Below is a simple, clear recipe for Crockpot Chicken Tortilla Soup.
introduction
This Crockpot Chicken Tortilla Soup is warm, mild, and easy to make. If you like creamy versions, try a similar recipe for creamy chicken tortilla soup.
why make this recipe
This soup cooks itself in the slow cooker and saves time. It uses pantry items and makes a lot for family or leftovers. This recipe is a warm, easy meal and fits well with crockpot soup recipes for fall.
how to make Crockpot Chicken Tortilla Soup
Make it in three main steps: prep, cook, and finish. Prep your veggies and chicken, then layer everything in the crockpot. Cook low or high until the chicken is tender, then shred it and stir it back in. This slow cooker method is like other easy soups such as crockpot loaded baked potato soup.
Ingredients :
- 1 pound boneless, skinless chicken breasts
- 1 can black beans (drained and rinsed)
- 1 can corn (or frozen)
- 1 can diced tomatoes (with green chilies)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2-3 cups chicken broth
- 1 tablespoon taco seasoning
- Tortilla chips (for topping)
- Shredded cheese, diced avocado, and cilantro (for garnish)
Directions :
- Prep your ingredients: Chop the onion, mince the garlic, and shred the chicken if whole.
- Fill the crockpot: Layer the chicken, beans, corn, tomatoes, onion, and garlic. Pour in the chicken broth and sprinkle taco seasoning.
- Cook: Set the crockpot to low for 6-8 hours or high for 4 hours.
- Shred the chicken: Once cooked, shred the chicken and return it to the soup, stirring well.
- Serve: Ladle the soup into bowls and top with crushed tortilla chips, cheese, avocado, and cilantro.
how to serve Crockpot Chicken Tortilla Soup
Ladle into bowls and add crunchy tortilla chips on top. Add shredded cheese, diced avocado, and cilantro for fresh flavor. Serve it with simple sides or a light bowl like cauliflower soup for more veggies.
how to store Crockpot Chicken Tortilla Soup
Cool the soup to room temperature before storing. Put it in airtight containers and refrigerate for up to 3-4 days. Freeze in meal-size bags or containers for up to 3 months. Keep crunchy toppings like chips and avocado separate until you serve.
tips to make Crockpot Chicken Tortilla Soup
- Use boneless chicken for easy shredding.
- If you want more flavor, brown the onion and garlic in a pan before adding to the crockpot.
- Add more broth if you like a thinner soup.
- For a smoky, cheesy change, look at ideas from bacon cheddar gnocchi soup.
- Taste and add salt or lime juice before serving.
variation (if any)
- Make it spicy: add extra chopped green chilies or a dash of cayenne.
- Make it creamy: stir in a little cream or sour cream at the end.
- Use rotisserie chicken to speed up cooking time.
- Add bell peppers or chopped cilantro for more fresh flavor.
FAQs
Q: Can I use frozen chicken?
A: Yes. Add extra cooking time and ensure the chicken reaches a safe temperature before shredding.
Q: Can I make this on the stove?
A: Yes. Simmer all ingredients in a large pot for 25-30 minutes until the chicken is cooked and tender, then shred.
Q: How can I keep the chips crunchy?
A: Add crushed tortilla chips right before serving. Store whole chips separately.
Q: Can I add rice or pasta?
A: Yes, but add cooked rice or pasta at the end so it does not soak up all the broth.
Q: Is this recipe good for meal prep?
A: Yes. It reheats well and freezes nicely for later meals.
Crockpot Chicken Tortilla Soup
Ingredients
Method
- Chop the onion, mince the garlic, and shred the chicken if whole.
- Layer the chicken, beans, corn, tomatoes, onion, and garlic in the crockpot.
- Pour in the chicken broth and sprinkle taco seasoning.
- Set the crockpot to low for 6-8 hours or high for 4 hours.
- Once cooked, shred the chicken and return it to the soup, stirring well.
- Ladle the soup into bowls and top with crushed tortilla chips, cheese, avocado, and cilantro.