When the temperature drops and you’re in need of a warm, satisfying meal, look no further than this fabulous Crockpot Chicken Tortilla Soup. It’s a blend of wholesome ingredients and comforting flavors that come together easily in your slow cooker. Before you know it, you’ll have a hearty dish that warms both body and soul, enticing everyone around the dinner table with its rich aroma and vibrant colors. Plus, it’s incredibly simple to prepare, allowing you to enjoy a cozy evening without spending hours in the kitchen.
Why We Love This Crockpot Chicken Tortilla Soup
There’s something special about this chicken tortilla soup that makes it a favorite among many families. It’s perfect for those busy weekdays when you want to have a warm family dinner without the hustle and bustle of cooking. With the combination of protein-rich chicken, fiber-packed beans, and a medley of vegetables, this recipe checks all the boxes for a comforting, nutritious meal. The richness of the broth, paired with the crunch of tortilla strips and fresh toppings, creates a textured delight that’s hard to resist. Whether you’re making it for a cozy family evening or a gathering with friends, this soup delivers warmth and happiness in every bowl.
Ingredients about Crockpot Chicken Tortilla Soup
To create this delightful Crockpot Chicken Tortilla Soup, you will need:
- 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 juice
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 4 cups chicken broth
- Salt, to taste
- Pepper, to taste
- 1 cup tortilla strips, for serving
- 1 avocado, diced (optional)
- 1 cup shredded cheese (optional)
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
How to Make Crockpot Chicken Tortilla Soup Directions
Making this delicious soup is straightforward, making it perfect for any level of cook. Start by prepping your ingredients. Begin by dicing the onion and mincing the garlic, as these aromatics will build a flavorful base for your dish.
In your crockpot, layer in the raw chicken breasts first; they will become tender as they cook. Next, add in the black beans, corn, diced tomatoes, and diced green chilies. These ingredients will enhance the flavor and texture of your soup, providing a nice balance of protein and carbs.
Now, sprinkle the chili powder, cumin, paprika, salt, and pepper over the top of your ingredients. This seasoning mix brings warmth and depth to the broth, ensuring that every spoonful is packed with flavor. Pour the chicken broth over everything, ensuring that it covers the mixture well.
Cover the crockpot with its lid and set it to cook on low for around six hours. If you’re in a bit of a hurry, you can set it on high for about three hours instead. During this time, the chicken will cook through and absorb all the lovely spices and flavors.
Once your cooking time is up, carefully remove the chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces, allowing it to soak up more of the broth. Return the shredded chicken to the soup and stir everything together well, ensuring an even distribution of flavors.
Your delicious soup is now ready to be served hot, providing warmth and comfort to all who indulge!
How to Serve Crockpot Chicken Tortilla Soup
Serving this delightful soup is as easy as it is rewarding. Ladle the warm mixture into bowls and make this meal a feast for the eyes as well as the stomach. Top your bowls with crispy tortilla strips that add a nice crunch.
You can also offer diced avocado for creaminess, shredded cheese for an extra layer of flavor, and fresh cilantro for a burst of brightness. A squeeze of lime juice right before digging in will elevate the flavors, offering a zesty kick that complements the rich soup beautifully.
Consider setting up a toppings bar at your dining table so everyone can customize their bowls to their liking, making meal time an interactive and engaging experience.
Expert Tips: Crockpot Chicken Tortilla Soup
To make the most of your Crockpot Chicken Tortilla Soup, consider these expert tips:
- Prep Ahead: Chop your onions and garlic in advance. You can even combine all the dry spices in a jar for quick access.
- Use Quality Ingredients: Opt for low-sodium chicken broth to control the saltiness of your soup, and use fresh vegetables for the best flavor.
- Add More Veggies: Feel free to sneak in other vegetables like bell peppers or zucchini for additional nutrition and flavor.
- Adjust Seasonings: Everyone’s taste buds are unique. Don’t hesitate to tweak the amount of spices based on your preference.
- Consider Your Cooking Time: If you’re short on time, shredding the chicken can happen just after 2 hours if cooked on high. Just keep an eye on it!
- Vegetarian Version: Swap the chicken with cubed tofu or more beans for a vegetarian takeaway.
How to Store Crockpot Chicken Tortilla Soup
Storing your leftovers is easy and can help you enjoy this comforting soup on another day. Allow the soup to cool to room temperature before transferring it to airtight containers. It can be kept in the refrigerator for up to three to four days.
If you wish to store your soup for a longer period, consider freezing it. Make sure to leave space in the container, as liquids expand when frozen. Your soup will be fine in the freezer for about three months. When you’re ready to enjoy the soup again, thaw it overnight in the refrigerator before reheating on the stove or in the microwave.
Variation of Crockpot Chicken Tortilla Soup
There are many ways to spice up your Crockpot Chicken Tortilla Soup, ensuring you never get bored with this recipe! Here are some variations to keep your taste buds excited:
- Spicy Twist: Want more heat? Add diced jalapeños or a splash of hot sauce to the pot.
- Add Quinoa: Cooked quinoa can make for a heartier soup and provides extra protein and fiber.
- Creamy Version: Stir in a bit of cream or coconut milk at the end of cooking for a luscious texture.
- Salsa Option: Instead of diced tomatoes, use your favorite salsa for an extra layer of flavor.
- Beans Galore: Substitute black beans with other beans like pinto or kidney beans for a different taste.
- Herb Infusion: Toss in fresh herbs like oregano or thyme for added freshness.
FAQ
What makes Crockpot Chicken Tortilla Soup the best cozy dinner ever?
Crockpot Chicken Tortilla Soup is the go-to cozy dinner because it’s not only warm and comforting, but it also combines flavorful ingredients that create a rich, hearty broth. The slow cooker ensures that all the flavors meld together beautifully, making it perfect for chilly evenings.
How long does it take to cook Crockpot Chicken Tortilla Soup?
You can cook this delicious soup on low for about six hours or on high for around three hours, depending on your schedule. The longer it cooks, the more the flavors develop!
Can I make Crockpot Chicken Tortilla Soup ahead of time?
Absolutely! You can prepare the ingredients the night before and store everything in the fridge. In the morning, just pop it in the crockpot and set it to cook.
What can I add to enhance the flavor of my soup?
You can add more spices like cumin or chili powder, fresh herbs, or even some diced avocados and lime juice just before serving for a fresh burst of flavor.
Can I freeze leftover Crockpot Chicken Tortilla Soup?
Yes, this soup freezes well! Ensure to allow it to cool, then transfer it to airtight containers. It can be frozen for up to three months. Just thaw and reheat when you’re ready to enjoy it again!
Crockpot Chicken Tortilla Soup
Ingredients
Main Ingredients
- 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 juice
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 4 cups chicken broth Consider using low-sodium
- to taste Salt
- to taste Pepper
For Serving
- 1 cup tortilla strips For serving
- 1 optional avocado, diced
- 1 cup shredded cheese Optional
- to taste fresh cilantro For garnish
- to taste lime wedges For serving
Instructions
Preparation
- Dice the onion and mince the garlic.
Cooking
- Layer the raw chicken breasts at the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, and diced green chilies.
- Sprinkle chili powder, cumin, paprika, salt, and pepper over the ingredients.
- Pour the chicken broth over everything, covering the ingredients well.
- Cover the crockpot and cook on low for about 6 hours or high for about 3 hours.
- Once cooked, remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the pot and stir everything together.
Serving
- Ladle the warm soup into bowls.
- Top with crispy tortilla strips, diced avocado, shredded cheese, and fresh cilantro.
- Serve with lime wedges for an added zing.
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