Easy Crockpot Chicken Tortilla Soup Recipe for Busy Weeknights
A quick, comforting, and hands-off chicken tortilla soup made in a crockpot, perfect for busy weeknights. This flavorful soup combines smoky chipotle, tender chicken, and crunchy tortilla strips for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes (low) or 3 hours 10 minutes to 4 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 pounds / 680 grams)
- 4 cups (32 fl oz) low sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, fire-roasted if desired
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Juice of 1 fresh lime
- Salt and pepper to taste
- Tortilla strips for topping
- Optional toppings: shredded cheese, sliced avocado, fresh cilantro, sour cream
Instructions
- Prep the ingredients: dice the onion, mince the garlic, and finely chop the chipotle peppers. Drain and rinse the black beans. If using fresh corn, cut kernels off the cob.
- Layer in the crockpot: place the chicken breasts at the bottom. Pour in the chicken broth, then add diced tomatoes, black beans, corn, onion, garlic, chipotle peppers, cumin, chili powder, and oregano. Season lightly with salt and pepper.
- Cook low and slow: cover and set crockpot to low. Cook for 6 to 7 hours, or on high for 3 to 4 hours, until chicken is tender and easily shredded.
- Shred the chicken: remove chicken breasts and shred with two forks. Return shredded chicken to the crockpot and stir well.
- Add fresh lime juice: squeeze juice of one lime into the soup and stir to brighten flavors.
- Final taste and adjust: taste soup and add more salt, pepper, or chipotle if desired. Let cook an additional 10-15 minutes on low if time allows.
- Serve with toppings: ladle soup into bowls and garnish with crispy tortilla strips, shredded cheese, avocado slices, cilantro, and sour cream.
Notes
For thicker soup, stir in 1 tablespoon cornmeal or masa harina during last 30 minutes of cooking. To make soup spicier, add more chipotle peppers or fresh jalapeños. Soup can be made on stovetop in a heavy pot for 1.5 to 2 hours on low heat. Leftovers store well in fridge for 3-4 days or freeze up to 3 months. Add fresh cilantro before serving for extra flavor. For dairy-free, omit cheese and sour cream or use plant-based alternatives.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 280320
- Fat: 5
- Carbohydrates: 25
- Fiber: 7
- Protein: 28
Keywords: chicken tortilla soup, crockpot soup, slow cooker soup, easy dinner, weeknight meal, chicken soup, tortilla strips, chipotle soup