CROCKPOT CHICKEN TORTILLA SOUP EASY

Imagine coming home to the aroma of a vibrant, flavorful soup, brimming with tender chicken, savory spices, and just the right amount of zing! This Crockpot Chicken Tortilla Soup isn’t just dinner; it’s a warm hug in a bowl, and I promise, it’s so easy to make, you’ll wonder why you haven’t tried it sooner!

Why You’ll Love This Crockpot Chicken Tortilla Soup

Let’s be real, life gets busy. That’s why I’m obsessed with Slow Crockpot Recipes. This Crockpot Chicken Tortilla Soup is a lifesaver on those hectic weeknights. You just dump everything in the slow cooker, and hours later, you have a delicious, healthy meal waiting for you. It’s also incredibly versatile – you can customize the toppings to suit your own taste, making it a crowd-pleaser for the whole family. Plus, it’s naturally gluten-free and can easily be adapted to be a Keto Tortilla Soup Crock Pot option by skipping the corn and beans or using low-carb alternatives.

Speaking of healthy, this Cozy Crockpot Meals Healthy option is packed with protein, vegetables, and flavor. It’s a far cry from boring diet food! You can feel good about serving this to your family knowing they are getting a nutritious and satisfying meal. And honestly, who doesn’t love a good soup, especially when it’s as easy as this one?

One of the best things about this recipe is its simplicity. You don’t need to be a gourmet chef to whip up a batch of this Tortilla Soup Crockpot Easy meal. With just a few simple ingredients and minimal effort, you can have a restaurant-quality soup simmering away in your kitchen.

Ingredients You’ll Need

For the Soup:

• 1.5 lbs boneless, skinless chicken breasts
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste

Toppings (Optional, but Highly Recommended):

• Tortilla strips or crushed tortilla chips
• Shredded cheddar cheese or Monterey Jack cheese
• Sour cream or Greek yogurt
• Avocado, diced
• Cilantro, chopped
• Lime wedges
• Jalapeños, sliced (for extra heat!)

Step-by-Step Instructions

Getting Started: The Prep Work

1. Prep the Veggies: Chop the onion and bell pepper. This ensures even cooking and consistent flavor throughout the soup. Don’t skip this step! Trust me, nobody wants big chunks of onion in their soup.
2. Gather Your Ingredients: It’s always a good idea to have everything measured and ready to go. This will make the process much smoother and prevent you from forgetting anything.

Building the Soup: The Slow Cooker Magic

1. Layer the Ingredients: Place the chicken breasts in the bottom of the slow cooker. Add the chopped onion, bell pepper, black beans, corn, and diced tomatoes and green chilies.
2. Add the Broth and Seasonings: Pour in the chicken broth. Sprinkle with taco seasoning, cumin, chili powder, and cayenne pepper (if using). Season with salt and pepper to taste.
3. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and easily shredded.

Finishing Touches: Shredding and Serving

1. Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
2. Taste and Adjust: Give the soup a taste and adjust the seasonings as needed. You might want to add more salt, pepper, or chili powder depending on your preference.
3. Serve with Toppings: Ladle the soup into bowls and top with your favorite toppings, such as tortilla strips, shredded cheese, sour cream, avocado, cilantro, and lime wedges.

Tips and Tricks for the Best Crockpot Chicken Tortilla Soup

Here are a few of my favorite tips to ensure your Crockpot Chicken Tortilla Soup turns out perfectly every time:

• Don’t Overcook the Chicken: Overcooked chicken can become dry and tough. If you’re cooking on high, check the chicken after 3 hours to prevent overcooking.
• Add a Can of Diced Tomatoes: For an even richer flavor, add a can of plain diced tomatoes along with the Rotel.
• Use High-Quality Chicken Broth: The quality of your chicken broth can significantly impact the flavor of the soup. Opt for a low-sodium broth so you can control the saltiness.
• Spice it Up: If you like your soup with a little extra kick, add a pinch of red pepper flakes or a diced jalapeño to the slow cooker.
• Make it Creamy: For a creamier soup, stir in a dollop of cream cheese or a splash of heavy cream during the last 30 minutes of cooking.
• Thicken the Soup: If you prefer a thicker soup, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir the slurry into the soup during the last 30 minutes of cooking.
• Meal Prep Magic: This soup is perfect for meal prepping. You can make a big batch on Sunday and enjoy it throughout the week. It also freezes well!
• Vary the Beans: If black beans aren’t your thing, try pinto beans or kidney beans instead.

Variations and Substitutions

Want to customize your Chicken Taco Soup? Here are some ideas:

• Turkey Tortilla Soup: Substitute ground turkey or turkey breast for the chicken.
• Vegetarian Tortilla Soup: Omit the chicken and add extra vegetables like zucchini, squash, or sweet potatoes. You can also add a can of chickpeas for added protein.
• Spicy Tortilla Soup: Add more chili powder, cayenne pepper, or diced jalapeños to increase the heat.
• Smoked Paprika: Adds a delicious smoky flavor.
• Lime Juice Boost: A squeeze of lime juice at the end brightens the flavors.

Serving Suggestions

This Crockpot Chicken Tortilla Soup is a complete meal on its own, but it’s also delicious served with a side of:

• Cornbread
• Quesadillas
• A simple green salad

Making it Keto-Friendly

To make this Crockpot Chicken Tortilla Soup keto-friendly, simply omit the corn and black beans. You can also add extra vegetables like cauliflower rice or diced celery to increase the fiber content. Be sure to use keto-friendly tortilla strips or cheese crisps for toppings.

Storage and Reheating Instructions

Storing:

Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

Freezing:

For longer storage, freeze the soup in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

Reheat the soup on the stovetop over medium heat until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between, until heated through.

Final Thoughts

So there you have it – my foolproof recipe for Crockpot Chicken Tortilla Soup. I truly hope you give this recipe a try. It’s the perfect way to warm up on a chilly day, and it’s guaranteed to become a family favorite. Happy cooking!