This warm and tasty Crock Pot Chicken Tortilla Soup is perfect for cozy nights. It’s made with tender chicken, beans, corn, and zesty spices that all blend together wonderfully.
I love how easy it is to just throw everything into the slow cooker and let it work its magic! Top it with crispy tortilla strips for a little crunch—you won’t regret it!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is a handy choice for this recipe. If you’re looking for a quicker option, shredded rotisserie chicken works great—just add it in the last 30 minutes of cooking to warm through.
Black Beans: These add protein and texture. If you don’t have black beans, you can substitute with pinto beans or kidney beans for a similar effect.
Enchilada Sauce: This gives the soup a nice kick. If you want to swap it out, try using salsa or even a homemade sauce with your favorite spices mixed with tomato sauce.
Spices: Cumin, chili powder, and smoked paprika are key for flavor. You can play around with spices—try oregano or a dash of cayenne for an extra kick.
Fresh Toppings: Lime, avocado, and cilantro bring brightness. If you’re not a cilantro fan, parsley or even green onions work well as substitutes. Fresh toppings make the soup more lively!
How Can I Make Sure My Chicken is Tender and Flavorful?
To keep your chicken tender, it’s essential to let it cook low and slow. The Crock Pot does a great job here! To ensure it’s packed with flavor, season your chicken breasts lightly with salt and pepper before layering the other ingredients on top.
- Start with the chicken at the bottom, as it needs to be surrounded by liquids to cook properly.
- When shredding the chicken after cooking, do it while it’s still warm to maintain its juiciness.
- Add seasoning to taste after combining the ingredients. This lets you adjust based on how the flavors developed during cooking.
How to Make Crock Pot Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 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 green chilies optional)
- 1 can (10 oz) red enchilada sauce
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 4 cups chicken broth
- Salt and pepper to taste
For Garnishing:
- Tortilla strips
- Avocado, diced
- Fresh cilantro, chopped
- Lime wedges
How Much Time Will You Need?
This delicious Crock Pot Chicken Tortilla Soup takes about 15 minutes to prepare and will cook for 6-8 hours on low or 3-4 hours on high. Perfect for busy days when you want a hearty meal waiting for you!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the two boneless, skinless chicken breasts at the bottom of your Crock Pot. This will be the base of your soup.
2. Add the Veggies and Beans:
Next, add the diced onion, bell pepper, and garlic to the pot. Then, toss in the black beans, corn, and diced tomatoes. Pour in the red enchilada sauce, and sprinkle the cumin, chili powder, smoked paprika, salt, and pepper on top. Don’t worry about mixing just yet; all these flavors will blend wonderfully as it cooks!
3. Pour in the Chicken Broth:
Now, pour the 4 cups of chicken broth over the mixture, ensuring that the chicken is well-submerged. This helps keep it moist as it cooks.
4. Cook the Soup:
Cover the Crock Pot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the better the flavors meld together!
5. Shred the Chicken:
Once your cooking time is up, carefully remove the chicken from the pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and give everything a good stir.
6. Final Adjustments:
Now, taste your soup and adjust the seasoning, if necessary. If it needs more flavor, feel free to add a bit of salt, pepper, or extra spices!
7. Serve and Enjoy:
Serve your warm tortilla soup hot! Top each bowl with crunchy tortilla strips, diced avocado, fresh cilantro, and a squeeze of lime. Enjoy this comforting and flavorful soup!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! Just be sure to increase the cooking time slightly—add an extra hour on low or about 30 minutes on high. The chicken will still shred easily after cooking.
What If I Don’t Have Black Beans?
No worries! You can substitute black beans with pinto beans, kidney beans, or even white beans. Just make sure to drain and rinse them if they’re canned to remove excess sodium before adding them to the soup.
How to Store Leftovers?
Let the soup cool completely, then store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze it in freezer-safe containers for up to 3 months. When reheating, add a splash of broth if it thickens up too much!
Can I Add More Vegetables?
Absolutely! Feel free to add other veggies like diced zucchini, corn, or even chopped spinach. Just keep in mind that you might need to adjust the liquids slightly if you add a lot more! Adding spinach or kale towards the end of cooking helps retain their color and nutrients.
