THE BEST CROCK POT CHICKEN TORTILLA SOUP Recipe

This Crock Pot Chicken Tortilla Soup quickly became my go-to comfort bowl. Tender chicken, zesty tomatoes and a medley of spices spark bold flavors while tortilla strips add a satisfying crunch. The splash of fresh lime ties everything together in a hearty, yet simple meal that’s a total crowd pleaser.

I love making this Crock Pot Chicken Tortilla Soup because its packed with good-for-you ingredients and is really easy to put together. I start with 1 1/2 lbs boneless, skinless chicken breasts, then add a diced onion, minced garlic, and chopped red bell pepper.

I mix in two cans of diced tomatoes with green chilies, a can of black beans, and a cup of corn kernels. I use four cups of low sodium chicken broth and a cup of chunky salsa to give it that rich flavor.

I like to season everything with a tsp of ground cumin, a tsp of chili powder, plus salt and pepper to taste. Finally, I squeeze in the juice of one lime and top the soup with tortilla strips.

With a high protein content and plenty of vitamins from the veggies, I think its a healthy and filling meal ideal for any day.

Why I Like this Recipe

1. I really like this recipe because it’s quick and easy to throw together. I can just dump all the ingredients in my crock pot, set it, and come back to a hot meal without too much fuss.
2. I love the mix of flavors—the spicy tomatoes with green chilies, the savory garlic, and the zing from the lime really make every bite interesting.
3. I appreciate how versatile it is. I can always change up the toppings like adding a bit of sour cream or cheese, depending on my mood; it makes the soup feel fresh each time.
4. I also like that it’s one of those recipes where I don’t have to worry about cleaning up too much; since it cooks all in one pot, it’s super convenient and saves a lot of time.

Ingredients

• Chicken breasts: Great source of protein that helps build muscles and fuels your meal.
• Diced Tomatoes: They bring natural sweetness, acidity, and loads of vitamins for health.
• Black Beans: These provide fiber and protein, plus an earthy, hearty flavor to the soup.
• Corn kernels: They add carbohydrates and a subtle, sweet crunch each time you savor it.
• Lime Juice: Its tangy, bright flavor lifts the dish and nicely balances the spices.
• Chunky Salsa: Adds a zesty kick with herb mix, it’s really yummy.
• Red Bell Pepper: Delivers a crisp texture and vitamin boost that warms up the flavor.

Ingredient Quantities

• 1 1/2 lbs boneless, skinless chicken breasts
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 cans (14.5 oz each) diced tomatoes with green chilies
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned)
• 4 cups low sodium chicken broth
• 1 cup chunky salsa
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Juice of 1 lime
• Tortilla strips for topping
• Sour cream (optional for garnish)
• Shredded cheese (optional for garnish)
• Fresh cilantro, chopped (optional for garnish)

How to Make this

1. Place the chicken breasts in your crock pot and top with the diced onion, minced garlic, and chopped red bell pepper.

2. Pour in the two cans of diced tomatoes with green chilies, the can of black beans (drained and rinsed) and the cup of corn.

3. Add the chunky salsa and pour in the four cups of low sodium chicken broth over everything.

4. Sprinkle in the teaspoon of ground cumin and the teaspoon of chili powder then season with salt and pepper to taste.

5. Give everything a gentle stir so all the flavors mix together nicely.

6. Cover the crock pot and cook on low for about 4 to 6 hours or on high for 2 to 3 hours until the chicken is tender.

7. Once the chicken is cooked, take it out and shred it with two forks then return it back into the soup.

8. Squeeze in the juice of one lime and stir it in well.

9. Ladle the soup into bowls and top with tortilla strips.

10. If you like, add a dollop of sour cream, some shredded cheese and a sprinkle of chopped cilantro on top then serve warm and enjoy your delicious soup!

Equipment Needed

1. Crock pot – used to cook the soup slowly so the chicken and veggies come out tender
2. Cutting board – for dicing the onion, chopping the red bell pepper, and mincing garlic
3. Chef’s knife – necessary for cutting the ingredients properly
4. Measuring cups and spoons – to measure out the chicken broth, salsa, cumin, and chili powder
5. Can opener – to open the cans of diced tomatoes with green chilies and black beans
6. Stirring spoon – for mixing the ingredients in the crock pot
7. Forks – you’ll need two to shred the chicken after it cooks
8. Ladle – to serve out the soup into bowls
9. Citrus juicer (or your hand) – to extract the lime juice for that final step

FAQ

• Q: How long should the chicken cook in the crock pot?
  A: The chicken should cook on low for about 6-8 hours so it gets really tender and full of flavor.
• Q: Do i need to shred the chicken before serving?
  A: Yea, it’s best to shred the chicken in the crock pot itself, mixing it into the soup so every bite is packed with flavor.
• Q: Can i substitute other meats or add extra veggies?
  A: Sure, you can use turkey breasts instead of chicken or add more veggies like zucchini if you want a twist on the original.
• Q: How long can i store the leftovers?
  A: You can keep any leftovers in an airtight container in the fridge for 3-4 days.
• Q: Can this soup be made spicier?
  A: Absolutely, if you like heat try increasing the chili powder or adding a minced jalapeno for an extra kick.

THE BEST CROCK POT CHICKEN TORTILLA SOUP Recipe Substitutions and Variations

• If you dont have chicken breasts, you can use chicken thighs or even a store bought rotisserie chicken shredded up in the soup.
• If you’re short on the diced tomatoes with green chilies, use plain diced tomatoes and add some chopped jalapeno or a little hot sauce to get the heat.
• Instead of black beans, you could swap in kidney beans or pinto beans which will work just as well.
• You can replace the chunky salsa with a homemade pico de gallo or a salsa verde if that’s what you have on hand.

Pro Tips

1. If you got the time, try to quickly sear the chicken in a pan first – it really locks in flavor and juices, making your soup taste richer.
2. Let the soup simmer uncovered in the last half hour of cooking so some extra liquid can evaporate, which gives you a thicker, more concentrated broth.
3. Always taste your soup right before serving and adjust the seasonings, like the salt or extra chili powder, since the flavor can change a bit during the long cooking process.
4. Squeeze in the lime juice right at the end so all that fresh tang stays bright; heating it too long takes away its punch.