank you.
Storing and Reheating Tips
Properly storing your Crockpot Chicken Tortilla Soup is key to enjoying its deliciousness for days to come. Once the soup has cooled slightly, transfer any leftovers to an airtight container. Refrigerated, the soup will stay fresh for up to 3-4 days. For longer storage, you can freeze the soup. Allow it to cool completely, then ladle into freezer-safe containers or heavy-duty freezer bags. It can be kept frozen for up to 3 months.
When it’s time to reheat, you have a few options. On the stovetop, gently heat the soup over medium-low heat, stirring occasionally, until heated through. If reheating from frozen, thaw it overnight in the refrigerator first. For a quick reheat, you can also use the microwave, heating in 1-2 minute intervals and stirring in between until hot. Be sure to add any fresh garnishes, like avocado or cilantro, just before serving for the best flavor and texture.
Final Thoughts
This Crockpot Chicken Tortilla Soup is the ultimate easy and satisfying meal, packed with flavor and ready with minimal effort. We highly encourage you to give this simple yet incredibly delicious recipe a try for your next comforting meal.
Crockpot Chicken Tortilla Soup
Ingredients
Equipment
Method
- Place the whole chicken breasts or thighs in the bottom of your slow cooker (a 6-quart slow cooker is ideal).2 pounds boneless, skinless chicken breasts or thighs
- Scatter the chopped onion and bell peppers over the chicken. Then, evenly distribute the rinsed and drained black beans.1 large onion, 2 bell peppers, 2 (15 ounce) cans black beans
- Pour in the two cans of diced tomatoes (undrained), the can of Rotel tomatoes with green chilies (undrained), and the chicken broth.2 (15 ounce) cans diced tomatoes, 1 (10 ounce) can Rotel tomatoes with green chilies, 4 cups chicken broth
- Sprinkle the taco seasoning, cumin, chili powder, and cayenne pepper (if using) over the ingredients in the slow cooker.1 packet (1 ounce) taco seasoning, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper
- Season generously with salt and freshly ground black pepper.to taste salt and freshly ground black pepper
- Cover the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours, or until the chicken is cooked through and easily shreds.
- Once cooked, carefully remove the chicken from the slow cooker. Place it on a cutting board and use two forks to shred it.2 pounds boneless, skinless chicken breasts or thighs
- Return the shredded chicken to the slow cooker. Stir well to combine.2 pounds boneless, skinless chicken breasts or thighs
- Ladle the hot Crockpot Chicken Tortilla Soup into bowls. Serve immediately with your favorite toppings, such as shredded cheddar cheese, a dollop of sour cream or Greek yogurt, diced avocado, fresh cilantro, and a sprinkle of crushed tortilla chips. Don’t forget a squeeze of fresh lime juice to brighten all the flavors!shredded cheddar cheese, sour cream or Greek yogurt, diced avocado, chopped cilantro, crushed tortilla chips, lime wedges