Cozy Crockpot Chicken Tortilla Soup: Easy 20-Minute Prep
This cozy crockpot chicken tortilla soup is the perfect set-it-and-forget-it meal, delivering deep, slow-cooked flavor with just 20 minutes of prep. It’s hearty, customizable, and ideal for busy weeknights or meal prep.
- Prep Time: 20 minutes
- Cook Time: 5 hours (on low) or 3-4 hours (on high)
- Total Time: 5 hours 20 minutes (on low) or 3 hours 20 minutes (on high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 4 cups (32 oz) low-sodium chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained (or 1.5 cups frozen corn)
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 fresh lime (juice)
- Salt and pepper to taste (start with 1 tsp salt, 1/2 tsp black pepper)
- For garnish: crushed tortilla chips, shredded Monterey Jack or cheddar cheese, diced avocado, sour cream or Greek yogurt, fresh cilantro, lime wedges
Instructions
- Prep the aromatics: Dice the onion, mince the garlic, and seed and mince the jalapeño (if using).
- Build the base: Place the chicken in the bottom of your slow cooker. Sprinkle the diced onion, minced garlic, and jalapeño over the top.
- Add the liquids and beans: Pour in the chicken broth, fire-roasted diced tomatoes (with their juices), and enchilada sauce. Add the drained black beans and drained corn. Do not stir yet.
- Season generously: Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper evenly over the top. Gently stir to combine.
- Cook low and slow: Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is cooked through and shreds easily.
- Shred the chicken: Carefully remove the chicken from the slow cooker and shred with two forks (or use a hand mixer on low speed in the pot, being careful not to over-blend).
- Return the chicken to the pot: Add the shredded chicken back into the slow cooker and stir well.
- Finish with lime: Squeeze the juice of one fresh lime into the soup. Taste and adjust salt and pepper if needed.
- Serve and garnish: Ladle the soup into bowls and top with crushed tortilla chips, shredded cheese, sour cream, avocado, and cilantro. Serve with lime wedges.
Notes
For a thicker soup, mash half the black beans before adding. For extra heat, add a chopped chipotle pepper in adobo sauce. The soup tastes even better the next day. To make it vegetarian, swap chicken for 2 cans of pinto or black beans and use vegetable broth.
Nutrition
- Serving Size: 1.5 cups (without to
- Calories: 350
- Sugar: 8
- Sodium: 800
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 10
- Protein: 35
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