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–+ servings
Crockpot Chicken Tortilla Soup

Cozy Up with Crockpot Chicken Tortilla Soup Bliss

Enjoy the comforting flavors of Crockpot Chicken Tortilla Soup, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pounds Chicken Breasts or thighs for a juicier option
  • 2 cans Black Beans drained; can substitute with pinto or kidney beans
  • 1 cup Corn frozen or canned
  • 28 ounces Diced Tomatoes or crushed tomatoes for thicker consistency
  • 2 cans Diced Green Chilies or jalapeños for spicier kick
  • 1 medium Onion finely diced
  • 3 cloves Garlic minced
For Seasoning
  • 2 tablespoons Chili Powder adjust for spice tolerance
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Paprika smoked for deeper taste
  • Salt & Pepper to taste
For Serving
  • 4 cups Chicken Broth
  • 1 cup Tortilla Strips optional
  • Avocado, Shredded Cheese, Fresh Cilantro, Lime Wedges optional garnishes

Equipment

  • Crockpot

Method
 

Step‑by‑Step Instructions
  1. Dice the onion and mince the garlic, gathering all other ingredients.
  2. Combine chicken, black beans, corn, tomatoes, and chilies in the crockpot.
  3. Sprinkle in chili powder, cumin, paprika, salt, and pepper, mixing well.
  4. Pour in chicken broth, ensuring all ingredients are submerged.
  5. Cover and cook on low for 6 hours or high for 3 hours.
  6. Shred cooked chicken, then mix back into the soup.
  7. Serve in bowls topped with tortilla strips, avocado, cheese, cilantro, and lime.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 3 days, or freeze for up to 3 months.

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