Are you craving a warm, comforting bowl of soup that’s bursting with flavor? Look no further! This Crockpot Chicken Tortilla Soup is cozy, creamy without the cream, and oh-so-easy to make. Imagine tender chicken simmered to perfection with hearty black beans, sweet corn, and zesty diced tomatoes, all coming together for a deliciously satisfying meal. It’s like a hug in a bowl! Perfect for chilly nights or when you need something nourishing after a busy day. And the best part? You can make it all in your crockpot, so you can set it and forget it!
Why You’ll Love Crockpot Chicken Tortilla Soup (Creamy, Easy, and Cozy)
This soup is not just a recipe; it’s a total game changer! It brings together a creamy texture (thanks to those tomatoes and broth) and the crunch of tortilla chips into every spoonful. You’ll be amazed at how simple it is to whip up with ingredients you probably have in your pantry. Plus, it’s perfect for meal prepping or sending leftovers to school or work.
Benefits of Crockpot Chicken Tortilla Soup:
- Speedy Preparation: Toss everything in your crockpot and let it do the work!
- Great Texture: Hearty and thick, it’s satisfying and filling.
- Pantry-friendly: Uses accessible ingredients that you might already have.
- Perfect for Meal Prep: Make a big batch for easy lunches or dinners.
- Customizable: Adjust the spices to suit your taste!
- Diet Friendly: Easy to make gluten-free or dairy-free.
- Kid-approved: Even the picky eaters will love it!
Key Ingredients for Crockpot Chicken Tortilla Soup
- 1.5 lbs boneless, skinless chicken breasts – Adds protein and absorbs all the flavorful broth.
- 1 (15 oz) can black beans – Adds creaminess and fiber; substitute with kidney beans if needed.
- 1 (15 oz) can corn – Sweet bursts of corn make the soup delightful.
- 1 (28 oz) can diced tomatoes, undrained – Provides the base, creating a rich, tangy broth.
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained – Brings a little heat and flavor excitement!
- 1 (14.5 oz) can chicken broth – A great liquid base; use vegetable broth for a vegetarian version.
- 1 (1 oz) packet taco seasoning – Essential for that taco flavor.
- 1 tsp cumin – Adds warmth and earthiness.
- 1/2 tsp chili powder – For a touch of kick.
- 1/4 cup chopped fresh cilantro (optional garnish) – Freshness to brighten up the dish.
- Tortilla chips, shredded cheese, sour cream, avocado (for serving) – Delicious toppings for that added texture and flavor.
Ready to cook? See the recipe card for exact measurements below.
How to Make Crockpot Chicken Tortilla Soup
Phase 1 – Prep
- Gather all your ingredients.
- Rinse and drain the black beans and corn.
- Chop the fresh cilantro if you’re using it for garnish.
Phase 2 – Cook/Assemble
- Place the chicken on the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, Rotel, and chicken broth.
- Sprinkle in the taco seasoning, cumin, and chili powder.
- Give it a gentle stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
Phase 3 – Serve
- When the chicken is cooked through and tender, shred it in the pot with two forks.
- Stir everything together and taste—add salt or more spices if needed.
- Serve with tortilla chips, a sprinkle of cheese, a dollop of sour cream, and avocado.
Pro Tips for the Best Results
- Use Frozen Chicken: It’s okay to use frozen chicken breasts as they’ll cook beautifully in the slow cooker!
- Don’t Skip the Toppings: They elevate the flavor and texture, making it more enjoyable.
- For a Meal Prep Time Saver: Make a double batch; it’s great for freezing or enjoying throughout the week.
Common Mistakes to Avoid
- Overcooking the Chicken: If you cook the chicken for too long, it can become dry. Stick to the recommended cooking times for juicy chicken.
- Ignoring the Spices: If you skip the seasoning or use too little, your soup might taste bland. Find a balance that suits your taste!
- Not Stirring Enough: The ingredients can stick at the bottom if not stirred occasionally. Give it a gentle mix halfway through cooking.
Recipe Variations
- Gluten-Free: Use certified gluten-free tortilla chips and chicken broth.
- Dairy-Free: Skip the cheese and sour cream or use dairy-free options.
- Extra Spicy: Add jalapeños or more chili powder for a kick.
- Herbal Twist: Add a squeeze of lime juice or some fresh herbs like oregano.
- Stovetop Version: Just simmer everything in a pot on medium heat for about 30-40 minutes!
How to Serve Crockpot Chicken Tortilla Soup
Best Pairings: Pair it with a crunchy side salad for a wholesome meal.
Toppings & Garnishes: Enjoy with avocado slices, fresh cilantro, and crispy tortilla chips.
Drink Pairing: A refreshing iced tea or a light beer works perfectly!
Make Ahead & Storage
Can I Meal Prep This?
Yes! This soup is fantastic for meal prep; just store it in individual containers for easy grab-and-go meals.
Storing Leftovers
Store leftovers in airtight containers in the fridge for up to 3-4 days.
Freezing
Freeze the soup in freezer-safe containers for up to 3 months. Just remember that the texture of some ingredients, like corn, may change slightly after freezing.
Reheating
To reheat, warm it in the microwave for 3-4 minutes, stirring halfway. You can also heat it on the stove over medium heat until hot.
FAQs
Can I use frozen chicken?
Yes, frozen chicken breasts work well! Just sprinkle seasoning on top and let the slow cooker do its magic.
How to make it extra creamy without cream?
You can add a splash of coconut milk or blended avocado for a creamy texture!
Can I double it?
Absolutely! Just make sure your crockpot is large enough to hold double the ingredients.
How to fix a too-thick soup?
Add a little more broth or water until you reach your desired consistency.
This Crockpot Chicken Tortilla Soup is a sure way to bring warmth and flavor to your table. It’s creamy (and creamy without cream!), easy to prep, and perfect for cozy nights in. Give it a try, and don’t forget to let us know how you enjoyed it!
Crockpot Chicken Tortilla Soup
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts Adds protein and absorbs all the flavorful broth.
- 1 15 oz can black beans Adds creaminess and fiber; substitute with kidney beans if needed.
- 1 15 oz can corn Sweet bursts of corn make the soup delightful.
- 1 28 oz can diced tomatoes, undrained Provides the base, creating a rich, tangy broth.
- 1 10 oz can Rotel (diced tomatoes with green chilies), undrained Brings a little heat and flavor excitement!
- 1 14.5 oz can chicken broth A great liquid base; use vegetable broth for a vegetarian version.
- 1 1 oz packet taco seasoning Essential for that taco flavor.
- 1 tsp cumin Adds warmth and earthiness.
- 1/2 tsp chili powder For a touch of kick.
- 1/4 cup chopped fresh cilantro (optional garnish) Freshness to brighten up the dish.
Serving Toppings
- to taste tortilla chips For serving.
- to taste shredded cheese For serving.
- to taste sour cream For serving.
- to taste avocado For serving.
Instructions
Preparation
- Gather all your ingredients.
- Rinse and drain the black beans and corn.
- Chop the fresh cilantro if you’re using it for garnish.
Cooking
- Place the chicken on the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, Rotel, and chicken broth.
- Sprinkle in the taco seasoning, cumin, and chili powder.
- Give it a gentle stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
Serving
- When the chicken is cooked through and tender, shred it in the pot with two forks.
- Stir everything together and taste—add salt or more spices if needed.
- Serve with tortilla chips, a sprinkle of cheese, a dollop of sour cream, and avocado.