Description
A quick and easy crockpot chicken tortilla soup recipe perfect for busy weeknights, featuring simple ingredients and a comforting, flavorful broth with crispy tortilla strips.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 700 g)
- 4 cups low sodium chicken broth (1 liter)
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (14.5 oz / 410 g) fire-roasted diced tomatoes
- 1 cup frozen corn (150 g), no need to thaw
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced (or 1 ½ tsp garlic powder)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano (preferably Mexican oregano)
- Salt and black pepper to taste
- Juice of 1 fresh lime
- ¼ cup fresh cilantro, chopped (optional)
- Tortilla chips or strips for serving
- Optional toppings: diced avocado, shredded cheese (Monterey Jack), sour cream, sliced jalapeños
Instructions
- Finely chop the onion and garlic. Rinse and drain the black beans. If making homemade tortilla strips, cut corn tortillas into thin strips and lightly fry or bake until crispy.
- Place the chicken breasts at the bottom of the crockpot. Pour in chicken broth, black beans, fire-roasted diced tomatoes with juices, frozen corn, chopped onion, and minced garlic.
- Sprinkle chili powder, cumin, oregano, salt, and pepper over the top. Gently stir to distribute seasonings without disturbing the chicken too much.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and easily shredded.
- Shred the chicken directly in the crockpot using two forks. Stir to combine shredded chicken throughout the soup.
- Squeeze in fresh lime juice and stir in chopped cilantro just before serving. Adjust seasoning with salt and pepper if needed.
- Ladle soup into bowls and top with crispy tortilla strips and optional toppings like diced avocado, shredded cheese, sour cream, or jalapeños.
Notes
Avoid over-salting early as broth concentrates during cooking; add salt at the end. Use fresh lime juice to brighten flavors. Cook low and slow for best chicken texture. For thicker soup, blend 1 cup of broth before shredding chicken and stir back in. Prep can be done the night before by refrigerating the crockpot insert.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 25
- Fiber: 7
- Protein: 30
Keywords: crockpot chicken tortilla soup, slow cooker soup, easy chicken soup, weeknight dinner, dump-and-go recipe, Mexican soup, healthy chicken soup