Crockpot Chicken Tortilla Soup: Easy, Flavorful, and Perfect for Meal Prep

Crockpot Chicken Tortilla Soup is a cozy and comforting dish that brings together the vibrant flavors of Mexico in a single pot. This hearty soup is not only easy to prepare but also perfect for meal prep, making it a go-to recipe for busy weeknights. With tender chicken, zesty spices, and crunchy tortilla strips, it offers a delightful balance of textures and tastes that everyone will love.

Whether you’re looking for a warm bowl of soup to enjoy after a long day or a crowd-pleasing dish for gatherings, this recipe checks all the boxes!

Perfect Pairing

Serve this soup with a side of cornbread or warm tortillas for a complete meal. A dollop of sour cream or a sprinkle of cheese adds a nice finishing touch.

Occasions to Serve

• Family dinners
• Game day gatherings
• Casual get-togethers with friends

Recipe Overview

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 6-8 hours on low
• Total Time: 6-8 hours 15 minutes
• Calories: Approximately 250 per serving

Nutrition Information

• Calories: 250
• Protein: 20g
• Fat: 5g
• Carbohydrates: 30g
• Fiber: 6g
• Sugar: 3g
• Sodium: 800mg

Cook and Prep Times

• Preparation Time: 15 minutes
• Cooking Time: 6-8 hours on low or 3-4 hours on high

Ingredients List

For the Soup

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn, drained
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• Cilantro, for garnish
• Tortilla strips, for serving

Step-by-Step Instructions

1. Prepare the Ingredients: Start by dicing the onion, bell pepper, and mincing the garlic.
2. Combine in Crockpot: In a large crockpot, add the chicken breasts, diced tomatoes, black beans, corn, onion, garlic, bell pepper, chicken broth, chili powder, cumin, salt, and pepper. Stir to combine.
3. Cook: Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
4. Shred the Chicken: When the cooking time is up, remove the chicken breasts and shred them using two forks. Return the shredded chicken back to the soup and stir well.
5. Serve: Ladle the soup into bowls and top with tortilla strips and cilantro before serving.

Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup is a cozy and comforting dish that brings together the vibrant flavors of Mexico in a single pot.

Print Pin Rate

Course: Main Course

Cuisine: American, Mexican

Keyword: Crockpot Chicken Tortilla Soup

Prep Time: 15 minutes minutes

on low: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Servings: 6

Calories: 250kcal

Author: Yum Dinner

Equipment

• large crockpot

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn, drained
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• Cilantro, for garnish
• Tortilla strips, for serving

Instructions

• Prepare the Ingredients: Start by dicing the onion, bell pepper, and mincing the garlic.
• Combine in Crockpot: In a large crockpot, add the chicken breasts, diced tomatoes, black beans, corn, onion, garlic, bell pepper, chicken broth, chili powder, cumin, salt, and pepper. Stir to combine.
• Cook: Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
• Shred the Chicken: When the cooking time is up, remove the chicken breasts and shred them using two forks. Return the shredded chicken back to the soup and stir well.
• Serve: Ladle the soup into bowls and top with tortilla strips and cilantro before serving.

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 20g | Fat: 5g | Sodium: 800mg | Fiber: 6g | Sugar: 3g

Tips for Perfect Soup

• Customize the Spice: Adjust the level of chili powder and cumin to suit your taste.
• Add Extra Veggies: Feel free to toss in additional vegetables like zucchini or spinach for more nutrition.
• Make it Creamy: Stir in a splash of cream or milk towards the end of cooking for a creamier texture.

Troubleshooting Common Issues

• Too Thick: If the soup is too thick, add more chicken broth or water to reach your desired consistency.
• Too Spicy: To reduce the heat, add a dollop of sour cream or a splash of cream to mellow the flavors.
• Chicken Not Shredding: If the chicken is tough to shred, it may need more cooking time. Ensure it reaches an internal temperature of 165°F.

Frequently Asked Questions

1. Can I use frozen chicken? Yes, you can use frozen chicken breasts. Just increase the cooking time by an hour or so.
2. Can I make this vegetarian? Absolutely! Substitute the chicken with chickpeas or additional beans and use vegetable broth.
3. How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
4. Can I freeze the soup? Yes, this soup freezes well! Just let it cool completely, then store in freezer-safe containers for up to 3 months.
5. What can I serve with this soup? It pairs well with cornbread, tortilla chips, or a fresh salad for a complete meal.

Crockpot Chicken Tortilla Soup is a delicious and convenient meal option that brings comfort and flavor to your table. With minimal prep time and a wealth of customizable options, this recipe is perfect for busy families or anyone looking to enjoy a hearty soup without the fuss. Try it today, and savor the delightful combination of spices, tender chicken, and fresh toppings!