Cozy Crockpot Chicken Tortilla Soup
A comforting and easy slow cooker chicken tortilla soup packed with bold flavors, tender chicken, and crispy tortilla strips. Perfect for busy days and cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (slow cooker low) or 3 hours 15 minutes to 4 hours 15 minutes (slow cooker high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups low sodium chicken broth
- 1 cup frozen corn kernels
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon chipotle chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Juice of 1 lime
- 1 cup tortilla strips (homemade or store-bought)
- Chopped fresh cilantro (optional, for garnish)
- Avocado slices (optional, for topping)
- Olive oil (for homemade tortilla strips)
- Pinch of salt (for homemade tortilla strips)
Instructions
- Finely chop the onion and mince the garlic cloves. Rinse and drain the black beans. Measure out the frozen corn and open the canned diced tomatoes with green chilies.
- Place the chicken breasts at the bottom of the slow cooker. Add the chopped onion, minced garlic, black beans, corn, and diced tomatoes on top.
- Pour in 4 cups of low sodium chicken broth. Sprinkle chipotle chili powder, cumin, and dried oregano evenly over the ingredients. Season with salt and black pepper to taste.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and easy to shred.
- About 15 minutes before serving, remove the chicken breasts and shred them with two forks. Return shredded chicken to the crockpot and stir well.
- Squeeze fresh lime juice into the soup and stir to brighten the flavors.
- If making homemade tortilla strips, preheat oven to 375°F (190°C). Cut corn tortillas into thin strips, toss with olive oil and a pinch of salt, and bake for 8-10 minutes until crisp and golden.
- Ladle soup into bowls and top with crispy tortilla strips, chopped cilantro, and avocado slices if desired.
Notes
Use boneless, skinless chicken breasts for easy shredding; chicken thighs can be used but reduce cooking time slightly. Avoid lifting the lid during cooking to maintain steady heat. Adjust seasoning at the end with salt, pepper, or extra lime juice. For thicker broth, stir in 1 tablespoon cornmeal or masa harina and cook 10 more minutes. Homemade tortilla strips add better crunch than store-bought. Soup freezes well; add crispy toppings just before serving.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 320
- Sugar: 5
- Sodium: 450
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 8
- Protein: 28
Keywords: chicken tortilla soup, crockpot soup, slow cooker recipe, comfort food, easy dinner, healthy soup, Mexican soup, tortilla strips