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Crockpot Chicken Tortilla Soup
📹 Video Tutorial from YouTube
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 2 lbs boneless, skinless chicken breasts
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 onion, diced
- 2 bell peppers, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 6 cups chicken broth
- 2 tablespoons lime juice
- Salt and pepper to taste
- For serving: tortilla strips, avocado, shredded cheese, sour cream, cilantro
🍳 Quick Cooking Steps
Place diced onions, peppers, and garlic in the bottom of the slow cooker
Layer chicken breasts on top of the vegetables
Add diced tomatoes, black beans, and corn
Sprinkle all seasonings over the ingredients
Pour chicken broth over everything
Cover and cook on low for 6-8 hours or high for 3-4 hours
Remove chicken breasts and shred with two forks
Return shredded chicken to the slow cooker
Stir in lime juice and adjust seasonings to taste
Serve hot with desired toppings
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart slow cooker
- Sharp chef's knife
- Cutting board
- Can opener
- Measuring cups and spoons
- Ladle
- Mixing bowls
- Two forks for shredding chicken
⚡ Quick Cooking Tips
Add a can of fire-roasted tomatoes for extra smoky flavor
Use rotisserie chicken for an even quicker prep time
Make it spicier by adding diced jalapeos or chipotle peppers
Substitute black beans with pinto beans if preferred
Add diced sweet potatoes for extra heartiness
Make it vegetarian by using vegetable broth and extra beans instead of chicken
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 50min, Running 25min, Cycling 35min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Let soup cool completely before storing Store in airtight containers in refrigerator for up to 4 days Keep toppings separate from soup base
🔥 Reheating Tips
- Reheat in microwave in 2-minute intervals, stirring between Warm on stovetop over medium heat until hot Add extra broth if soup seems too thick when reheating
⏰ Make Ahead Tips
- Chop all vegetables up to 2 days in advance Combine dry spices in advance and store in airtight container Prepare garnishes the day of serving for best freshness
❄️ Freezing Guide
- Freeze soup without toppings for up to 3 months Use freezer-safe containers or heavy-duty freezer bags Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Top with crispy tortilla strips for authentic texture Add diced avocado for creaminess Serve with lime wedges for extra brightness Garnish with fresh cilantro and diced red onion Offer shredded cheese and sour cream on the side
⚠️ Common Mistakes
- Opening the slow cooker too frequently during cooking Not shredding the chicken while it's still hot Adding too much liquid, making the soup too thin Forgetting to drain and rinse the beans Adding delicate toppings too early
🎨 Recipe Variations
- Verde version: Use salsa verde and white beans instead of tomatoes and black beans Creamy version: Stir in cream cheese or heavy cream at the end Quinoa version: Add 1 cup of quinoa for extra protein and texture Low-carb version: Skip the beans and add extra vegetables Spicy version: Add diced chipotles in adobo sauce
❓ Quick Cooking Q&A
While fresh is preferred, frozen chicken can be used but may need an extra hour of cooking time
Reduce or omit the chili powder and use mild diced tomatoes
Yes, but cook it separately and add when serving to prevent it from getting mushy
The soup is still delicious with just a few basic toppings or none at all
Yes, use the pressure cook setting for 15 minutes with natural release
Cut corn tortillas into strips and bake at 375F for 10-15 minutes until crispy
Any type of beans will work well in this recipe
Up to 4 days in the refrigerator or 3 months in the freezer
Yes, if your slow cooker is large enough (8-quart or larger)
Crushing some of the beans or adding corn tortillas during cooking will thicken the soup
