Crockpot Chicken Tortilla Soup
Ingredients
- 1.5 lbs boneless skinless chicken breasts or chicken thighs for richer flavor
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes do not drain
- 1 can (10 oz) diced tomatoes with green chiles Rotel) (do not drain
- 1.5 cups frozen sweet corn no need to thaw
- 3 cups low-sodium chicken broth
- 1 can (15 oz) tomato sauce
- 3 cloves garlic minced
- 1 medium yellow onion diced
- 2 tsp ground cumin
- 1.5 tsp chili powder adjust to taste
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp dried oregano
- 0.5 tsp onion powder
- 1 tsp kosher salt or to taste
- 0.25 tsp black pepper
- tortilla strips or crushed tortilla chips
- shredded Monterey Jack or cheddar cheese
- sliced avocado or guacamole
- sour cream or plain Greek yogurt
- fresh cilantro (chopped)
- lime wedges (for serving)
- sliced green onions
Instructions
- Place the raw chicken breasts in the bottom of the slow cooker in a single layer.
- Add the drained black beans, fire-roasted diced tomatoes (with juices), Rotel tomatoes (with juices), frozen corn, tomato sauce, chicken broth, diced onion, and minced garlic directly on top of the chicken.
- Sprinkle the cumin, chili powder, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper evenly over everything.
- Give everything a brief stir to distribute the spices, then place the lid on the slow cooker.
- Cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the slow cooker and stir to combine.
- Taste and adjust seasoning — add more salt, chili powder, or a squeeze of lime juice as needed.
- Ladle into bowls and serve hot with your choice of toppings: tortilla strips, shredded cheese, avocado, sour cream, fresh cilantro, green onions, and lime wedges.
Notes
Storage: Refrigerate in an airtight container for up to 5 days. Reheat on the stovetop over medium heat with a splash of broth if needed. Freezing: Cool completely and freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating. Creamier version: Stir in 4 oz softened cream cheese or 1/2 cup plain Greek yogurt after shredding the chicken. Spice level: Add a diced jalapeño at the start for extra heat, or reduce the chili powder for a milder soup. Rotisserie shortcut: Replace raw chicken with 3 cups of shredded rotisserie chicken added in the last 30 minutes of cooking on HIGH.