There’s something incredibly comforting about a warm bowl of Chicken Tortilla Soup, especially when it comes straight from the slow cooker. This easy recipe makes the most of simple ingredients, transforming them into a rich, flavorful soup that’s perfect for busy weeknights. You’ll love the combination of tender chicken, zesty spices, and the delightful crunch of tortilla chips. Plus, it’s great for feeding a crowd or meal prepping for the week ahead!
What You’ll Need for Chicken Tortilla Soup Crockpot
To make this delicious Chicken Tortilla Soup, gather the following ingredients:
- 2 boneless skinless chicken breasts
- 1/4 cup taco seasoning (or one taco seasoning packet)
- 4 ounces can diced green chiles (mild or hot)
- 15.5-ounce can black beans, drained and rinsed
- 14.5-ounce can diced tomatoes, juices included
- 15.25-ounce can whole kernel corn, drained
- 4 cups chicken broth
- 2 cups grated Mexican cheese
- 1 cup heavy cream
- Tortilla chips, or 6 corn tortillas cut into strips (either air fried or oven baked to crisp them up)
- One bunch of cilantro for garnish
Step-by-Step Chicken Tortilla Soup Recipe
- Prepare the Chicken: Start by placing the frozen or thawed chicken breasts in the bottom of the slow cooker.
- Add Taco Seasoning: Sprinkle the taco seasoning evenly over the chicken breasts.
- Layer the Vegetables: Spread the diced green chiles, black beans, diced tomatoes, and corn on top of the chicken.
- Pour in the Broth: Slowly pour the chicken broth over the layered ingredients.
- Cook the Soup: Cover and cook on HIGH for 3 to 4 hours.
- Shred the Chicken: After cooking, remove the chicken breasts from the slow cooker and shred them using two forks.
- Mix It All Together: Return the shredded chicken to the soup, then add the grated cheese and heavy cream. Stir to combine.
- Finish Cooking: Cook for an additional 30 minutes to 1 hour, stirring occasionally until the cheese is fully melted and the soup thickens slightly.
- Crisp the Tortillas: If desired, you can add the tortilla chips directly to the soup during the final cooking time. Alternatively, for crispy tortilla strips, spray corn tortillas with non-stick cooking spray, and bake in the air fryer at 400°F (200°C) for about 5 minutes, shaking the basket halfway through.
- Serve and Garnish: Ladle the soup into bowls and top with chopped cilantro and avocado, if desired.
How to Serve Chicken Tortilla Soup
Serving Chicken Tortilla Soup is all about creativity and personalization. Once your soup is ready, ladle it into warm bowls. Top it with crispy tortilla chips or homemade tortilla strips for added texture. If you love a little kick, consider adding some avocado slices for creaminess and fresh lime juice for brightness. A sprinkle of cilantro over the top will add a burst of color and flavor, making your dish visually appealing and delicious. Pair this soup with a side of crusty bread or a fresh green salad for a complete meal.
Recipe Tips & Variations
- Spice it Up: If you like your soup spicy, use hot diced green chiles and consider adding jalapeños or a splash of hot sauce.
- Make It Lighter: Swap out the heavy cream for a lighter alternative like half-and-half or coconut milk for a dairy-free version.
- Add More Veggies: Enhance the nutrition by throwing in some chopped bell peppers or spinach during the last hour of cooking.
Chicken Tortilla Soup FAQs
Can I use frozen chicken for this recipe?
Yes, you can start with frozen chicken breasts. They will cook thoroughly in the slow cooker, just follow the same cooking instructions.
How do I store leftovers?
Let any leftover soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. You can freeze it for longer storage; just remember to thaw it overnight in the fridge before reheating.
Can I skip the heavy cream?
Absolutely! The heavy cream adds richness but isn’t necessary. You can leave it out or substitute with a lighter option as mentioned earlier.
This Chicken Tortilla Soup from the crockpot is sure to become a favorite in your home. It’s cozy, easy to prepare, and bursting with flavors. So gather your ingredients and let that slow cooker do the work while you enjoy the delightful aroma filling your kitchen! Enjoy your meal!
Chicken Tortilla Soup
A comforting and flavorful chicken tortilla soup made in the slow cooker, perfect for busy weeknights and meal prepping.
For the Soup
- 2 pieces boneless skinless chicken breasts (Can use frozen or thawed chicken)
- 1/4 cup taco seasoning (Or one taco seasoning packet)
- 4 ounces can diced green chiles (Mild or hot)
- 15.5 ounces can black beans (Drained and rinsed)
- 14.5 ounces can diced tomatoes (Juices included)
- 15.25 ounces can whole kernel corn (Drained)
- 4 cups chicken broth (Low sodium recommended)
- 2 cups grated Mexican cheese (For a richer flavor)
- 1 cup heavy cream (Can swap for lighter alternative)
- Tortilla chips or corn tortillas (6 corn tortillas cut into strips, air fried or oven baked)
- 1 bunch cilantro (For garnish)
Preparation
- Start by placing the frozen or thawed chicken breasts in the bottom of the slow cooker.
- Sprinkle the taco seasoning evenly over the chicken breasts.
- Spread the diced green chiles, black beans, diced tomatoes, and corn on top of the chicken.
- Slowly pour the chicken broth over the layered ingredients.
Cooking
- Cover and cook on HIGH for 3 to 4 hours.
- After cooking, remove the chicken breasts from the slow cooker and shred them using two forks.
- Return the shredded chicken to the soup, then add the grated cheese and heavy cream. Stir to combine.
- Cook for an additional 30 minutes to 1 hour, stirring occasionally until the cheese is fully melted and the soup thickens slightly.
- If desired, add the tortilla chips directly to the soup or prepare crispy tortilla strips by air frying corn tortillas.
Serving
- Ladle the soup into bowls and top with chopped cilantro and avocado, if desired.
For a spicier soup, use hot diced green chiles and consider adding jalapeños. For a lighter version, substitute heavy cream with half-and-half or coconut milk. For added nutrition, include chopped bell peppers or spinach in the last hour of cooking. Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
