THE BEST CROCK POT CHICKEN TORTILLA SOUP Recipe

I love this slow-cooked chicken tortilla soup because it’s both comforting and packed with bold flavors. I appreciate how the tender chicken blends with tomatoes, spices, black beans, and corn for a satisfying, wholesome dinner. It’s my easy go-to recipe for a hearty bowl of cheer. This recipe never disappoints.

I love making my Crock Pot Chicken Tortilla Soup ’cause it’s a wholesome meal thats packed with flavor and nutritious ingredients. I start with 2 lbs of boneless, skinless chicken breasts which gives me loads of protein and helps keep me full for hours.

I add a diced medium onion and three cloves of minced garlic to boost the taste and even throw in a can of diced tomatoes and a can of diced green chilies for a hint of spicy zest. I think the 4 cups of chicken broth make the base super hydrating and tasty.

There are also some corn kernels and black beans that add fiber and vitamins. I season it with ground cumin, chili powder, salt, and pepper for that classic Mexican flavor that reminds me of recipes like Costa Vida Tortilla Soup and other chicken tortilla crockpot favorites.

A squeeze of lime juice at the end brightens everything up just right.

Why I Like this Recipe

I love this recipe because its super easy to make, and the flavors from the tomatoes, lime and spices really mix together to make something delicious. I also really like how its packed with healthy stuff like chicken, beans and corn so i feel a bit better after eating it. It reminds me of family dinners since its a comforting dish that makes everyone happy. Lastly, i appreciate that even if i dont follow every single step perfectly its still tasty and the leftovers get even better the next day.

Ingredients

• Chicken breasts supply ample protein making this hearty soup filling and robust in flavor.
• Onion adds both sweetness and fiber that boost overall taste plus nutrition.
• Garlic gives a yummy savor flavor that makes the dish extra zingy.
• Tomatoes bring natural acidity to the soup and loads of vitamins for health.
• Black beans are an excellent fiber and protein source that helps keep you satisfied.
• Corn kernels add a slight sweetness and crunchy texture in every bite.
• Lime juice gives a tangy, refreshing burst that brightens up the soup overall.
• Ground cumin and chili powder introduce earthiness and heat to balance all the flavors.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (4 oz) can diced green chilies
• 4 cups chicken broth
• 1 cup corn kernels (frozen or canned, drained)
• 1 cup black beans, rinsed and drained
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Juice of 1 lime
• Tortilla strips for garnish
• Diced avocado for garnish
• Sour cream for garnish
• Chopped cilantro for garnish

How to Make this

1. Put the chicken breasts in your crock pot then add the diced onion, minced garlic, diced tomatoes and green chilies.

2. Pour in the chicken broth and toss in the corn kernels and black beans.

3. Stir in the ground cumin, chili powder, and a good pinch of salt and pepper.

4. Set your crock pot to low and cook everything for about 6-8 hours until the chicken is really tender.

5. Once the chicken is done, take it out and shred it into bite size pieces using a fork, then put it back in the pot.

6. Squeeze in the juice from one lime and give the soup a good stir.

7. Let it cook for another 10 minutes so all the flavors mix well.

8. Serve the soup hot and top with tortilla strips, diced avocado, sour cream and chopped cilantro.

9. Taste and adjust the seasoning if needed, then enjoy this awesome family favorite.

10. If you have any leftovers, the soup tastes even better the next day so don’t be afraid to make a big batch!

Equipment Needed

1. Crock pot – the main cooking pot for slow cooking the chicken and veggies
2. Cutting board – you’ll need it to dice the onion and prep the garlic
3. Chef knife – for chopping the onion, garlic, and other ingredients
4. Measuring cups and spoons – to get the right amount of broth and spices
5. Can opener – necessary to open the cans of tomatoes, green chilies, and beans
6. Mixing spoon – for stirring in the spices and later mixing the lime juice
7. Fork – to shred the chicken once it’s cooked until it’s tender
8. Citrus juicer or reamer – to easily extract the juice from the lime
9. Soup ladle – for serving the soup into bowls

Each of these items help to keep the recipe organized and ensures you get the nutritional benefits from all the fresh ingredients while making the process straightforward

FAQ

• Q: How long do i need to cook this soup in my crock pot?
  A: It cooks for about 6 to 8 hours on low or 3 to 4 hours on high, so the chicken gets tender and full of flavor.
• Q: Can i use chicken thighs instead of breasts?
  A: Yeah, you can use thighs. They work just fine but might need a bit longer cooking time sometimes.
• Q: Can i freeze any leftovers?
  A: Sure, let the soup cool completely then store it in airtight containers. It will keep well for a couple of months.
• Q: How can i adjust the spice level?
  A: If you prefer a spicier kick, try adding extra chili powder or a chopped jalapeno while it cooks.
• Q: What toppings work best with this soup?
  A: I love using tortilla strips, diced avocado, sour cream, and a sprinkle of chopped cilantro to finish it off.

THE BEST CROCK POT CHICKEN TORTILLA SOUP Recipe Substitutions and Variations

• For the chicken, you can swap out 2 lbs boneless, skinless chicken breasts with turkey breasts or even boneless chicken thighs if you want a richer flavor.
• If you don’t have a medium onion, you could use a large shallot or red onion instead. They work just as fine in adding that savory depth.
• If minced garlic is missing, you can use about 1/2 tsp garlic powder. Its a good substitute if you are out of fresh garlic.
• Instead of canned diced tomatoes, you can use fire roasted tomatoes. They add a slight smoky hint that goes really well in the soup.
• If youre short on lime, a squeeze of lemon juice is a decent alternative to keep that tangy kick in the dish.

Pro Tips

1) If you have a little extra time, try lightly sautéing your onions and garlic in a pan before adding everything to the crock pot. It helps boost the flavor way more than just tossing them in raw.

2) Always squeeze in fresh lime juice at the end of cooking. Adding it too early can make it lose that tangy kick that really brightens up the dish.

3) Toast your tortilla strips in a dry pan for a few minutes until they’re crispy. It gives your soup a nice crunch and an extra layer of flavor.

4) If you can, make a big batch and let some of the soup sit overnight in the fridge. The flavors get even better the next day, making every bite more delicious.