What’s That Aroma?
Ever stepped into someone’s kitchen and instantly felt like you were being wrapped in a warm, cozy blanket? That’s the magic of Crockpot Chicken Tortilla Soup! With its zesty flavors and comforting ingredients, this one-pot wonder transforms dinner into a delightful fiesta. Plus, you can just toss everything in and let the crockpot work its magic while you go about your day. Seriously, who doesn’t love a dinner that practically cooks itself? 😍
Why Make This Recipe
There are so many reasons you’d fall head over heels for this recipe. First off, easy cleanup! With just one pot to wash, you won’t need a full dishwashing army to tackle the aftermath. Did I mention it’s family-friendly? Kids (and adults!) dive into the rich flavors like it’s a treasure chest of yummy-ness. And let’s not forget—it’s budget-friendly! You can whip up this delicious homemade soup without breaking the bank.
Ingredients
You don’t need fancy stuff — just these basics!
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (28 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1 (14.5 oz) can chicken broth
- 1 (1 oz) packet taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro (for garnish, optional)
- Tortilla chips, shredded cheese, sour cream, avocado (for serving)
Directions
Follow these simple steps, and you’ll be savoring your soup in no time!
- Place chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir gently to combine ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until chicken is cooked through and tender.
- Remove chicken from the crockpot and shred it using two forks.
- Return shredded chicken to the crockpot.
- Stir the shredded chicken into the soup.
- Ladle 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 Make Crockpot Chicken Tortilla Soup (Overview)
Let’s break it down! Toss the chicken in the pot, layer on the canned goodies, and sprinkle in the spices. A little stir, then let it do its thing—either slow and steady or quick and toasty, your choice! Pro tip: If you really want to turn heads, finish with a sprinkle of fresh cilantro and some zest from lime wedges before serving. Freshness makes everything better, trust me! 😉
How to Serve Crockpot Chicken Tortilla Soup
Serve this soup in vibrant bowls that match your mood—think bold colors! The crunchy tortilla chips add that perfect contrast to the creamy texture of the soup. Picture this: a scoop of hearty soup topped with melty cheese and a lavish dollop of sour cream, all garnished with pops of green from cilantro and bright avocado slices. The aroma will have everyone flocking to the table! 🌮
How to Store Crockpot Chicken Tortilla Soup
If you’ve got leftovers (which is pretty much guaranteed because it’s so good), store them in the fridge for up to 3-4 days. Just make sure to let it cool first! You can also freeze it for up to 3 months—perfect for busy nights when you need a quick meal. When you’re ready to enjoy, simply reheat on the stove or in the microwave until warmed through. Easy peasy!
Tips to Make Crockpot Chicken Tortilla Soup
Here are a few sneaky tricks to elevate your soup game:
- Feel free to spice it up! Add jalapeños or a pinch more chili powder for a kick.
- Experiment with toppings. Swap out avocado for guacamole or throw in some fresh lime juice for added zesty goodness.
- Make it creamy say what? Stir in a splash of heavy cream or a block of cream cheese at the end if you’re feeling indulgent.
- Add more veggies like bell peppers or zucchini if you want to sneak in some extra nutrition.
Variation
Want to switch it up? Consider making it vegan by substituting the chicken with hearty mushrooms or jackfruit and using vegetable broth instead. You can also go for a spicy version by adding in some chopped chipotle or even a splash of hot sauce for that extra bite!
FAQs
Q: Can I use frozen chicken breasts?
A: Absolutely! Just extend your cooking time a bit, but it’ll turn out just as delish.
Q: How can I make this soup more filling?
A: Throw in some cooked rice or quinoa during the last hour of cooking for an extra hearty meal.
Q: Can I make this soup ahead of time?
A: Yes! Prep everything and store it in the fridge a day in advance, then just pop it in the crockpot when you’re ready.
📌 Pin this recipe for your next cozy dinner night!
Crockpot Chicken Tortilla Soup
Ingredients
Method
- Place chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir gently to combine ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until chicken is cooked through and tender.
- Remove chicken from the crockpot and shred it using two forks.
- Return shredded chicken to the crockpot and stir into the soup.
- Ladle 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.