Easy Chicken Tortilla Soup
This easy Chicken Tortilla Soup is a comforting and flavorful dish perfect for busy weeknights. Made in a slow cooker, it features tender chicken, sweet corn, and a blend of spices, topped with crispy tortilla strips and creamy avocado. Customize it to your liking and enjoy a warm and satisfying meal.
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!
Notes
For a spicier soup, add a pinch of cayenne pepper or your favorite hot sauce. For a milder soup, reduce the amount of chili powder or omit the Rotel. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat on the stovetop or in the microwave until heated through.