Smoky & Savory Crockpot Chicken Tortilla Soup
This slow-cooker chicken tortilla soup is packed with smoky and savory flavors, making for a hearty and comforting meal with minimal effort. Just toss everything in the crockpot and let it simmer to perfection.
Equipment
- Large Skillet
- Crockpot
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 can (14.5 oz) diced tomatoes undrained
- 1 can (10 oz) Rotel (diced tomatoes with green chilies) undrained
- 1 can (15 oz) black beans rinsed and drained
- 1 can (15 oz) corn drained (or 1 cup frozen corn)
- 4 cups chicken broth
- 1 packet (1 oz) taco seasoning
- 1 tsp cumin
- 0.5 tsp chili powder
- 1-2 chipotle peppers in adobo sauce minced
Optional Toppings
- tortilla chips crushed
- shredded cheese
- sour cream
- avocado
- fresh cilantro
- lime wedges
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat, then cook the chopped onion until soft (5-7 minutes). Stir in minced garlic for 1 minute until fragrant.
- Transfer the sautéed onion and garlic to the crockpot. Add the chicken and minced chipotle peppers in adobo sauce.
- Add diced tomatoes, Rotel, black beans, corn, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
Cooking
- Stir gently, cover, and cook on Low for 6-8 hours or High for 3-4 hours, until chicken is cooked and easily shreddable.
Serving
- Remove chicken, shred with two forks, and return to the soup. Stir well.
- Taste and adjust seasonings as needed.
- Ladle into bowls and top with crushed tortilla chips, shredded cheese, sour cream, avocado, and fresh cilantro. Serve with lime wedges.
Notes
For a spicier soup, add an extra chipotle pepper or a pinch of cayenne pepper. You can also customize toppings to your liking.