Craving a bowl of pure comfort that’s also bursting with zesty, south-of-the-border flavor? Imagine a rich, savory broth swimming with tender chicken, sweet corn, and a hint of spice, all topped with crispy tortilla strips and creamy avocado. This Chicken Tortilla Soup recipe is so simple to make, even on the busiest weeknights, and I promise, it’ll become a family favorite.
Ingredients
For the Soup:
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
For the Toppings (optional but HIGHLY recommended!):
- Tortilla chips or strips
- Shredded cheddar cheese
- Avocado, diced
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Lime wedges
Step-by-Step Instructions: Your Guide to Tortilla Soup Perfection
Getting Started: Prep is Key!
- Chop your onion and bell pepper. Mince your garlic. This step ensures even cooking and maximum flavor release. Don’t skip it!
The Crockpot Magic: Slow Cooker Simplicity
- Place the chicken breasts, onion, garlic, bell pepper, black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder into your crockpot.
- Season with salt and pepper to taste. Remember, you can always add more seasoning later, but you can’t take it away!
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors meld together, creating a truly incredible soup. This is what makes it one of my favorite slow crockpot recipes!
Shredding the Chicken: The Tender Touch
- Once the chicken is cooked through, remove it from the crockpot and shred it with two forks. Be careful; it will be hot!
- Return the shredded chicken to the crockpot and stir it into the soup.
Serving and Enjoying: The Grand Finale
- Ladle the soup into bowls and top with your favorite toppings! Tortilla chips, shredded cheese, avocado, sour cream, cilantro, and a squeeze of lime are all fantastic options.
- Serve immediately and enjoy!
Troubleshooting and Tweaks: Making It Your Own
Chicken Not Shredding Easily?
If your chicken isn’t shredding easily, it might not be cooked through yet. Return it to the crockpot for another 30-60 minutes. Using bone-in chicken thighs can also result in incredibly tender chicken that practically falls apart.
Soup Too Thick?
Add a little more chicken broth to thin it out to your desired consistency. You can also add water, but chicken broth will give you a richer flavor.
Soup Too Thin?
Mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry. Stir the slurry into the soup and let it cook for a few minutes until it thickens. You can also remove about a cup of the soup, blend it until smooth, and then return it to the pot.
Spice It Up (or Tone It Down): Adjusting the Heat
If you like a spicier soup, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce. For a milder soup, reduce the amount of chili powder or omit the Rotel.
Making It Keto-Friendly: A Low-Carb Delight
This Chicken Tortilla Soup can easily be adapted to be keto-friendly! The main culprit for carbs is the corn and black beans. Simply omit them, and you’ve significantly reduced the carb count. You can also use low-carb tortillas, fried and cut into strips, or cheese crisps for a keto-friendly topping. This makes it a perfect keto tortilla soup crock pot option!
Storage and Reheating: Soup That Keeps on Giving
Storing Leftovers
Leftover Chicken Tortilla Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it in freezer-safe containers for up to 2-3 months.
Reheating
Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl in 1-minute intervals, stirring in between, until heated through.
Why I Love This Recipe (and You Will Too!)
Seriously, this isn’t just any soup recipe; it’s a hug in a bowl! It’s incredibly versatile, easily customizable to your taste, and perfect for those days when you need a little extra comfort. Plus, the fact that it’s a cozy crockpot meal healthy option makes it a winner in my book. I love that I can toss everything in the crockpot in the morning and come home to a delicious, ready-to-eat dinner. It’s one of those slow crockpot recipes that makes life just a little bit easier.
If you’re a fan of easy and delicious soup recipes, you should definitely try my Southwest Chicken Soup Fiesta. It is also a great option!
Don’t forget, you can change things up! Try adding a can of pinto beans for a heartier meal, or using different types of peppers for varying levels of heat. If you are in the mood for pasta, you can try Taco Pasta Fiesta. It is a family favorite!
If you enjoyed this recipe, you might also like Chicken Enchilada Heaven, which offers a similar comforting flavor profile.
Final Thoughts: Soup’s On!
So there you have it – my go-to Chicken Tortilla Soup recipe that’s guaranteed to warm you from the inside out. Give it a try, and let me know what you think! I can’t wait to hear how you make it your own. Happy cooking!
How long can I store leftover Chicken Tortilla Soup?
Leftover Chicken Tortilla Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it in freezer-safe containers for up to 2-3 months.
How can I make this Chicken Tortilla Soup keto-friendly?
To make the Chicken Tortilla Soup keto-friendly, omit the corn and black beans to significantly reduce the carb count. You can also use low-carb tortillas (fried and cut into strips) or cheese crisps for keto-friendly toppings.
What can I do if my Chicken Tortilla Soup is too thick?
If your soup is too thick, add a little more chicken broth to thin it out to your desired consistency. You can also use water, but chicken broth will give you a richer flavor.
What if the chicken is not shredding easily?
If your chicken isn’t shredding easily, it might not be cooked through yet. Return it to the crockpot for another 30-60 minutes. Using bone-in chicken thighs can also result in more tender chicken.
Easy Chicken Tortilla Soup
Equipment
- Crockpot (slow cooker)
- Large knife
- Cutting board
- Measuring cups
- Measuring spoons
- Can opener
- Two forks
- Ladle
- Bowls
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt to taste
- Pepper to taste
- Tortilla chips or strips, for topping
- Shredded cheddar cheese, for topping
- Avocado, diced, for topping
- Sour cream or Greek yogurt, for topping
- Fresh cilantro, chopped, for topping
- Lime wedges, for topping
Instructions
- Chop the onion and bell pepper. Mince the garlic.
- Place the chicken breasts, onion, garlic, bell pepper, black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder into your crockpot.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once the chicken is cooked through, remove it from the crockpot and shred it with two forks.
- Return the shredded chicken to the crockpot and stir it into the soup.
- Ladle the soup into bowls and top with your favorite toppings such as tortilla chips, shredded cheese, avocado, sour cream, cilantro, and a squeeze of lime.
- Serve immediately and enjoy!
