Crockpot Chicken Tortilla Soup Easy
This Crockpot Chicken Tortilla Soup is an easy and flavorful meal perfect for busy weeknights. Simply combine the ingredients in a slow cooker and enjoy a warm and comforting soup with tender chicken and customizable toppings.
Equipment
- Slow cooker (Crockpot)
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Can opener
- Two forks
- Bowls
- Ladle
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper optional, for heat
- Salt to taste
- Pepper to taste
- Tortilla strips or crushed tortilla chips, for topping
- Shredded cheddar cheese or Monterey Jack cheese, for topping
- Sour cream or Greek yogurt, for topping
- Avocado, diced, for topping
- Cilantro, chopped, for topping
- Lime wedges, for topping
- Jalapeños, sliced, for topping optional
Instructions
- Chop the onion and bell pepper.
- 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.
- Pour in the chicken broth.
- Sprinkle with taco seasoning, cumin, chili powder, and cayenne pepper (if using).
- Season with salt and pepper to taste.
- 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.
- 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.
- Give the soup a taste and adjust the seasonings as needed.
- Ladle the soup into bowls and top with your favorite toppings, such as tortilla strips, shredded cheese, sour cream, avocado, cilantro, and lime wedges.
Notes
Don't overcook the chicken; check after 3 hours if cooking on high. Add a can of plain diced tomatoes for a richer flavor. Use high-quality, low-sodium chicken broth. Spice it up with red pepper flakes or diced jalapeño. Make it creamy with cream cheese or heavy cream. Thicken it with a cornstarch slurry. This soup is great for meal prepping and freezes well. Vary the beans with pinto or kidney beans. For keto, omit corn and beans. Store leftovers in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat on the stovetop or in the microwave.