why make this recipe
Crock Pot Chicken Tortilla Soup is an easy, delicious meal perfect for busy days. You can throw all the ingredients in your slow cooker and let it do the work while you focus on other tasks. It’s nutritious and full of flavor, making it a great option for family dinners or gatherings. Plus, who doesn’t love a warm bowl of soup topped with crunchy tortilla chips and fresh toppings?
how to make Crock Pot Chicken Tortilla Soup
Ingredients :
- 2 chicken breasts, cooked and shredded
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips, for serving
- Shredded cheese, for serving
- Avocado, diced, for serving
- Fresh cilantro, for garnish
Directions :
- In a crock pot, combine the shredded chicken, black beans, corn, diced tomatoes, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper.
- Stir to combine and cover the crock pot.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, serve the soup hot, topped with tortilla chips, shredded cheese, diced avocado, and fresh cilantro.
how to serve Crock Pot Chicken Tortilla Soup
Serve Crock Pot Chicken Tortilla Soup hot in bowls. Add a generous amount of tortilla chips on top for a nice crunch. You can also sprinkle shredded cheese and add diced avocado for extra creaminess. Fresh cilantro makes a great garnish and adds a fresh flavor.
how to store Crock Pot Chicken Tortilla Soup
Let any leftovers cool to room temperature before transferring them to an airtight container. Store the soup in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the soup in a safe container for up to 3 months. Just remember to thaw it in the fridge overnight before reheating.
tips to make Crock Pot Chicken Tortilla Soup
- For added spice, include some diced jalapeños or add a pinch of cayenne pepper.
- If you want a thicker soup, you can blend part of the mixture before serving or add some flour to thicken it while cooking.
- Feel free to customize the toppings based on your taste. Sour cream, lime wedges, or diced onions can also be great additions.
variation
You can easily swap out the chicken for ground beef or turkey if you prefer that protein. Vegetarian versions are also possible by using quinoa or additional beans instead of chicken and vegetable broth instead of chicken broth.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts in the crock pot. Just make sure to cook it for an additional hour or so on high.
2. Is this soup spicy?
The soup is mildly spicy due to the diced tomatoes with green chilies and chili powder. You can adjust the spice level by adding more or less chili powder.
3. Can I add other vegetables?
Definitely! Feel free to add bell peppers, zucchini, or carrots to the soup for more flavor and nutrition. Just chop them up and toss them in with the other ingredients.
Crock Pot Chicken Tortilla Soup
Ingredients
Main Ingredients
- 2 pieces chicken breasts, cooked and shredded
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Toppings
- Tortilla chips, for serving
- Shredded cheese, for serving
- Avocado, diced, for serving
- Fresh cilantro, for garnish
Instructions
Preparation
- In a crock pot, combine the shredded chicken, black beans, corn, diced tomatoes, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper.
- Stir to combine and cover the crock pot.
Cooking
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, serve the soup hot, topped with tortilla chips, shredded cheese, diced avocado, and fresh cilantro.