Description
This Crock Pot Chicken Tortilla Soup is a hearty, flavorful slow cooker recipe perfect for a comforting meal. Tender chicken breasts simmer with spices, tomatoes, black beans, corn, and a touch of lime juice, delivering a delicious Mexican-inspired soup topped with crispy homemade tortilla strips and fresh garnishes.
Ingredients
Soup Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil, more as needed
- 1 onion, chopped
- 2 to 3 cloves garlic, minced
- 29 ounces chicken broth (2 cans)
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 15 ounces black beans (1 can)
- 1 lime, juiced
- 10 ounces Rotel Original (1 can)
- 14 ounces crushed tomatoes (1 can)
- 1 jalapeno pepper, seeded and diced
- Salt and pepper, to taste
- ¼ cup cilantro, chopped
Crispy Tortilla Strips
- 6 corn tortillas, cut into 1/4 inch strips
- 1 tablespoon olive oil
Toppings
- Shredded cheese
- Sour cream
- Lime wedges
- Chopped cilantro
- Avocado slices
Instructions
- Sauté Onion and Garlic: Heat 1 tablespoon of olive oil in a pot over medium heat. Add the chopped onion and cook for about 2 minutes until softened. Stir in the minced garlic and cook for an additional minute. Transfer this mixture to the bottom of a slow cooker.
- Add Soup Ingredients to Slow Cooker: Place the chicken breasts, chicken broth, frozen corn, ground cumin, chili powder, black beans, lime juice, Rotel, crushed tomatoes, and diced jalapeno into the slow cooker on top of the onion and garlic mixture. Season with salt and pepper to taste.
- Cook the Soup: Cover and cook on high for 4 hours or on low for 8 hours, allowing the flavors to meld and the chicken to become tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken back to the slow cooker. Stir in the chopped cilantro.
- Prepare Crispy Tortilla Strips: While the soup finishes cooking, heat 1 tablespoon olive oil in a medium pan over medium-high heat. Add the tortilla strips in small batches and fry until crispy and golden brown. Drain on paper towels and sprinkle with salt.
- Serve: Ladle the soup into bowls, top with crispy tortilla strips and your favorite toppings such as shredded cheese, sour cream, lime wedges, chopped cilantro, and avocado slices. Enjoy warm.
Notes
- This recipe is highly adaptable; you can add chopped bell peppers with the onions for extra flavor and texture.
- Additional cans of pinto or kidney beans can be added if desired for more protein and fiber.
- If Rotel is not available, substitute with your preferred salsa for a similar taste.
- To freeze, pour the cooled soup into a freezer-safe bag or container leaving room for expansion. Store for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
