Classic Crockpot Chicken Tortilla Soup
Warm up with a bowl of Classic Crockpot Chicken Tortilla Soup! This fuss-free recipe combines tender chicken, a medley of beans and corn, and flavorful spices in a rich tomato base, all slow-cooked to perfection.
Equipment
- Slow cooker
- Cutting board
- Tongs
Ingredients
Main Ingredients
- 1.5 - 2 pounds boneless, skinless chicken breasts thighs optional
- 6 cups chicken broth low-sodium recommended
- 1 28-ounce can crushed tomatoes
- 1-2 4-ounce cans diced green chilies or Rotel for extra tomato flavor/heat
- 1 15-ounce can black beans rinsed and drained
- 1 15-ounce can corn drained (or 1.5 cups frozen corn)
- 1 medium onion
- 3-4 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf optional
- Salt and freshly ground black pepper to taste
- 1 lime for serving
Optional Toppings
- Tortilla chips/strips
- shredded cheese
- sour cream/Greek yogurt, avocado, fresh cilantro
Instructions
Preparation
- Dice the onion and mince the garlic, then rinse and drain the black beans and corn.
Combine Ingredients
- Place chicken breasts, onion, garlic, crushed tomatoes, diced green chilies, black beans, and corn in the slow cooker.
Season
- Pour in the chicken broth, then add chili powder, cumin, smoked paprika, dried oregano, and bay leaf if desired. Season with salt and pepper.
Cook
- Cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is tender.
Shred Chicken
- Remove cooked chicken from the slow cooker and shred it using two forks.
Return and Stir
- Return the shredded chicken to the slow cooker and stir to combine all ingredients.
Serve
- Ladle the hot soup into bowls, add a squeeze of fresh lime juice, and garnish with your favorite toppings.
Notes
For a spicier soup, leave some seeds in the diced green chilies or add a pinch of cayenne pepper with the other spices. Adjust salt to taste, especially if using regular chicken broth.