Crockpot Chicken Tortilla Soup

Whenever the chilly winds start to blow, my thoughts turn to comfort food, and there’s nothing quite like a warm bowl of Crockpot Chicken Tortilla Soup to bring that cozy feeling to life. It’s one of those dishes that fills the air with mouth-watering aromas and makes the heart happy. Picture a bustling kitchen, laughter echoing, and the tantalizing scent of spices wafting through the house – that’s the magic of this soup. You know those days when you just want to throw something in the slow cooker and let it work its wonders while you go about your day? This dish is your answer. With just a handful of ingredients, it transforms into a hearty soup that the whole family will love.

As the weather turns crisp, I often reminisce about family gatherings centered around a big pot of Crockpot Chicken Tortilla Soup. We gather around the table, topping our bowls with crispy tortilla chips, fresh cilantro, and a squeeze of lime. It’s more than just a meal; it’s about connection, warmth, and sharing. This soup is perfect for those busy weeknights or even for a weekend gathering with friends. You can set it and forget it, allowing the slow cooker to work its magic while you enjoy your day. It’s that good!

So, whether you’re looking for a comforting dinner or a dish to impress your guests, Crockpot Chicken Tortilla Soup is the perfect choice. It’s simple, satisfying, and packed with flavor. Let’s dive into this recipe, and I assure you, your taste buds will thank you!

Ingredients Overview for Crockpot Chicken Tortilla Soup

The ingredients for Crockpot Chicken Tortilla Soup are simple yet powerful. Each element plays a critical role in creating a warm and flavorful dish that’s perfect for any occasion. The key players include succulent chicken, zesty taco seasoning, and vibrant vegetables. Together, they create a comforting soup that nourishes both the body and soul.

• 2 boneless skinless chicken breasts – The heart of the soup, providing protein and richness. Use fresh or frozen depending on what you have available.
• ¼ cup taco seasoning – This blend adds the essential flavors that make your soup extra special. Feel free to use a packet for convenience!
• 4 ounces can diced green chiles – They introduce a mild heat and a burst of flavor to the dish. Choose mild or hot based on your preference.
• 15.5 ounces can black beans – These add fiber and make the soup hearty. Ensure to drain and rinse them before adding.
• 14.5 ounces can diced tomatoes – They add acidity and sweetness, enriching the flavor of the soup.
• 15.25 ounces can whole kernel corn – This ingredient brings a sweet crunch, balancing the dish beautifully.
• 4 cups chicken broth – The liquid foundation of the soup. It ties all the flavors together, making it luscious.
• 2 cups grated Mexican cheese – This melty goodness enhances the creaminess and flavor profile of the soup.
• 1 cup heavy cream – It adds richness and a silky texture that makes every spoonful comforting.
• Tortilla chips – Add these for a crunchy texture, or opt for corn tortillas for a homemade twist.
• Cilantro – A must-have for garnish. It brightens the soup and adds a fresh flavor.

Making Crockpot Chicken Tortilla Soup

Making Crockpot Chicken Tortilla Soup is a breeze! Follow these steps to create a delicious, comforting dish that will fill your home with incredible aromas. Let’s get started!

1. Begin by placing the frozen or thawed chicken breasts at the bottom of the slow cooker. This will allow them to cook evenly and soak up all the flavorful juices.
2. Sprinkle the taco seasoning generously over the chicken. This is where the magic begins, as the spices will infuse the chicken and soup with their zesty flavor.
3. Next, spread the green chiles, black beans, diced tomatoes, and corn over the chicken. Make sure everything is evenly distributed for maximum flavor.
4. Slowly pour in the chicken broth, making sure to cover all the ingredients. This will create a delicious base for your soup.
5. Set your slow cooker to high and cook for about 3 to 4 hours. You’ll know it’s done when the chicken is tender and shreds easily with a fork.
6. Once cooked, carefully remove the chicken breasts from the soup. Using two forks, shred the chicken into bite-sized pieces. This process adds texture and makes it easier to enjoy.
7. Return the shredded chicken back into the soup and add the Mexican cheese and heavy cream. Stir gently to combine everything, allowing the cheese to melt and the soup to become creamy.
8. Cook for an additional 30 minutes to 1 hour, stirring occasionally. You want the cheese to melt fully, creating a rich and thick consistency.
9. If you like, you can add the tortilla chips directly into the soup to soak up the flavors or crisp them separately in the oven or air fryer for a delightful crunch.
10. To crisp the tortilla chips, spray them with non-stick cooking spray and bake at 400°F for about 5 minutes, shaking the basket halfway through. They should be golden and crunchy.
11. Finally, serve your Crockpot Chicken Tortilla Soup hot, garnished with fresh chopped cilantro and additional tortilla chips or avocado, if desired. Enjoy every spoonful!

Change It Up

There are countless ways to customize your Crockpot Chicken Tortilla Soup to make it your own. Here are some ideas to inspire you!

• Spice Level: Adjust the heat by using spicier taco seasoning or adding fresh jalapeños for that extra kick.
• Vegetarian Option: Substitute the chicken with beans or lentils for a hearty vegetarian version while keeping the flavor profile intact.
• Extra Veggies: Add chopped bell peppers or zucchini to the mix for additional nutrients and color.
• Serving Styles: Serve the soup over rice for a heartier meal or with crusty bread for dipping.
• Garnish Galore: Experiment with toppings like diced avocado, sour cream, or shredded lettuce to enhance your soup.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for longer preservation.
• Freezing: To freeze, allow the soup to cool, then transfer it to freezer-safe containers. Thaw in the fridge before reheating.

What Goes Well With This Crockpot Chicken Tortilla Soup

Pairing is an essential part of the dining experience, and Crockpot Chicken Tortilla Soup opens up a world of delicious possibilities. Here are some fantastic options to serve alongside this comforting dish:

• Crusty Bread: Serve with warm, crusty bread to soak up all the delicious broth.
• Simple Salad: A fresh green salad with a light vinaigrette balances the heartiness of the soup beautifully.
• Rice: Consider serving the soup over a bed of fluffy rice for a more filling meal.
• Elote: Grilled corn on the cob sprinkled with cheese and chili powder makes for a tasty side dish.
• Chips and Guacamole: Crispy tortilla chips paired with creamy guacamole are always a hit!
• Occasions: This soup is perfect for cozy family dinners, casual gatherings, or even a comforting lunch. It’s a versatile dish that fits any occasion!

FAQ

Conclusion

The Crockpot Chicken Tortilla Soup is truly a comforting dish that warms the soul and satisfies the appetite. It’s a family favorite that brings everyone to the table, filled with delicious flavors and textures. I encourage you to try this recipe and experience the joy it brings. Whether it’s a chilly evening or a gathering with friends, this soup will surely be a hit. Enjoy every tasty bite!

Crockpot Chicken Tortilla Soup

Warm up with a bowl of Crockpot Chicken Tortilla Soup. This hearty, flavorful soup is easy to make and perfect for chilly nights. Packed with tender chicken, zesty spices, and topped with crispy tortilla chips, it's a comforting dish everyone will love!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 45 minutes mins

Servings: 8 servings

Course: Dinner, Soups

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces boneless skinless chicken breasts
• ¼ cup taco seasoning (or one taco seasoning packet)
• 4 ounces diced green chiles (mild or hot)
• 15.5 ounces black beans (drained and rinsed)
• 14.5 ounces diced tomatoes (juices included)
• 15.25 ounces whole kernel corn (drained)
• 4 cups chicken broth
• 2 cups grated Mexican cheese
• 1 cup heavy cream
• 1 bag tortilla chips (or 6 corn tortillas, cut into strips either air-fried or oven baked to crisp them up)
• 1 bunch Cilantro (one bunch for garnish)

Equipment

• Slow Cooker
• Cutting Board
• Skillet
• Grater
• Wooden Spoon
• Oven
• Chef's Knife
• Air Fryer
• Baking Sheet

Method

 

1. Place the frozen or thawed chicken breasts in the bottom of the slow cooker.
2. Sprinkle the taco seasoning over the top of the chicken breasts.
3. Spread green chiles, black beans, diced tomatoes, and corn over the chicken.
4. Slowly pour in the chicken broth.
5. Cook on HIGH for 3 to 4 hours.
6. Remove chicken breasts from the soup and shred them with two forks.
7. Return the chicken to the soup and add the cheese and heavy cream.
8. Cook for an additional 30 minutes to 1 hour, stirring occasionally until the cheese is fully melted and combined and the soup is thickened slightly.
9. You can add the tortilla chips directly to the soup along with the cheese and cream and cook for the final 30 to 60 minutes or crisp the corn tortillas in the air fryer or oven.
10. To crisp the tortilla chips in the air fryer, spray liberally with non-stick cooking spray and bake at 400°F for approximately 5 minutes, shaking the basket halfway through cooking.
11. Serve soup with additional chopped cilantro, tortilla strips/chips, and avocado, if desired.

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
• Freezing: To freeze, allow the soup to cool completely, then transfer to freezer-safe containers. Thaw in the fridge before reheating.
• Garnishing: Top with fresh ingredients like avocado, sour cream, or extra cheese for added flavor.
• Spice Level: Feel free to adjust the heat by using a spicier taco seasoning or adding jalapeños.
• Healthier Version: For a lighter version, use less cheese or substitute with low-fat alternatives.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!