Why Make This Recipe
Crockpot Chicken Tortilla Soup is a wonderful dish to make when you want something warm and comforting. It’s easy to prepare and full of flavor. Plus, using a slow cooker means you can set it and forget it, giving you more time to do other things. This soup is perfect for busy weeknights or a cozy weekend meal with family and friends.
How to Make Crockpot Chicken Tortilla Soup
Making Crockpot Chicken Tortilla Soup is simple and quick. Follow these steps:
- Place Chicken: Start by placing the chicken breasts at the bottom of a 6-quart or larger crockpot.
- Add Ingredients: Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir: Gently stir the ingredients around the chicken to combine them.
- Cook: Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is cooked through and tender.
- Shred Chicken: After cooking, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir it into the soup.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado if desired. Serve hot.
How to Serve Crockpot Chicken Tortilla Soup
Serve this delicious soup hot in bowls. Offer toppings on the side, such as crushed tortilla chips, shredded cheese, sour cream, and avocado, so everyone can customize their bowl. Pair it with some warm corn tortillas or a simple salad for a complete meal.
How to Store Crockpot Chicken Tortilla Soup
If you have leftovers, let the soup cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the soup in a freezer-safe container for up to 3 months. When ready to eat, thaw in the refrigerator and reheat on the stove or in the microwave.
Tips to Make Crockpot Chicken Tortilla Soup
- For extra flavor, consider adding a squeeze of lime juice before serving.
- If you like it spicy, add some chopped jalapeños or sprinkle in more chili powder.
- You can use frozen chicken breasts; just increase the cooking time by an hour.
- Adjust the consistency of the soup by adding more chicken broth if needed.
Variation
You can easily customize this soup by using different types of beans, such as pinto or kidney beans. If you prefer beef or turkey, swap out the chicken for your choice of meat.
FAQs
Can I make this soup vegetarian?
Yes! You can replace the chicken with a mix of vegetables like bell peppers, zucchini, and mushrooms, and use vegetable broth instead.
How spicy is this soup?
The spice level can vary based on the taco seasoning and Rotel you use. If you prefer mild soup, look for mild taco seasoning and diced tomatoes with no added heat.
Can I cook this on the stove instead?
Yes, you can simmer the ingredients in a large pot on the stove for about 30-40 minutes, or until the chicken is cooked through. Shred the chicken and stir it back into the soup before serving.
Crockpot Chicken Tortilla Soup
Ingredients
Method
- Place the chicken breasts at the bottom of a 6-quart or larger crockpot.
- Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Gently stir the ingredients around the chicken to combine them.
- Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is cooked through and tender.
- After cooking, remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot and stir it into the soup.
- Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado if desired.
- Serve hot.