THE BEST CROCK POT CHICKEN TORTILLA SOUP Recipe

I relish making Crock Pot Chicken Tortilla Soup. It’s the ultimate comfort food, blending tender shredded chicken, black beans, corn, salsa with zesty lime and spices. Every bite delivers warm, hearty sensation and crunchy tortilla chips complete the experience. This recipe is an effortless, flavorful treat for any day.

I’m so excited to share this recipe because it’s seriously the best crock pot chicken tortilla soup out there for me. I like to start with 1.5 lbs of boneless chicken breasts, add a diced yellow onion and some minced garlic, then toss in a can of diced tomatoes and a can of black beans for a hearty base.

I also mix in a cup of corn, 4 cups of chicken broth and a cup of salsa to make it nicely balanced. A sprinkle of chili powder and cumin, along with salt, pepper and the juice of one lime really makes the flavors pop, kind of like a well-known Chicken Tortilla Crockpot or even a Keto Tortilla Soup Crock Pot you might see.

The final touches are crunchy tortilla chips and optional shredded cheese, sour cream and fresh cilantro. I find that each bowl serves as a nutritious, comforting meal and reminds me of those classic Costco Chicken Tortilla Soup vibes.

Enjoy!

Why I Like this Recipe

I like this recipe cause it’s super comforting and packed with flavor that really hits the spot when I’m feeling hungry. The mix of tender chicken, hearty black beans, and sweet corn makes every spoonful taste like home. I also love how easy it is to put together in the crock pot so I don’t have to spend hours in the kitchen, which is a lifesaver on busy days. Plus, topping it off with crunchy tortilla chips and a little cheese or sour cream makes it feel like a treat every time I make it.

Ingredients

• Chicken: Offers lean protein to keep the soup hearty and filling.
• Onion & Garlic: Adds a bold flavor and antioxidants to boost health.
• Diced Tomatoes: Provide tangy acidity and fiber to aid digestion and improve taste.
• Black Beans: Rich in fiber and protein which help keep you full longer.
• Corn: Supplies natural sweetness and carbohydrates for quick energy in every spoonful.
• Salsa: Mixes spice with a mild heat and tang, balancing every bite perfectly.
• Lime Juice: Sprinkles zesty sourness that brightens flavors and enhances the overall depth.

Ingredient Quantities

• 1.5 lbs boneless, skinless chicken breasts (about the right size)
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (either frozen or canned)
• 4 cups chicken broth
• 1 cup salsa (mild or medium works fine)
• 1 tsp chili powder
• 1 tsp ground cumin
• Salt and pepper to taste
• Juice of 1 lime
• Tortilla chips for serving
• Optional: shredded cheese, sour cream and chopped fresh cilantro for garnish

How to Make this

1. Place the chicken breasts in the crock pot and sprinkle the diced yellow onion and minced garlic all over them.

2. Pour in the can of diced tomatoes (with the juices), the black beans, and the corn kernels.

3. Add the chicken broth and the salsa, stirring them into the mix gently so everything is well combined.

4. Sprinkle the chili powder, ground cumin, salt and pepper over the top.

5. Set your crock pot to low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and tender.

6. Once its done, remove the chicken breasts from the pot and shred them with two forks, then return the shredded chicken back into the soup.

7. Stir in the juice of one lime, and taste test to adjust any seasonings if needed.

8. Ladle the delicious soup into bowls and top with some tortilla chips for crunch.

9. If you like, add optional shredded cheese, a dollop of sour cream and a sprinkle of chopped fresh cilantro for extra yummy flavor.

10. Enjoy your hearty chicken tortilla soup while its hot and share it with your family that loves comfort food!

Equipment Needed

1. Crock pot (slow cooker)
2. Chef’s knife
3. Cutting board
4. Can opener
5. Measuring spoons
6. Mixing spoon or spatula
7. Two forks for shredding chicken
8. Citrus juicer for lime
9. Soup bowls
10. Ladle for serving

FAQ

• Q: Can I use chicken thighs instead?
  A: Yup, you can use thighs instead of breasts if you prefer; they might be a bit fattier but works great in this soup.
• Q: Do I need to thaw the chicken before cooking?
  A: Yes, best to thaw the chicken so it cooks evenly and gets all those yummy flavors.
• Q: Can I make a vegetarian version of this recipe?
  A: Sure can! Just swap the chicken for extra beans or some diced sweet potato and use vegetable broth.
• Q: How long can I keep leftovers in the fridge?
  A: The soup will stay fresh for up to 3 days in the fridge if properly stored in an airtight container.
• Q: Can I add more heat to the soup?
  A: Definitely, if you like it spicy, feel free to add an extra dash of chili powder or even a chopped jalapeño.

THE BEST CROCK POT CHICKEN TORTILLA SOUP Recipe Substitutions and Variations

• Instead of boneless, skinless chicken breasts, you can go for boneless, skinless chicken thighs. They tend to be juicier and add tons of flavor.
• If you don’t have a medium yellow onion, try using one large red onion instead. It gives a slightly sweeter taste.
• Not a big fan of chicken broth? Use vegetable broth or even water spiked with a bouillon cube to keep things tasty.
• If you’re out of salsa, chop up some fresh tomatoes with a dash of cumin and a pinch of salt. It’s a decent stand-in if you need something quick.
• Don’t have a lime on hand? Squeeze in about half a lemon. It won’t taste exactly the same, but it’ll still brighten up the soup.

Pro Tips

1. Try browning the chicken in a hot skillet for a few minutes before putting it in the slow cooker. It might seem like extra work but it really adds a nice, caramelized flavor that makes the soup even tastier.

2. If you want a bit more of a spicy kick, consider tossing in some diced jalapenos along with the chili powder. It gives an extra layer of heat that can really brighten up the flavors.

3. Once the soup is done and the chicken has been shredded, let it sit for a few minutes before serving. This little wait helps the flavors meld together even more, making every spoonful better.

4. For a thicker consistency, try mashing a few of the beans or corn kernels right in the pot. This not only thicks up the soup a bit but also adds a richer texture that many folks really enjoy.