Description
This Crockpot Chicken Tortilla Soup is a comforting and flavorful dish that combines tender shredded chicken with vibrant Tex-Mex flavors. It’s the ultimate set-it-and-forget-it meal that will fill your home with an irresistible aroma.
Ingredients
- boneless, skinless chicken breasts or thighs
- canned diced tomatoes
- black beans
- pinto beans
- canned whole kernel corn
- low-sodium chicken broth
- onion
- garlic
- canned diced green chilies
- chipotle in adobo sauce
- jalapeño
- chili powder
- ground cumin
- smoked paprika
- salt
- black pepper
- crispy tortilla strips
- fresh cilantro
- avocado
- sour cream or Greek yogurt
- fresh lime juice
- shredded cheddar or Monterey Jack cheese
Instructions
- Prepare Your Ingredients: First, dice your onion and mince your garlic. If you're making your own tortilla strips, this is a good time to get those ready and set aside. Open and drain all canned goods where necessary.
- Layer into the Crockpot: Place your boneless, skinless chicken breasts or thighs at the bottom of your slow cooker.
- Add the Core Ingredients: Evenly spread the diced onion and minced garlic over the chicken. Add the diced tomatoes (undrained), rinsed and drained black beans, rinsed and drained pinto beans, and corn (drained if canned, or frozen directly).
- Introduce the Flavor Makers: Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Add the canned diced green chilies and the chipotle in adobo sauce.
- Pour in the Broth: Pour enough low-sodium chicken broth over all the ingredients to mostly cover them. Stir gently to combine the spices and ensure everything is submerged.
- Cook Low and Slow: Cover your crockpot and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours.
- Shred the Chicken: Once cooked, carefully remove the chicken from the slow cooker and shred it into bite-sized pieces.
- Return Chicken to Soup: Stir the shredded chicken back into the soup in the crockpot. Adjust seasonings if needed.
- Serve and Enjoy: Ladle the hot soup into bowls and garnish with crispy tortilla strips, fresh cilantro, diced avocado, sour cream or Greek yogurt, and a wedge of lime.
- Prep Time: 15 mins
- Cook Time: 6 to 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Don't overcrowd your crockpot; adjust the heat to your liking by adding more chipotle or jalapeño; fresh toppings are key for flavor; for a thicker soup, blend some of the soup and stir it back in or add a cornstarch slurry; add creaminess at the end with cream cheese or Greek yogurt.