Description
A soul-warming chicken tortilla soup made effortlessly in the crock pot. Full of smoky heat, tender chicken, hearty beans, and customizable toppings, it’s comfort in a bowl—ideal for weeknight ease or cozy weekends.
Ingredients
2 chicken breasts (or boneless thighs for richer flavor)
1 (15 oz) can fire-roasted tomatoes
1 cup frozen corn (or grilled fresh corn)
1 can black beans, rinsed
4 cups chicken broth (or bone broth for extra richness)
1 tsp cumin
1 tsp smoked paprika
1/2 tsp chipotle powder (optional for heat)
Salt and pepper to taste
1 tbsp olive oil
1 chopped onion
3 cloves garlic, minced
Toppings:
Shredded cheese
Avocado slices
Lime wedges
Sour cream
Fresh cilantro
Crushed tortilla chips
Instructions
1. Heat olive oil in a skillet, sauté onion and garlic until translucent.
2. Add chicken, sautéed aromatics, fire-roasted tomatoes, broth, beans, corn, and spices to the slow cooker.
3. Cover and cook on HIGH for 4–5 hours or LOW for 7–8 hours.
4. Remove chicken, shred it with forks, and return to the pot.
5. Taste and adjust seasoning—add lime juice, extra heat, or herbs as needed.
6. Serve hot with your favorite toppings.
Notes
For added flavor, toss in a dried guajillo chili during cooking—remove before serving.
Let the soup rest with the heat off and lid on for 20–30 minutes before serving to allow flavors to meld.
Avoid overcooking the chicken—check doneness at the 4-hour mark on HIGH.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg
Keywords: chicken tortilla soup, crock pot, comfort food, slow cooker soup, tex-mex soup