Dump and Go Crockpot Chicken Tortilla Soup
This incredibly easy dump-and-go crockpot chicken tortilla soup requires just 10 minutes of prep before the slow cooker transforms simple ingredients into a rich, flavorful, and soul-warming meal. Tender shredded chicken, sweet corn, and hearty beans simmer in a smoky, aromatic broth, ready to be topped with all your favorite garnishes for a perfect weeknight dinner.
Equipment
- 6-quart or larger slow cooker
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing bowl
- Whisk
- Two forks (for shredding chicken)
- Ladle
- Serving bowls
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- ½ lime, juiced
- For serving: crushed tortilla chips or crispy tortilla strips, shredded cheddar or Monterey Jack cheese, diced avocado, fresh cilantro, lime wedges, sour cream
Instructions
- Place the diced onion and minced garlic in the bottom of a 6-quart or larger slow cooker.
- Place the chicken breasts on top of the onions.
- In a separate bowl, whisk together the chicken broth, fire-roasted tomatoes, chili powder, cumin, smoked paprika, and a generous pinch of salt and pepper. Pour this mixture over the chicken.
- Gently stir in the rinsed black beans, drained corn, and diced green chiles. Do not stir the chicken too vigorously; you want it mostly submerged in the liquid.
- Place the lid on the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and shreds easily.
- Carefully remove the chicken breasts to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
- Stir in the lime juice. Taste and adjust seasoning with more salt, pepper, or a pinch of cumin.
- Ladle the hot soup into bowls. Top generously with crushed tortilla chips, shredded cheese, diced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.
Notes
For a richer flavor, use boneless, skinless chicken thighs. For a vegetarian version, replace chicken with 2 cans of rinsed and drained pinto beans and use vegetable broth. For extra heat, add a minced jalapeño or a dash of cayenne pepper. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Toppings should be added just before serving to maintain their crunch and freshness.