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Hearty Crockpot Chicken Tortilla Soup

Hearty Crockpot Chicken Tortilla Soup

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.
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Prep Time 15 minutes
Cook Time 4 minutes
0 minutes
Total Time 4 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • to taste Salt and freshly ground black pepper
  • 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

Equipment

  • Slow Cooker
  • Cutting board
  • Forks
  • Large Bowl
  • Small Bowl
  • Saucepan (for reheating)

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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
  6. 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
  7. 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

Notes

Allow the soup to cool completely before storing. Refrigerate for up to 3-4 days or freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave.
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