Crockpot Chicken Tortilla Soup

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5 from 1 vote

Crockpot Chicken Tortilla Soup

This slow cooker version of Chicken Tortilla Soup is made with flexible ingredients, smoky flavor, and tender chicken.

Prep Time5

Cook Time6

Total Time6 5

Course: Main Course, Soup

Cuisine: American, Tex Mex

Servings:

Author: Kristen Chidsey

Equipment

6-8 quart Slow Cooker

Ingredients

Tortilla Soup

1 (15-ounce) can black beans drained and rinsed
1 ½ cups frozen corn kernels
1 (15-ounce) can fire roasted diced tomatoes
1½ cups prepared salsa
2 teaspoons minced garlic ~2 large cloves
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon smoked paprika or regular
1 teaspoon kosher salt
black pepper to taste
3 cups chicken stock
1 pound boneless skinless chicken breasts or thighs
1 large lime
cilantro, avocado, shredded cheese sour cream, tortilla chips, etc. for serving

Crispy Tortilla Strips (Optional)

5 small corn or flour tortillas
1 teaspoon extra virgin olive oil
½ teaspoon cumin
½ teaspoon kosher salt

Instructions

For the Soup

To a 6-quart slow cooker, add drained beans, corn, fire roasted tomatoes, salsa, 2 teaspoons minced garlic, 2 teaspoons onion powder, 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and black pepper to taste. Pour in chicken stock and stir to combine. Nestle the chicken into the broth.
Cover and cook on high for 4-5 hours or on low for 6-7 hours, or until the chicken easily shreds with a fork.
Once the soup has cooked, remove the chicken from the crockpot and place it in a large bowl or on a cutting board. Shred or cut the chicken into bite-size bites.
Add the chicken back to the inner pot, along with the zest and juice of the lime. Stir to combine.
Serve with prepared tortilla strips, minced cilantro, shredded cheese, avocado, etc.

Tortilla Strips (Optional)

Preheat the oven to 400℉. Slice the tortillas into ½-inch strips using a pizza cutter or sharp knife. Toss with 1 teaspoon extra virgin olive oil, ½ teaspoon cumin, and ½ teaspoon kosher salt to coat. Spread them out in a single layer onto a rimmed baking sheet and bake for 5 minutes. Flip, and continue to bake 3-5 minutes, or until evenly browned. Alternatively, broil 2-3 minutes per side, watching closely so as not to burn.

Video

Notes

Salsa: Use your favorite mild or medium jarred salsa OR replace with 1(10-ounce) can diced tomatoes with green chiles.

Spice Level: Use hot salsa or add a pinch of cayenne or a diced jalapeño for heat. Tame the spice by using mild salsa and regular paprika in place of smoked paprika.

Storage: Store the cooled soup in an airtight container in the refrigerator for up to 4 days or in a freezer-safe container, leaving room for expansion, for up to 3 months. Defrost overnight in the refrigerator if needed and reheat in heat-safe bowls in the microwave in 60-second intervals.

Nutrition