Introduction
There’s something incredibly comforting about a warm bowl of soup, and this Crockpot Chicken Tortilla Soup is just the ticket! Loaded with tender chicken, vibrant vegetables, and a delightful mix of spices, this recipe simmers to perfection in your crockpot, allowing all those flavors to meld beautifully. The best part? It’s effortless! Just toss your ingredients in, let them mingle as they cook, and you’ll be rewarded with a hearty, satisfying meal that feels like a cozy hug on a chilly day.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips, for serving
- Shredded cheese, for serving
- Fresh cilantro, for garnish
- Avocado, diced for garnish
- Lime wedges, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours 15 minutes
Yield: 6 servings
Directions and Instructions
- Start by placing the boneless chicken breasts at the bottom of your crockpot, creating a tender base for your soup.
- Layer on the black beans, corn, diced tomatoes with green chilies, diced onion, and minced garlic over the chicken. Each ingredient adds a burst of flavor and color!
- Pour the chicken broth over the top, covering all the ingredients, and bringing everything together in one delicious pot.
- Sprinkle cumin, chili powder, salt, and pepper evenly across the mixture, allowing the spices to infuse the soup as it cooks.
- Cover the crockpot and let it work its magic, cooking on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Once cooked, carefully remove the chicken from the pot. With two forks, shred the chicken into bite-sized pieces and return it to the soup, stirring to combine all ingredients.
- Serve your soup hot, paired with crunchy tortilla chips, a sprinkle of shredded cheese, creamy diced avocado, fresh cilantro, and zesty lime wedges on the side. Enjoy the vibrant colors and flavors!
Notes or Tips
This soup is incredibly versatile! Feel free to add other vegetables like bell peppers or zucchini for extra nutrition. If you like a little heat, consider adding some diced jalapeños or a splash of your favorite hot sauce. Leftovers are even more flavorful the next day, making this a perfect option for meal prep. Just store it in an airtight container in the fridge for up to 3 days!
Cooking Techniques
This recipe makes great use of the crockpot, which allows for hands-off cooking. The long, slow simmer breaks down the chicken so it becomes perfectly tender. Be sure to season throughout the process to build layers of flavor. Shredding the chicken brings a lovely texture to the soup, ensuring every bite is truly satisfying.
FAQ
Can I use frozen chicken breasts? Yes, you can! Just add an extra hour to the cooking time if you’re using frozen chicken.
Is this soup gluten-free? Yes, all the ingredients listed are gluten-free, making this a great option for those with dietary restrictions.
Can I freeze the leftovers? Absolutely! This soup freezes well. Just make sure to allow it to cool completely before transferring to a freezer-safe container. It will last in the freezer for up to 3 months.
Conclusion
Your search for a quick, scrumptious, and heartwarming soup ends here. This Crockpot Chicken Tortilla Soup is not only deliciously easy to prepare but also a delightful crowd-pleaser. Gather your loved ones around the table, ladle out generous portions, and enjoy the delightful aroma and flavors as you dig into this comforting dish. Happy cooking!