Crockpot Chicken Tortilla Soup (Dump and Go)
This incredibly easy Crockpot Chicken Tortilla Soup is the ultimate dump-and-go meal, delivering deep, smoky flavor with minimal effort. Simply add all ingredients to the slow cooker and let it work its magic, resulting in tender chicken and a richly spiced broth. Top with your favorite crunchy garnishes for a comforting and satisfying dinner the whole family will love.
Equipment
- 6-quart slow cooker
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing bowl or large measuring cup
- Whisk
- Two forks (for shredding chicken)
- Can opener
- Ladle
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 chipotle pepper in adobo sauce, minced + 1 tsp adobo sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and black pepper to taste
- Juice of 1 lime
- For serving: crispy tortilla strips or chips, shredded Monterey Jack or cheddar cheese, sour cream or Greek yogurt, sliced avocado, fresh cilantro, lime wedges
Instructions
- Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker. Top with the diced onion, minced garlic, fire-roasted tomatoes, black beans, corn, and diced green chiles. Do not stir.
- In a separate bowl or large measuring cup, whisk together the chicken broth, minced chipotle pepper and adobo sauce, chili powder, cumin, smoked paprika, dried oregano, and a generous pinch of salt and pepper. Pour this mixture over everything in the slow cooker, ensuring the chicken is mostly submerged.
- Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and easily shreds.
- Carefully remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker. Stir in the fresh lime juice. Taste the broth and adjust salt, pepper, and lime juice as needed.
- Ladle the soup into bowls and serve with desired toppings: crispy tortilla strips or chips, shredded cheese, sour cream, avocado, cilantro, and lime wedges.
Notes
For a milder soup, omit the chipotle pepper and use only the adobo sauce, or skip it entirely. For more heat, add a diced jalapeño with the onions. To make it creamy, stir in 1/2 cup of heavy cream or a dollop of cream cheese during the last 15 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.