Crockpot Chicken Tortilla Soup Recipe for Busy Weeknights
A hearty and flavorful Crockpot Chicken Tortilla Soup, perfect for a comforting meal. This easy recipe uses simple ingredients and minimal prep time, making it ideal for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Total Time: 3 hours 15 minutes – 8 hours 15 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (28 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1 (14.5 oz) can chicken broth
- 1 (1 oz) packet taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- Tortilla chips, shredded cheese, sour cream, avocado (for serving)
Instructions
1. Place chicken breasts in the bottom of a 6-quart or larger crockpot.
2. Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
3. Stir gently to combine ingredients around the chicken.
4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until chicken is cooked through and tender.
5. Remove chicken from the crockpot and shred it using two forks.
6. Return shredded chicken to the crockpot and stir it into the soup.
7. Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, and avocado if desired.
8. Serve hot.
Notes
For a spicier soup, use a Rotel variety with jalapeños or add a pinch of cayenne pepper.
If you don’t have taco seasoning, mix your own with chili powder, cumin, paprika, garlic powder, and onion powder.
This soup is great for meal prep and often tastes better the next day as flavors meld.
Find it online: https://cookingwithramsay.com/crockpot-chicken-tortilla-soup/