Short Description

Chicken Tortilla Soup is a comforting, flavorful dish that combines tender shredded chicken, a rich tomato-based broth, and bold Mexican-inspired spices. This cozy Crock-Pot recipe makes it incredibly easy to prepare, letting the slow cooker do all the work while allowing the flavors to meld beautifully. Topped with crispy tortilla strips, fresh avocado, and a squeeze of lime, this soup is the perfect balance of warmth and zest, making it an ideal dish for chilly evenings or meal prepping for the week.

Why You’ll Love This Recipe

Effortless Crock-Pot Cooking – Simply toss in the ingredients and let the slow cooker work its magic.
Bold and Zesty Flavors – A perfect blend of spices, tomatoes, and fresh toppings for an authentic taste.
Nutritious and Hearty – Packed with lean protein, fiber, and vitamins for a wholesome meal.
Customizable Toppings – Adjust the garnishes to fit your personal preference.
Perfect for Meal Prep – Easily stored and reheated for a delicious meal throughout the week.

Ingredients

Chicken breasts or thighs
Chicken broth
Diced tomatoes
Black beans
Corn kernels
Onion
Garlic
Jalapeño
Tomato paste
Lime juice
Cumin
Chili powder
Smoked paprika
Salt
Pepper
Bay leaf
Corn tortillas or tortilla chips (for topping)
Avocado (for topping)
Fresh cilantro (for topping)
Sour cream or Greek yogurt (optional for topping)
Shredded cheese (optional for topping)

Directions

Prepare the Ingredients – Dice the onions, mince the garlic, and chop the jalapeño.
Layer in the Crock-Pot – Place the chicken at the bottom of the slow cooker. Add in diced tomatoes, black beans, corn, onion, garlic, jalapeño, and tomato paste.
Season the Soup – Sprinkle in cumin, chili powder, smoked paprika, salt, and pepper. Pour in the chicken broth and add the bay leaf.
Cook Low and Slow – Set the Crock-Pot on low for 6-8 hours or high for 3-4 hours, allowing the flavors to meld together.
Shred the Chicken – Once cooked, remove the chicken, shred it using two forks, and return it to the slow cooker.
Final Touches – Stir in lime juice for a burst of freshness and adjust seasonings to taste.
Prepare the Tortilla Strips – Slice corn tortillas into strips, lightly fry or bake them until crispy.
Serve and Enjoy – Ladle the soup into bowls and top with tortilla strips, avocado, cilantro, cheese, and sour cream if desired.

Variations

Vegetarian Version – Replace chicken with extra beans or tofu and use vegetable broth.
Spicier Option – Add more jalapeños or a dash of hot sauce for extra heat.
Creamy Version – Stir in a bit of heavy cream or coconut milk for a richer texture.
Low-Carb Adaptation – Skip the corn and tortilla strips to reduce carbohydrates.
Instant Pot Method – Use the pressure cooker function to prepare the soup in under 30 minutes.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 6-8 hours 15 minutes
Servings: 6-8

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portioned containers for up to 3 months.
Reheating: Warm in a pot over medium heat or microwave in 1-minute intervals, stirring occasionally.

FAQs

How can I make this soup thicker?

You can blend a portion of the soup or add a slurry of cornstarch and water to thicken it.

Can I use rotisserie chicken?

Yes, using pre-cooked rotisserie chicken will cut down cooking time. Add it in the last 30 minutes.

What type of beans work best?

Black beans are the most common, but you can also use pinto or kidney beans.

Can I make this on the stovetop?

Yes! Simmer everything in a large pot for about 30-40 minutes until the flavors develop.

Is this soup gluten-free?

Yes, as long as you use gluten-free tortilla chips and check for hidden gluten in seasonings.

Can I add rice or quinoa?

Absolutely! Add cooked rice or quinoa in the last 10 minutes for extra heartiness.

What can I use instead of tortilla strips?

Try crushed tortilla chips, fried pita strips, or even cornbread croutons.

How do I adjust the spice level?

Increase or decrease jalapeños and chili powder based on your preference.

Can I use frozen corn?

Yes, frozen corn works great and can be added directly to the slow cooker.

What toppings pair well with this soup?

Avocado, shredded cheese, sour cream, lime wedges, fresh cilantro, and jalapeños are excellent choices.

Conclusion

This Crock-Pot Chicken Tortilla Soup is the perfect balance of comforting, nutritious, and full of bold flavors. It’s an easy set-it-and-forget-it meal that delivers restaurant-quality taste right at home. Whether you’re preparing it for a cozy family dinner or meal prepping for the week, this recipe is sure to become a favorite. Try it today and customize it with your favorite toppings!

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