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Crock Pot Chicken Tortilla Soup: A Flavorful Comfort Dish
Welcome to the ultimate guide on making Crock Pot Chicken Tortilla Soup! This dish is a beloved classic that warms the soul with its rich flavors and hearty ingredients. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is guaranteed to impress your taste buds and leave you craving for more.
Why Crock Pot Chicken Tortilla Soup is a Must-Try
There are countless reasons why you’ll fall in love with this Crock Pot Chicken Tortilla Soup:
1. The flavors blend together perfectly to create a delicious and comforting meal.
2. It’s incredibly easy to make, requiring minimal effort for maximum taste.
3. This soup is versatile and can be customized to suit your preferences.
4. It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
5. Perfect for feeding a crowd or meal prepping for the week ahead.
So, grab your ingredients and let’s get cooking!
Ingredients You’ll Need:
To make this mouthwatering Crock Pot Chicken Tortilla Soup, gather the following ingredients:
– 1 pound of boneless, skinless chicken breasts
– 1 can of black beans, drained and rinsed
– 1 can of diced tomatoes
– 1 can of corn kernels, drained
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 jalapeno, diced (seeds removed for less heat)
– 1 teaspoon of chili powder
– 1 teaspoon of cumin
– 1/2 teaspoon of paprika
– Salt and pepper to taste
– 4 cups of chicken broth
– Tortilla strips, avocado, shredded cheese, and sour cream for garnish
Step-by-Step Instructions:
1. Place the chicken breasts at the bottom of your crock pot.
2. Add the black beans, diced tomatoes, corn, onion, garlic, jalapeno, chili powder, cumin, paprika, salt, and pepper on top of the chicken.
3. Pour the chicken broth over the ingredients.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
5. Remove the chicken, shred it using two forks, and return it to the crock pot.
6. Stir the soup well to combine all the flavors.
7. Serve hot, garnished with tortilla strips, avocado, shredded cheese, and a dollop of sour cream.

Serving Suggestions:
This Crock Pot Chicken Tortilla Soup pairs perfectly with freshly baked cornbread or a side salad for a complete and satisfying meal. Enjoy it with a sprinkle of fresh cilantro and a squeeze of lime juice for an extra burst of flavor.
Recipe Variations and Substitutions:
Feel free to customize this recipe to suit your taste preferences. You can add extra vegetables like bell peppers or zucchini, swap the chicken for beef or turkey, or make it vegetarian by using vegetable broth and adding tofu or extra beans.
Pro Tips for Success:
– For a smokier flavor, you can add a chipotle pepper in adobo sauce to the soup.
– To make this soup spicier, leave the seeds in the jalapeno or add a dash of hot sauce.
– Make a big batch and freeze individual portions for quick and easy meals on busy days.
– Don’t skip the garnishes as they add texture and freshness to the soup.
FAQs (Frequently Asked Questions):
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day as the flavors have had time to meld together.
Q: Is it possible to make this soup on the stovetop?
A: Yes, you can easily adapt this recipe for stovetop cooking. Simply simmer the ingredients in a large pot until the chicken is cooked through.
Q: How long can I store leftovers in the refrigerator?
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I use rotisserie chicken instead of raw chicken breasts?
A: Yes, using shredded rotisserie chicken can save you time and add an extra depth of flavor to the soup.
Q: Can I make this soup in an Instant Pot?
A: Yes, you can adapt this recipe for the Instant Pot by following the manufacturer’s guidelines for soup settings.
Conclusion
In conclusion, Crock Pot Chicken Tortilla Soup is a delightful dish that brings together the warmth of a slow-cooked meal with the bold flavors of Tex-Mex cuisine. Whether you’re cooking for a crowd or meal prepping for the week, this recipe is sure to become a favorite in your household. So, gather your ingredients, set your crock pot, and enjoy a bowl of this comforting soup that’s packed with flavor and love.

Crock Pot Chicken Tortilla Soup
A flavorful and comforting soup made with tender chicken, black beans, corn, and Mexican-inspired spices, all cooked in a crock pot for a hassle-free meal. This Crock Pot Chicken Tortilla Soup is a perfect blend of Tex-Mex flavors that will warm your soul.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 can corn kernels, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno, diced (seeds removed for less heat)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 4 cups chicken broth
- Tortilla strips, avocado, shredded cheese, and sour cream for garnish
Directions
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Place the chicken breasts at the bottom of your crock pot.
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Add the black beans, diced tomatoes, corn, onion, garlic, jalapeno, chili powder, cumin, paprika, salt, and pepper on top of the chicken.
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Pour the chicken broth over the ingredients.
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Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
-
Remove the chicken, shred it using two forks, and return it to the crock pot.
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Stir the soup well to combine all the flavors.
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Serve hot, garnished with tortilla strips, avocado, shredded cheese, and a dollop of sour cream.