Cozy Crockpot Chicken Tortilla Soup Recipe Easy 5-Ingredient Dinner
A comforting and easy crockpot chicken tortilla soup made with simple ingredients, perfect for cozy weeknight dinners. This recipe delivers smoky, tangy flavors with a spicy kick and crunchy tortilla strips.
- Prep Time: 12 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 12 minutes (low) or 3 hours 12 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Tortilla strips or corn chips for topping
- Optional fresh toppings: avocado slices, shredded sharp cheddar or Monterey Jack cheese, fresh cilantro leaves, lime wedges, sour cream or Greek yogurt
Instructions
- Rinse and pat dry the chicken breasts or thighs. Place them at the bottom of the crockpot.
- Pour the chicken broth over the chicken. Add the fire-roasted diced tomatoes with juices.
- Drain and rinse the black beans and add them to the crockpot along with the frozen corn kernels.
- Sprinkle chili powder, cumin, garlic powder, onion powder, salt, and pepper over the mixture. Stir gently to distribute the spices without disturbing the chicken too much.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot and stir well.
- Let the soup simmer on low for another 15-20 minutes to meld flavors. Taste and adjust seasoning if needed.
- Ladle soup into bowls and top with tortilla strips, avocado slices, shredded cheese, cilantro, lime, and sour cream or Greek yogurt if desired.
Notes
If soup is too thin, stir in 1 tablespoon cornmeal or masa harina during the final simmer to thicken. Rinse canned beans to reduce sodium and metallic taste. Shred chicken after cooking to keep it moist. For spicy variation, add diced jalapeño or chipotle peppers in adobo sauce. Tortilla strips can be homemade by baking corn tortillas cut into strips at 375°F for 10 minutes.
Nutrition
- Serving Size: About 1.5 cups (350
- Calories: 280320
- Fat: 7
- Carbohydrates: 20
- Fiber: 6
- Protein: 25
Keywords: chicken tortilla soup, crockpot soup, slow cooker dinner, easy chicken soup, comfort food, 5-ingredient soup, cozy dinner