why make this recipe
Crockpot Chicken Tortilla Soup is an easy and comforting dish that fills your home with delicious aromas. This recipe is perfect for busy days since you can simply set it up in the morning and let it cook throughout the day. It’s hearty, loaded with flavor, and offers a warm, satisfying meal for family and friends. Plus, it’s easy to customize with your favorite toppings!
how to make Crockpot Chicken Tortilla Soup
Ingredients :
- 4 chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can Rotel (diced tomatoes with green chilies)
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Fresh cilantro, for garnish
- Crushed tortilla chips, for serving
- Shredded cheese, for topping
- Sour cream, for topping
- Sliced avocado, for serving
Directions :
- Start by placing the chicken breasts at the bottom of a 6-quart or larger crockpot.
- Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Gently stir the ingredients around the chicken to combine them.
- Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is cooked through and tender.
- After cooking, remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot and stir it into the soup.
- Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado.
- Serve hot.
how to serve Crockpot Chicken Tortilla Soup
Serve the soup hot in bowls and allow everyone to add their favorite toppings like shredded cheese, sour cream, and sliced avocado. You can also offer extra crushed tortilla chips on the side for crunch.
how to store Crockpot Chicken Tortilla Soup
To store leftovers, let the soup cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; it will stay good for about 2-3 months in the freezer. Just be sure to thaw it in the refrigerator before reheating.
tips to make Crockpot Chicken Tortilla Soup
- For a spicier soup, add more chili powder or sliced jalapeños.
- Feel free to add other vegetables, like bell peppers or zucchini, for added nutrition.
- Make it even creamier by stirring in some cream cheese just before serving.
variation
You can easily adapt this recipe for a vegetarian version by using vegetable broth and replacing the chicken with additional beans or lentils.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken, but make sure to cook it on HIGH for a bit longer to ensure it’s fully cooked through.
Can I skip the taco seasoning?
You can! If you don’t have taco seasoning, just increase the cumin and chili powder to taste, or use any spice blend you prefer.
How spicy is this soup?
The spice level can vary depending on the type of Rotel you use. To make it milder, choose the plain diced tomatoes instead of the spicy version or omit the chili powder.
Crockpot Chicken Tortilla Soup
Ingredients
Method
- Place the chicken breasts at the bottom of a 6-quart or larger crockpot.
- Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Gently stir the ingredients around the chicken to combine them.
- Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is cooked through and tender.
- After cooking, remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot and stir it into the soup.
- Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado.
- Serve hot.
