Why Make This Recipe
Crockpot Chicken Tortilla Soup is like a warm hug on a busy weeknight. It’s delicious, wholesome, and super simple to make. With just a few ingredients, you can whip up a comforting meal that your whole family will love. Plus, using a crockpot means you can set it and forget it, which is a lifesaver for busy parents. Imagine coming home to a lovely aroma and a ready-to-eat dinner.
Not only is this soup nourishing, but it’s also incredibly versatile! You can easily adapt it based on what you have on hand. If time is tight or your pantry is low, this recipe has you covered with its straightforward ingredients and flexible nature.
How to Make Crockpot Chicken Tortilla Soup
Making this soup is as easy as 1-2-3. Here’s how you can get started:
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a veggie version)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Crispy tortilla strips for serving
- Sour cream, avocado, and cheese for garnish (optional)
Directions:
- Place the chicken at the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.
- Stir to combine everything nicely.
- Cover and cook on low for 6-8 hours or high for 4 hours, until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the crockpot.
- Stir to combine again and adjust seasonings if necessary.
- Serve hot, topped with crispy tortilla strips and any additional garnishes you desire.
How to Serve Crockpot Chicken Tortilla Soup
This soup is fantastic on its own, but feel free to get creative! Serve it with crispy tortilla strips on top for an added crunch. Avocado slices and a dollop of sour cream make great toppings too. If your kids enjoy cheese, sprinkle some on right before they dig in. You can also pair it with warm bread or corn muffins for a complete meal. Make it a family tradition to enjoy it together every week!
How to Store Crockpot Chicken Tortilla Soup
If you have leftovers (which is a wonderful thing!), store them in an airtight container in the fridge. It’ll keep well for about 3-4 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before placing it in the freezer. When you’re ready to eat it again, thaw it overnight in the fridge and reheat on the stove or in the microwave. It’s just as delicious the next day!
Tips to Make Crockpot Chicken Tortilla Soup
- Prep Ahead: Chop the veggies and measure the spices the night before. Then, in the morning, you only need to toss everything into the crockpot.
- Frozen Chicken: If you forget to thaw the chicken, don’t worry! You can use frozen chicken breasts. Just add an extra hour to your cooking time.
- Add Greens: Sneak in some spinach or kale near the end of the cooking time for an extra nutrient boost.
Variation
Feel free to switch out the chicken for turkey or keep it vegetarian by omitting the meat entirely. You can add extra veggies, like bell peppers or zucchini, to make it even heartier. For those who like a little heat, throw in some jalapeños or swap out the diced tomatoes with green chilies for spicier versions.
FAQs
Can I make this soup on the stovetop instead?
Absolutely! Sauté the onions and garlic in a pot first, then add all the other ingredients. Let it simmer for about 20-30 minutes until the chicken is cooked through.
What can I use instead of chicken broth?
You can use vegetable broth or even water with a splash of apple cider vinegar to give it a bit of tang.
Can I use canned chicken?
Yes, you can! If you’re using canned chicken, add it near the end of the cooking time so it’s heated through without getting dry.
This Crockpot Chicken Tortilla Soup is simple, satisfying, and perfect for any busy family. Give it a try, and I hope it becomes a regular on your dinner table!