Print

Hearty Chicken Tortilla Soup Made Easy in Your Crock Pot

Hearty Chicken Tortilla Soup Made Easy in Your Crock Pot - Featured Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious chicken tortilla soup crock pot. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 boneless, skinless chicken breasts (about 1 pound)
  • 1 (14.5-ounce) can diced tomatoes with green chilies
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 jalapeño, seeded and finely chopped (optional, for a mild kick)
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • 4–6 small corn tortillas, cut into strips
  • 2 tablespoons vegetable oil (for frying tortilla strips)
  • 1 avocado, sliced (for garnish)
  • Sour cream or plain Greek yogurt (optional, for topping)

Substitution suggestions: If you prefer shredded rotisserie chicken, that works just fine — just add it in the last hour of cooking. For a vegetarian twist, swap chicken broth for vegetable broth and omit the chicken, adding extra beans or diced sweet potatoes instead. Corn tortillas can be baked instead of fried for a lighter crunch.

Instructions

  1. Start by prepping your vegetables: finely chop the onion, mince the garlic, and if using, seed and finely chop the jalapeño. These fresh ingredients are what make the soup sing with flavor.
  2. Place the chicken breasts at the bottom of your crock pot. Pour in the diced tomatoes with green chilies, black beans, corn, onion, garlic, and jalapeño.
  3. Add the chicken broth, then sprinkle the cumin, chili powder, smoked paprika, salt, and pepper over the top. Give everything a gentle stir to combine, but don’t shred the chicken yet.
  4. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The slow cooker will work its magic, tenderizing the chicken and blending the spices with the broth.
  5. About 30 minutes before serving, remove the chicken breasts and shred them with two forks. This is a good time to sneak a taste of the broth and adjust the seasoning if needed — maybe a pinch more salt or a squirt of lime juice to brighten things up.
  6. Return the shredded chicken to the crock pot and stir in the fresh cilantro. Let everything warm through for the remaining 30 minutes.
  7. While the soup finishes cooking, prepare your tortilla strips. Heat the vegetable oil in a small skillet over medium heat. Fry the tortilla strips in batches until golden and crisp, about 2 minutes per side. Drain on paper towels and set aside.
  8. Ladle the soup into bowls and garnish with a handful of crispy tortilla strips, slices of creamy avocado, and a dollop of sour cream or Greek yogurt if you like. Finish with an extra squeeze of lime for that fresh pop of flavor.

“Mama Lu always said, ‘The best meals aren’t rushed; they’re savored.’ This soup is a beautiful reminder of that — slow-cooked with care, served with love.”

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