Description
This crockpot chicken tortilla soup is a warm, comforting, and flavorful dish that’s perfect for chilly fall evenings, busy weeknights, or casual family dinners. With tender shredded chicken, zesty tomatoes, sweet corn, and a touch of spice, this soup is both hearty and refreshing. Topped with avocado, cheese, and crispy tortilla strips, it’s a bowl of comfort you’ll want to make again and again. Best of all, the slow cooker does most of the work, making it a stress-free meal!
Ingredients
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1 ½ lbs boneless, skinless chicken breasts
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1 can (15 oz) black beans, drained and rinsed
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1 can (15 oz) corn, drained
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1 can (14 oz) fire-roasted diced tomatoes
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1 can (4 oz) diced green chilies
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4 cups low-sodium chicken broth
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1 small onion, diced
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3 garlic cloves, minced
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1 tsp chili powder
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1 tsp cumin
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1 tsp smoked paprika
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½ tsp salt
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¼ tsp black pepper
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Juice of 1 lime
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Fresh cilantro, chopped (for garnish)
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Avocado, diced (for garnish)
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Shredded cheese (optional)
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Crispy tortilla strips (for topping)
Instructions
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Add chicken breasts, beans, corn, tomatoes, chilies, onion, garlic, spices, and broth to the crockpot.
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Cover and cook on low for 6 hours or high for 3 hours, until chicken is fully cooked.
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Remove chicken, shred with two forks, and return to the soup.
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Stir in lime juice and adjust seasoning as needed.
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Serve hot, topped with avocado, cilantro, cheese, and crispy tortilla strips.
Notes
For extra spice, add a diced jalapeño or chipotle pepper.
Substitute chicken thighs for a juicier result.
Freeze leftovers in airtight containers for up to 3 months.