Savor the Aroma of Home-Cooked Goodness
Have you ever smelled the rich, zesty aroma of chicken tortilla soup bubbling away in a crockpot? It’s the kind of smell that wraps around you like a cozy blanket on a chilly night, inviting you to dig in. This Crockpot Chicken Tortilla Soup is not just any soup; it’s your ticket to easy, flavorful dining that’s perfect for busy weeknights or cozy gatherings. Plus, it’s all made in one pot! 🎉
Why Make This Recipe
Let’s be honest: life can get hectic. Between work, family, and the endless to-do lists, who has time to fuss over complicated recipes? Here’s why you’ll love this soup:
- Effortless Cleanup: Just toss your ingredients in the crockpot and forget about them. No need for a mountain of dishes!
- Budget-Friendly: With simple, wholesome ingredients, this soup won’t break the bank. They say good food doesn’t need to be expensive, right?
- Family-Approved: Kids and adults alike will cheer for a tasty bowl of soup. Plus, it’s great for picky eaters—everyone loves toppings! (You might even convince them to eat their veggies. 😉)
Ingredients
You don’t need fancy stuff—just these basics!
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (28 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1 (14.5 oz) can chicken broth
- 1 (1 oz) packet taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro (for garnish, optional)
- Tortilla chips, shredded cheese, sour cream, avocado (for serving)
Directions
Cooking can be simple, and here’s how you make Crockpot Chicken Tortilla Soup in just a few easy steps:
- Place chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir gently to combine ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it using two forks.
- Return shredded chicken to the crockpot and stir it into the soup.
- Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.
How to Make Crockpot Chicken Tortilla Soup (Overview)
Making this soup is as easy as pie—or should I say, easy as soup? Just toss everything in the crockpot, set it, and let the magic happen. Just imagine coming home to the delicious essence of cumin and chili wafting through your house.
Pro tip: Don’t skip the toppings! They add a burst of flavor and texture that really takes your soup to the next level. Crunchy chips, creamy avocado, and gooey cheese? Yes, please! 😍
How to Serve Crockpot Chicken Tortilla Soup
When it comes to serving this soup, think of it as a canvas. It’s vibrant—with specks of fresh cilantro and bursts of red from diced tomatoes. For a fun twist, you can:
- Offer a buffet of toppings so everyone can customize their bowl.
- Present it with a side of crunchy tortilla chips for that delightful crunch.
- Serve it alongside a refreshing salad to balance out the heartiness.
The aroma alone will have everyone flocking to the table!
How to Store Crockpot Chicken Tortilla Soup
Got leftovers? You’re in luck! This soup keeps well.
- In the fridge: It lasts about 3-4 days. Just make sure to store it in an airtight container.
- In the freezer: You can freeze it for up to 3 months. Just remember to leave out the toppings; add those fresh when serving!
To reheat, simply warm it on the stove or microwave until heated through. Easy-peasy!
Tips to Make Crockpot Chicken Tortilla Soup
Here are some quick insider tricks to elevate your soup game:
- Timing is everything: If you want perfectly cooked chicken, don’t skip the cooking time! Low and slow is the name of the game.
- Texture matters: Feel free to blend a portion of the soup if you like a creamier texture.
- Ingredient swaps: Got leftover veggies? Toss them in! Bell peppers or zucchini work great.
Variation
Feel like shaking things up? Consider these variations:
- For a vegan twist: Replace chicken with chickpeas and use vegetable broth.
- Add some heat: Toss in fresh jalapeños or a dash of hot sauce for that kick.
- Make it creamy: A splash of heavy cream or some cream cheese mixed in at the end adds a dreamy texture!
FAQs
Can I use frozen chicken?
Absolutely! Just increase the cooking time by an hour or so.
How can I make this ahead of time?
Prep everything in the crockpot and store it in the fridge overnight. Just plug it in the next day, and you’re set!
Can I freeze leftovers?
Yes! It freezes beautifully—so you can enjoy it later. Just remember to omit the toppings before freezing.
📌 Pin this recipe for your next cozy dinner night!
Crockpot Chicken Tortilla Soup
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts Use frozen if preferred; increase cooking time
- 1 can black beans, rinsed and drained (15 oz)
- 1 can corn, drained (15 oz)
- 1 can diced tomatoes, undrained (28 oz)
- 1 can Rotel (diced tomatoes with green chilies), undrained (10 oz)
- 1 can chicken broth (14.5 oz)
- 1 packet taco seasoning (1 oz)
- 1 tsp cumin
- 1/2 tsp chili powder
Garnishes and Toppings
- 1/4 cup chopped fresh cilantro For garnish, optional
- Tortilla chips, shredded cheese, sour cream, avocado For serving
Instructions
Preparation
- Place chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir gently to combine ingredients around the chicken.
Cooking
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it using two forks.
- Return shredded chicken to the crockpot and stir it into the soup.
Serving
- Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired.
Notes
Printable Recipe Card
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