Name: Crockpot Chicken Tortilla Soup
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: 2 pieces boneless skinless chicken breasts (Can be frozen or thawed); 1/4 cup taco seasoning (Or one taco seasoning packet); 4 ounces can diced green chiles (Mild or hot); 15.5 ounces can black beans (Drained and rinsed); 14.5 ounces can diced tomatoes (Juices included); 15.25 ounces can whole kernel corn (Drained); 4 cups chicken broth; 2 cups grated Mexican cheese; 1 cup heavy cream; Tortilla chips or 6 corn tortillas, cut into strips (Air fry or bake for a nice crisp); 1 bunch cilantro (For garnish)

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Hey there! If you’re looking for a cozy, flavorful dish that can feed your family and warm your hearts, let me tell you about my go-to — Crockpot Chicken Tortilla Soup. This easy-peasy recipe has it all: it’s packed with yummy flavors, it cooks while you do other things (like homework help or a quick clean-up), and the kids absolutely love it! Plus, you can get everything in the slow cooker in just a few minutes, which is a huge win for any busy mom.

How to Make Crockpot Chicken Tortilla Soup

Ready to dive into the kitchen? Here’s how you whip up this delightful soup.

Ingredients

2 boneless skinless chicken breasts
1/4 cup taco seasoning, or one taco seasoning packet
4 ounces can diced green chiles, mild or hot
15.5 ounces can black beans, drained and rinsed
14.5 ounce can diced tomatoes, juices included
15.25 ounce can whole kernel corn, drained
4 cups chicken broth
2 cups grated Mexican cheese
1 cup heavy cream
Tortilla chips, or 6 corn tortillas, cut into strips (I like to air fry or bake them for a nice crisp)
Cilantro, one bunch for garnish

Directions

First things first, toss those frozen or thawed chicken breasts right into the bottom of your slow cooker.
Sprinkle the taco seasoning over the chicken. (Feel free to get generous with it — it’s taco night, after all!)
Next, layer on the green chiles, black beans, diced tomatoes, and corn.
Slowly pour the chicken broth over everything. It’s starting to look delicious already!
Set your slow cooker to HIGH and let it work its magic for 3 to 4 hours.
Once it’s cooked through, carefully take out the chicken breasts and shred them using two forks.
Return the shredded chicken to the soup and add in the cheese and heavy cream. Stir it all together, cover, and cook for an additional 30 minutes to an hour until everything is thick and gooey. Yum!
If you’re using the tortilla strips, you can add them in now or go ahead and crisp them up in the air fryer at 400°F for about 5 minutes. Just give them a good spray of non-stick cooking spray.
Serve your soup hot, garnished with chopped cilantro, crispy tortilla strips, and maybe some avocado if you’re feeling fancy!

How to Serve Crockpot Chicken Tortilla Soup

This soup is perfect on its own, but let’s be honest, it pairs beautifully with all sorts of toppings. Think creamy avocado, extra cheese, or even some sour cream if that’s your style. You can also set up a little toppings bar with cilantro, lime wedges, and avocado to let the kids customize their bowls. They love feeling like chefs!

How to Store Crockpot Chicken Tortilla Soup

If you happen to have leftovers (which I doubt, because it’s just that good!), you can store the soup in an airtight container in the fridge. It’ll keep for about 3 to 4 days. Gently reheat on the stove or in the microwave. You may need to add a splash of broth to loosen it up again!

Tips to Make Crockpot Chicken Tortilla Soup

Frozen Chicken: Don’t worry if your chicken is frozen; this soup works great with frozen breasts!
Extra Kick: If you like it spicy, use hot diced green chiles or add some jalapeños.
Meal Prep: You can prep everything the night before and just plug in your slow cooker in the morning. Total lifesaver!

Variation

If you want a vegetarian version, swap the chicken for firm tofu or just load up on the beans and veggies. You can even add diced bell peppers, zucchini, or any veggies you have on hand. It’s super flexible!

You also like to read this recipe : Easy Beef Stew Crockpot

FAQs

Can I use dried beans instead of canned?
Absolutely! Just make sure to soak them overnight and adjust the cooking time accordingly. You’ll want them nice and tender.

What if I don’t have a slow cooker?
No problem! You can make this soup on the stovetop. Just simmer everything over low heat for about 30-45 minutes, until the chicken is cooked through. Shred the chicken and stir in the cheese and cream as you would in the slow cooker.

How can I make it dairy-free?
For a dairy-free option, simply skip the cheese and replace the heavy cream with coconut milk or a dairy-free cream alternative. It’ll still be delicious!

There you have it! My family’s favorite slow-cooked comfort food, easy to make and even easier to enjoy. I hope you love it as much as we do! Happy cooking!