Hearty Crockpot Chicken Tortilla Soup Recipe – A Cozy, Flavor-Packed Meal
A hearty, flavorful slow cooker soup with shredded chicken, black beans, corn, and fire-roasted tomatoes. Topped with crunchy tortilla strips and fresh lime for the perfect comforting meal.
Ingredients
1.5 lbs boneless, skinless chicken breasts (or thighs)
1 medium yellow onion, diced
3 cloves garlic, minced
1 (15 oz) can black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 (15 oz) can fire-roasted diced tomatoes
1 tbsp tomato paste
4 cups low-sodium chicken broth
1.5 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp salt (or to taste)
1/8 tsp cayenne pepper (optional)
Juice of 1 lime
Fresh cilantro, chopped (optional)
Tortilla strips or chips for topping
Instructions
-
Place chicken in the bottom of the Crockpot.
-
Add onion, garlic, black beans, corn, tomatoes, tomato paste, and broth.
-
Sprinkle in all the spices and stir to combine.
-
Cover and cook on low for 6–7 hours or high for 3–4 hours.
-
Remove chicken, shred with two forks, and return to the soup.
-
Stir in lime juice and cilantro (if using).
-
Serve hot with tortilla strips and desired toppings.
Notes
-
Store leftovers in fridge up to 4 days or freeze up to 3 months.
-
For more spice, add a diced jalapeño or chipotle.
-
Make it vegetarian by replacing chicken with extra beans or tofu.