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Warm Up with Easy Crockpot Chicken Tortilla Soup

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This crockpot chicken tortilla soup is a dump-and-go recipe that delivers deep, comforting flavor with minimal effort. Perfect for busy weeknights or cozy cold-weather meals, it features tender chicken, fire-roasted tomatoes, black beans, and corn in a smoky, spiced broth.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • Salt and black pepper, to taste
  • 1 tbsp olive oil (for sautéing, optional)
  • Tortilla chips, crushed (for serving)
  • 1 avocado, diced (for serving)
  • 1/2 cup shredded Mexican blend cheese or cheddar (for serving)
  • 1/4 cup fresh cilantro, chopped (for serving)
  • 1 lime, cut into wedges (for serving)
  • Sour cream or Greek yogurt (for serving)

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse the black beans. Measure out the spices.
  2. Sauté the aromatics (optional): Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Layer everything in the crockpot: Place chicken breasts in the bottom. Add sautéed onion and garlic (or raw if skipping). Pour in fire-roasted tomatoes, black beans, and frozen corn. Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the top. Pour chicken broth around the sides, ensuring chicken is mostly submerged.
  4. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through.
  5. Shred the chicken: Carefully remove chicken breasts from the crockpot and shred with two forks. Return shredded chicken to the pot and stir. Taste and adjust seasoning, adding a squeeze of lime juice if desired.
  6. Serve and garnish: Ladle soup into bowls. Top with crushed tortilla chips, diced avocado, shredded cheese, fresh cilantro, and a dollop of sour cream. Squeeze lime over each serving.

Notes

For a thicker broth, remove the lid for the last 30 minutes of cooking or mash some black beans before adding. This soup freezes well for up to 3 months. The flavors improve after a day in the fridge.

Nutrition

Keywords: crockpot chicken tortilla soup, slow cooker tortilla soup, easy chicken tortilla soup, dump and go soup, comfort food, Mexican soup

Find it online: https://evabake.com/warm-up-with-easy-crockpot-chicken-tortilla-soup/