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- 1 lb boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 cup chicken broth - 1 small onion, diced - 2 cloves garlic, minced I love using boneless, skinless chicken breasts for this soup. They cook up tender and juicy. Black beans and corn add great texture and flavor. Diced tomatoes bring a nice kick with their green chilies. Chicken broth gives it a rich base, while onion and garlic add depth. - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste Spices are key to making this soup pop. Ground cumin gives a warm, earthy flavor. Chili powder adds a hint of heat, while smoked paprika gives a nice smokiness. Adjust salt and pepper to make it just right for you. - Fresh cilantro - Diced avocado - Shredded cheese - Tortilla strips Garnishes can take your soup to the next level. Fresh cilantro adds brightness. Diced avocado gives creaminess. Shredded cheese adds richness, and crisp tortilla strips provide a nice crunch. You can mix and match based on your taste! {{ingredient_image_1}} - First, you need to dice one small onion into small pieces. This adds great flavor. - Next, mince two cloves of garlic. This will give your soup a nice aroma. - Rinse and drain one can of black beans and one can of corn. This helps reduce excess salt. - Place the chicken breasts at the bottom of the crockpot. This will keep them juicy. - Add the rinsed black beans, corn, and one can of diced tomatoes with their juices. - Dice the onion and add it on top of the other ingredients. Then, add the minced garlic. - Pour in one cup of chicken broth. This will be the soup's base. - Sprinkle one teaspoon of ground cumin, one teaspoon of chili powder, and half a teaspoon of smoked paprika over the top. - Add salt and pepper to taste. Then, stir everything gently to combine. - Cover the crockpot and set it to cook on low for 6-7 hours. You can cook it on high for 3-4 hours if you're short on time. - When the cooking time is up, remove the chicken breasts. Use two forks to shred the chicken into pieces. - Return the shredded chicken to the soup. Squeeze one lime's juice into the mixture. This adds a bright, fresh flavor. - Taste the soup and adjust the seasoning if needed. Serve it hot, topped with crunchy tortilla strips and fresh cilantro. To make your soup just right, adjust the spices to your taste. Start with the recipe's amounts. Then, taste as you go. If you want more heat, add a touch more chili powder. If you like it smokier, increase the smoked paprika. Adding lime juice at the end brightens the soup. It gives a fresh flavor that cuts through the richness. Just squeeze in the juice and stir. Taste it again and see what you think. You can always add more. The cooking time can change based on how you set your crockpot. Cooking on low takes about 6-7 hours. Cooking on high is faster, at about 3-4 hours. To know when your soup is ready, look for a few signs. The chicken should be tender and easy to shred. The broth will smell amazing, and the veggies will be soft. Serving your soup nicely makes it even better. Use warm bowls to keep the soup hot. It also shows you care about the meal. For a pretty touch, garnish with extra tortilla strips. Add fresh cilantro and a wedge of lime on the side. Avocado and cheese are great options too. They add color and flavor, making your dish look delicious. Pro Tips Use Frozen Chicken: For an even easier prep, you can use frozen chicken breasts directly in the crockpot. Just add a little extra cooking time. Customize Your Spices: Feel free to adjust the spices to suit your taste. Add more chili powder for extra heat or some oregano for a different flavor profile. Make It Creamy: For a creamier soup, stir in a bit of cream cheese or sour cream right before serving. Store Leftovers Wisely: Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage. {{image_2}} You can easily change the chicken in the soup. Try using turkey instead. It has a nice flavor and works well. If you want a vegetarian option, use mushrooms or tofu. Both add texture and taste. You can also mix up the beans. Swap black beans for pinto or kidney beans. You can even skip the beans and add more veggies. Zucchini, bell peppers, or carrots all fit nicely in this soup. Want it milder? Skip the chili powder or just use less. You can also use sweet paprika instead of smoked. This will keep the soup tasty without the heat. If you want it spicier, add more chili powder or use jalapeños. Fresh herbs like cilantro or parsley can brighten up the flavor too. Don't be afraid to experiment with other spices like oregano or cayenne. For gluten-free options, use corn tortillas instead of regular ones. Check the broth label to ensure it’s gluten-free too. If you need a dairy-free version, skip the cheese and use avocado as a topping. Use vegetable broth for a vegan option. This way, you keep all the flavors without animal products. To store leftover soup, let it cool first. Pour it into a container. Use a tight lid to keep it fresh. I recommend glass or BPA-free plastic containers. These help keep the soup from spilling or tasting weird. In the fridge, the soup lasts about three to four days. To freeze the soup, cool it down completely first. Then, pour it into freezer bags or containers. Leave some space at the top, as the soup will expand. Seal them tightly. You can freeze the soup for up to three months. When ready to eat, thaw it overnight in the fridge. For reheating, you can use the microwave or stovetop. If using the microwave, heat in short bursts. Stir often to warm it evenly. On the stovetop, use a pot and heat on low. Stir it gently to keep the flavor and texture. Add a splash of broth if it seems too thick. Yes, you can use frozen chicken in your Crockpot. However, it is important to follow some tips. First, place frozen chicken breasts at the bottom of the pot. Next, add your other ingredients on top. Make sure the chicken cooks all the way through. Cook on high for 5-6 hours or low for 8-10 hours. Use a meat thermometer to check that the chicken reaches 165°F. This way, you'll enjoy a safe and tasty meal without thawing the meat first. You can store leftover Chicken Tortilla Soup in the fridge for about 3-4 days. Use a sealed container to keep it fresh. If you want to save it for longer, freeze it. The soup can stay good for up to 3 months in the freezer. Just make sure to use a freezer-safe container. When you're ready to eat it, thaw it overnight in the fridge. Reheat on the stove or in the microwave to enjoy again. Yes, you can easily make this soup vegetarian. Start by swapping the chicken for cooked beans or lentils. You can use a mix of black beans and pinto beans for extra flavor. Instead of chicken broth, use vegetable broth. Add more veggies such as bell peppers, zucchini, or corn to make it hearty. This way, you can enjoy a delicious vegetarian Chicken Tortilla Soup without missing out on taste. This Chicken Tortilla Soup is simple and tasty. You have learned about key ingredients, from chicken and beans to spices and garnishes. I shared easy steps for preparation, cooking, and serving. With some tips, you can adjust flavors and make variations to suit your taste. Remember to store your leftovers well and reheat them right. By following this guide, you'll create a warming dish everyone enjoys. Dive into your kitchen and whip up this fun meal!

Crockpot Fiesta Chicken Tortilla Soup

A hearty and flavorful chicken tortilla soup made in a crockpot, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 cup chicken broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 1 lime juiced
  • to taste salt and pepper
  • 1 cup tortilla strips (store-bought or homemade)
  • to garnish fresh cilantro
  • optional diced avocado
  • optional shredded cheese

Instructions
 

  • Place the chicken breasts at the bottom of the crockpot.
  • Add the black beans, corn, diced tomatoes (with their juices), diced onion, minced garlic, and chicken broth over the chicken.
  • Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper across the top.
  • Stir everything gently to combine, ensuring that the chicken is somewhat submerged in the mixture.
  • Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours.
  • Once it’s done, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup.
  • Stir in the lime juice and taste, adjusting seasoning as needed.
  • Serve hot, topped with tortilla strips, fresh cilantro, diced avocado, and shredded cheese if desired.

Notes

Serve in warm bowls garnished with extra tortilla strips and a wedge of lime on the side for a zesty touch.
Keyword chicken, crockpot, fiesta, soup, tortilla