Hearty Crockpot Chicken Tortilla Soup is the ultimate comforting meal, perfect for busy weeknights. This dump-and-go recipe makes it incredibly easy to whip up a flavorful and satisfying soup with minimal effort, saving you time and delivering incredible taste.
Key Ingredients for Hearty Crockpot Chicken Tortilla Soup
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 2 (15-ounce) cans diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (4-ounce) can diced green chiles, undrained
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh cilantro (optional, for serving)
- Lime wedges (for serving)
- Tortilla chips or strips (for serving)
- Shredded cheese (cheddar, Monterey Jack, or a blend, for serving)
- Sour cream or plain Greek yogurt (for serving)
- Diced avocado (for serving)
How to Make Hearty Crockpot Chicken Tortilla Soup
This heartwarming Hearty Crockpot Chicken Tortilla Soup is a dream come true for anyone seeking an effortless yet incredibly delicious meal. Its simplicity shines through with just a few prep steps before letting your slow cooker work its magic. Expect a rich, savory broth, tender chicken, and a beautiful medley of vegetables, culminating in a truly satisfying experience that takes about 15 minutes of prep time and 4-6 hours of slow cooking.
Step-by-Step Instructions
- Prepare the Chicken and Vegetables: Lightly grease the inside of your slow cooker. Place the chicken breasts or thighs in the bottom of the slow cooker. Scatter the chopped onion and bell peppers over the chicken.
- Add Remaining Soup Ingredients: In a large bowl, combine the undrained diced tomatoes, rinsed and drained black beans, drained corn, and undrained diced green chiles. Pour this mixture over the chicken and vegetables in the slow cooker.
- Season the Soup: In a separate small bowl, whisk together the chicken broth, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Season generously with salt and freshly ground black pepper. Pour this seasoned broth mixture over all the ingredients in the slow cooker.
- Slow Cook the Soup: Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and tender.
- Shred the Chicken: Once the soup has finished cooking, carefully remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Return Chicken to Soup and Serve: Return the shredded chicken to the slow cooker and stir to combine with the soup. Taste and adjust seasonings if necessary. Ladle the Hearty Crockpot Chicken Tortilla Soup into bowls.
- Garnish and Enjoy: Garnish each bowl generously with chopped fresh cilantro (if using), a squeeze of fresh lime juice, shredded cheese, a dollop of sour cream or Greek yogurt, diced avocado, and crunchy tortilla chips or strips.
Why You’ll Love This Hearty Crockpot Chicken Tortilla Soup
This Hearty Crockpot Chicken Tortilla Soup is a true comfort food champion, boasting tender shredded chicken and a wonderfully flavorful broth brimming with vegetables and a touch of spice. Its incredible ease of preparation makes it a lifesaver for busy nights, offering a much more economical and satisfying alternative to expensive restaurant versions or pre-packaged soups. The customizable toppings, from creamy avocado to zesty lime, elevate this humble soup into a gourmet experience right in your own kitchen.
Imagine a bowl that not only warms you from the inside out but also simplifies your dinner routine to an art form. Unlike lighter brothy soups, this recipe is substantial and filling, making it a complete meal on its own. If you’ve ever enjoyed a flavorful minestrone or a creamy tomato bisque, you’ll find this Hearty Crockpot Chicken Tortilla Soup offers a similar cozy satisfaction, but with a delightful Tex-Mex twist. Don’t wait – gather your ingredients and let your slow cooker work its magic to create this unforgettable meal!
Storing and Reheating Tips
Storing Leftovers:
Allow the Hearty Crockpot Chicken Tortilla Soup to cool completely before storing. Transfer the soup to airtight containers.
- Refrigeration: The soup can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the soup in individual portions or in larger freezer-safe containers. It will keep in the freezer for up to 2-3 months. Ensure all air is removed from freezer bags or containers to prevent freezer burn.
Reheating Instructions:
- Stovetop: Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of extra chicken broth or water if the soup has become too thick.
- Microwave: Reheat individual portions in a microwave-safe bowl on 50% power, stirring every minute or two, until thoroughly heated.
- From Frozen: Thaw frozen soup in the refrigerator overnight before reheating. Alternatively, you can reheat it directly from frozen on the stovetop over low heat, breaking it up as it thaws, or in the microwave on defrost, then continuing to heat.
Final Thoughts
The Hearty Crockpot Chicken Tortilla Soup is an absolute winner for its incredible flavor, ease of preparation, and comforting nature. I highly encourage you to give this recipe a try; your taste buds will thank you for this delicious and satisfying meal.
Hearty Crockpot Chicken Tortilla Soup
Ingredients
Equipment
Method
- Lightly grease the inside of your slow cooker. Place the chicken breasts or thighs in the bottom of the slow cooker. Scatter the chopped onion and bell peppers over the chicken.2 lbs boneless, skinless chicken breasts or thighs, 1 large onion, chopped, 2 bell peppers (any color), chopped
- In a large bowl, combine the undrained diced tomatoes, rinsed and drained black beans, drained corn, and undrained diced green chiles. Pour this mixture over the chicken and vegetables in the slow cooker.2 (15-ounce) cans diced tomatoes, undrained, 1 (15-ounce) can black beans, rinsed and drained, 1 (15-ounce) can corn, drained, 1 (4-ounce) can diced green chiles, undrained
- In a separate small bowl, whisk together the chicken broth, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Season generously with salt and freshly ground black pepper. Pour this seasoned broth mixture over all the ingredients in the slow cooker.4 cups chicken broth, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, to taste Salt and freshly ground black pepper
- Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and tender.
- Once the soup has finished cooking, carefully remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.2 lbs boneless, skinless chicken breasts or thighs
- Return the shredded chicken to the slow cooker and stir to combine with the soup. Taste and adjust seasonings if necessary. Ladle the Hearty Crockpot Chicken Tortilla Soup into bowls.2 lbs boneless, skinless chicken breasts or thighs, to taste Salt and freshly ground black pepper
- Garnish each bowl generously with chopped fresh cilantro (if using), a squeeze of fresh lime juice, shredded cheese, a dollop of sour cream or Greek yogurt, diced avocado, and crunchy tortilla chips or strips.1/4 cup chopped fresh cilantro, Lime wedges, Shredded cheese (cheddar, Monterey Jack, or a blend), Sour cream or plain Greek yogurt, Diced avocado, Tortilla chips or strips