This is the kind of comforting soup that warms you from the inside out, packed with smoky flavors and hearty textures. It’s wonderfully simple to prepare, making it a weeknight dinner dream.
Imagine a bowl brimming with tender shredded chicken, savory broth, vibrant veggies, all crowned with your favorite crunchy and creamy toppings.
Recipe Details
- Flavor Profile: Savory, slightly smoky, with a hint of spice.
- Textures: Tender shredded chicken, soft beans and corn, juicy tomatoes, with a delightful crunch from tortilla chips.
- Total Time: Approximately 6-7 hours on low, or 3-4 hours on high, with minimal active prep.
- Difficulty: Easy.
What You’ll Need
This easy crockpot chicken tortilla soup is built on a foundation of tender chicken and flavorful liquids. We’ll bring it all together with pantry staples like beans, corn, and diced tomatoes, enhanced by the bold taste of enchilada sauce and taco seasoning. The finishing touches are a joyful celebration of texture and freshness.
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts provide a lean protein base that shreds beautifully.
- Black Beans: Rinsed and drained canned black beans add a creamy texture and earthy flavor.
- Sweet Corn: Drained canned sweet corn brings a touch of natural sweetness and a pop of color.
- Fire-Roasted Diced Tomatoes: These add a wonderful depth of smoky flavor that is essential to tortilla soup.
- Red Enchilada Sauce: This provides a rich, savory base and a hint of authentic Mexican flavor.
- Low-Sodium Chicken Broth: Keeps the soup flavorful without being overly salty, allowing the other seasonings to shine.
- Taco Seasoning: A packet of taco seasoning delivers a complex blend of spices for an effortless flavor boost.
- Tortilla Chips, Shredded Cheese, and Avocado: These are your essential toppings for texture and creamy, fresh contrast.
Add-ins and Substitutions
- For a Touch of Heat: If you enjoy a spicier soup, consider adding a diced jalapeño pepper (seeds removed for less heat) to the slow cooker along with the other ingredients.
- Extra Veggies: Feel free to add a chopped onion or a bell pepper (any color) to the slow cooker for added flavor and nutrition.
- Different Beans: Kidney beans or pinto beans can be used in place of or in addition to the black beans for a slight variation in texture and taste.
- Spice Level: If you find the soup isn’t quite spicy enough after cooking, you can always add a pinch of cayenne pepper or a dash of hot sauce to individual bowls.
How to Make Easy Crockpot Chicken Tortilla Soup
Making this comforting soup couldn’t be simpler, thanks to your slow cooker. It’s a hands-off approach that rewards you with a delicious meal.
- Begin by placing the boneless, skinless chicken breasts directly into the basin of your slow cooker.
- Next, add in the rinsed and drained black beans, the drained sweet corn, the can of fire-roasted diced tomatoes, the red enchilada sauce, and the chicken broth. Sprinkle the packet of taco seasoning evenly over everything.
- Give all the ingredients a gentle stir to make sure the taco seasoning and sauce are well distributed throughout the soup mixture, coating the chicken nicely.
- Cover the slow cooker with its lid. Allow the soup to cook on the low setting for 6 to 7 hours, or if you’re in a hurry, you can cook it on the high setting for 3 to 4 hours.
- Once the chicken is thoroughly cooked and tender, carefully remove the chicken breasts from the slow cooker. Place them on a clean cutting board and use two forks to easily shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup in the slow cooker.
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Finally, ladle the warm, delicious chicken tortilla soup into serving bowls. Top generously with crushed tortilla chips, your favorite shredded cheese, and slices of creamy avocado.
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Pro Tip: Shredding the chicken after it’s cooked in the broth infuses it with even more flavor and ensures it stays incredibly moist and tender.
Recipe Tips
- Don’t Overcook: While slow cookers are forgiving, be mindful of the cooking times. Overcooked chicken can become dry, even after shredding.
- Shredding Technique: Using two forks is the easiest way to shred chicken breast for this soup. The cooked meat will pull apart beautifully.
- Seasoning Check: Taste the soup after shredding the chicken and returning it to the pot. Adjust salt and pepper if needed, but the taco seasoning and enchilada sauce usually provide plenty of flavor.
- Topping Prep: Have your tortilla chips, shredded cheese, and avocado ready to go before you serve. This makes the final assembly quick and easy.
FAQs
- Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs would also work beautifully in this recipe and will remain very moist during cooking.
- How do I prevent the tortilla chips from getting soggy? For the best crunch, add the crushed tortilla chips right before serving, or let everyone add their own toppings at the table.
- What if I don’t have fire-roasted tomatoes? Regular diced tomatoes will work, but you’ll miss out on a bit of that signature smoky flavor. You could add a small pinch of smoked paprika to compensate.
Serving Suggestions
This easy crockpot chicken tortilla soup is a complete meal on its own, especially with all those delightful toppings! However, if you’re looking for a little something extra, consider serving it with:
- A simple side salad with a lime vinaigrette.
- Warm cornbread or fluffy rice.
- A dollop of sour cream or Greek yogurt for extra creaminess.
- A side of warm tortillas for dipping.
Make This Recipe in Advance
This soup is fantastic for making ahead. The flavors meld and deepen beautifully overnight.
- Storage: Once cooled, store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, or in the microwave. You may need to add a splash more chicken broth if the soup has thickened too much.
- Freezing: This soup freezes exceptionally well. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Easy Crockpot Chicken Tortilla Soup
- Total Time: 3 hours 15 minutes - 7 hours 15 minutes
- Yield: Approximately 6-8 servings 1x
Description
This incredibly simple crockpot chicken tortilla soup is packed with comforting flavors and is perfect for a busy weeknight meal. It’s warm, hearty, and bursting with delicious Mexican-inspired spices.
Ingredients
1.5 lbs boneless skinless chicken breasts
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) sweet corn, drained
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (10 oz) red enchilada sauce
4 cups low-sodium chicken broth
1 packet (1 oz) taco seasoning
1 cup tortilla chips, shredded cheese, and avocado for serving
Instructions
Start by placing the chicken breasts into your slow cooker.
Next, add the rinsed black beans, drained sweet corn, fire-roasted diced tomatoes, red enchilada sauce, chicken broth, and taco seasoning.
Gently stir everything to ensure the seasoning is evenly spread around the chicken.
Cover the slow cooker and let it cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
Once cooked, carefully remove the chicken breasts. Shred them using two forks, then return the shredded chicken to the soup.
Serve the warm soup in bowls, topped with crushed tortilla chips, shredded cheese, and avocado slices.
- Prep Time: 15 minutes
- Cook Time: 3-7 hours
- Category: Soup
- Cuisine: Mexican-inspired
