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Crockpot Chicken Tortilla Soup Recipe

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★★★★★

4.9 from 139 reviews

This Crockpot Chicken Tortilla Soup is a hearty and flavorful slow-cooked meal featuring tender chicken breasts simmered with black beans, Mexicorn, jalapeño, enchilada sauce, and cream of chicken soup. Finished with fresh lime and cilantro, and topped with your choice of tortilla strips, cheese, and avocado, it’s a comforting, easy-to-make dish perfect for any day.

Ingredients

Scale

Main Ingredients

  • 2–3 boneless skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) Mexicorn (corn mixed with peppers and spices) or substitute with regular canned/frozen/fresh corn
  • 1 jalapeño, seeded and finely chopped
  • 1 can (10 oz) red enchilada sauce
  • 2 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 small onion, finely chopped

Seasonings

  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Finishing Ingredients

  • Fresh lime juice (from 1 lime)
  • 1/4 cup chopped fresh cilantro

Optional Toppings

  • Tortilla strips or tortilla chips
  • Shredded cheese (cheddar or Mexican blend)
  • Diced avocado
  • Sour cream
  • Sliced black olives
  • Green onions, chopped

Instructions

  1. Prepare ingredients: Rinse and drain the black beans, chop the jalapeño and onion, and gather all ingredients except cilantro and lime juice.
  2. Combine in slow cooker: Add chicken breasts, black beans, Mexicorn, jalapeño, red enchilada sauce, chicken broth, cream of chicken soup, chopped onion, cumin, garlic powder, salt, and pepper to the slow cooker. Stir gently to combine.
  3. Cook the soup: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender, and the soup has thickened slightly.
  4. Shred chicken: Remove the chicken breasts from the slow cooker and shred them with two forks. Return shredded chicken to the slow cooker and stir to combine.
  5. Finish with fresh flavors: Stir in freshly squeezed lime juice and chopped cilantro into the soup right before serving to brighten flavors.
  6. Serve with toppings: Ladle the soup into bowls and garnish with tortilla strips, shredded cheese, diced avocado, sour cream, black olives, or green onions as desired.

Notes

  • You can substitute boneless skinless chicken thighs for breasts for a juicier result.
  • If using rotisserie chicken, add it in later and reduce slow cooking time to 3 hours on HIGH or 5 hours on LOW.
  • Additional canned diced tomatoes with green chiles or extra beans (like pinto) can be added for variety.
  • A packet of taco seasoning may replace individual seasonings, but expect a saltier soup.
  • Serve with a bed of white rice to make the meal more filling.
  • For convenience, tortilla chips can be used instead of homemade tortilla strips as a topping.

Keywords: Chicken Tortilla Soup, Crockpot Soup, Slow Cooker Soup, Mexican Soup, Comfort Food, Easy Dinner, Chicken Soup

Find it online: https://topreci.com/crockpot-chicken-tortilla-soup-recipe/