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Crockpot Chicken Tortilla Soup 1

Crockpot Chicken Tortilla Soup

This Crockpot Chicken Tortilla Soup combines tender shredded chicken, black beans, corn, and tomatoes in a perfectly spiced broth. What makes this version special is how the slow cooker intensifies the flavor profile while requiring minimal hands-on time – just 15 minutes of prep before your crockpot does all the work!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6 servings
Calories 285 kcal

Equipment

  • Slow Cooker/Crockpot
  • Cutting Board
  • Knife
  • Measuring Cups and Spoons
  • Can Opener
  • Forks for Shredding

Ingredients
  

Soup Base

  • 1½ pounds boneless, skinless chicken breasts
  • 1 can fire-roasted diced tomatoes with green chilies 14.5 oz (like Rotel)
  • 1 can black beans 15 oz, rinsed and drained
  • 1 can corn 15 oz, drained (or 1½ cups frozen corn)
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 jalapeño seeded and finely chopped (optional for extra heat)
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander
  • salt and freshly ground black pepper to taste
  • 1 lime juiced

Garnishes

  • tortilla strips or crushed tortilla chips
  • avocado diced
  • fresh cilantro chopped
  • Mexican cheese blend shredded
  • sour cream or Greek yogurt
  • lime wedges for serving

Instructions
 

  • Begin by gathering and preparing all your ingredients. Dice the onion and red bell pepper, mince the garlic, and chop the jalapeño (if using). Rinse and drain the black beans and corn.
  • Place the chicken breasts at the bottom of your crockpot. Add the diced onion, bell pepper, garlic, and jalapeño (if using) on top of the chicken.
  • Next, add the drained black beans, corn, and fire-roasted tomatoes with green chilies.
  • Sprinkle the cumin, chili powder, smoked paprika, oregano, and coriander evenly over the ingredients in the crockpot. Add salt and black pepper to taste.
  • Pour the chicken broth over all the ingredients, ensuring everything is submerged. Cover with the lid and set your crockpot to cook on low for 6-8 hours or on high for 3-4 hours.
  • When the cooking time is complete, carefully remove the chicken breasts and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot.
  • Stir in the fresh lime juice just before serving to brighten all the flavors. Taste and adjust seasoning if needed.
  • Ladle the hot soup into bowls and set up a toppings bar with tortilla strips, diced avocado, fresh cilantro, shredded cheese, and sour cream so everyone can customize their bowl.

Notes

For deeper flavor, quickly sauté the onions, garlic, and bell pepper in 1 tablespoon of olive oil before adding to the crockpot.
If you're sensitive to spice, use regular diced tomatoes instead of Rotel for a milder flavor profile.
For enhanced flavor infusion, mix the spices with the tomato paste and 1 tablespoon olive oil before adding.
This soup freezes exceptionally well for up to 3 months. Freeze in individual portions for easy weeknight meals.

Nutrition

Calories: 285kcalCarbohydrates: 25gProtein: 28gFat: 9gSaturated Fat: 2gCholesterol: 65mgSodium: 520mgPotassium: 715mgFiber: 7gSugar: 4gVitamin A: 25IUVitamin C: 45mgCalcium: 8mgIron: 15mg
Keyword Chicken Tortilla Soup, Crockpot Soup, Slow Cooker Soup, Mexican Soup
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