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Crock Pot Chicken Tortilla Soup

  • Author: Avery
  • Total Time: 6 hours 15 minutes to 8 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten-Free (if tortilla strips are gluten-free)

Description

This Crock Pot Chicken Tortilla Soup is a cozy, set‑it‑and‑forget‑it meal loaded with tender shredded chicken, black beans, corn, and tomatoes with green chilies. Slowly simmered in a seasoned broth, it’s finished with crunchy tortilla strips, creamy avocado, and fresh cilantro for a hearty, restaurant‑style soup right from your slow cooker.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 4 cups chicken broth (low sodium preferred)
  • Salt and black pepper, to taste
  • 1 cup tortilla strips (for topping)
  • 1 avocado, diced (for topping)
  • 1/2 cup fresh cilantro, chopped (plus more for garnish)
  • Lime wedges, for serving

Instructions

  1. Place the chicken breasts in an even layer on the bottom of the crock pot.
  2. Add the black beans, corn, diced tomatoes with green chilies, chopped onion, minced garlic, chili powder, cumin, and chicken broth on top of the chicken.
  3. Season with salt and black pepper to taste, then gently stir the vegetables and broth (leaving the chicken at the bottom).
  4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
  5. Remove the chicken breasts to a plate or cutting board and shred using two forks.
  6. Return the shredded chicken to the crock pot and stir to combine, tasting and adjusting seasoning with additional salt, pepper, or chili powder if needed.
  7. Ladle the hot soup into bowls and top each serving with tortilla strips, diced avocado, chopped cilantro, and a generous squeeze of lime juice. Serve immediately.

Notes

  • Use low-sodium chicken broth and no-salt-added canned beans and corn if you want more control over the salt level.
  • If the soup is thicker than you like after cooking, stir in an extra 1/2 to 1 cup of broth until it reaches your desired consistency.
  • For a creamier texture, stir in a splash of heavy cream or a dollop of sour cream just before serving.
  • Leftovers keep well in the refrigerator for up to 4 days and taste even better the next day as the flavors meld.
  • This soup freezes well without the fresh toppings; cool completely, portion into containers, and freeze for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 6–8 hours
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 320 kcal
  • Sugar: 5 g (approx.)
  • Sodium: 750 mg (approx., varies by broth and canned goods)
  • Fat: 11 g (approx.)
  • Saturated Fat: 2 g (approx.)
  • Unsaturated Fat: 8 g (approx.)
  • Trans Fat: 0 g
  • Carbohydrates: 32 g (approx.)
  • Fiber: 8 g (approx.)
  • Protein: 25 g (approx.)
  • Cholesterol: 70 mg (approx.)

Keywords: crock pot chicken tortilla soup, slow cooker chicken tortilla soup, easy chicken tortilla soup, hearty chicken soup, weeknight crock pot recipes

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Find it online: https://averyrecipes.com/crock-pot-chicken-tortilla-soup/