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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 (15 oz) diced tomatoes with green chilies - 1 medium onion, chopped - 2 cloves garlic, minced In this soup, chicken is the star. I use boneless, skinless chicken breasts to keep it lean and tender. The black beans add protein and fiber, while the corn lends a touch of sweetness. Diced tomatoes with green chilies give the soup a nice kick and vibrant color. Don't forget the onion and garlic; they provide a solid base for flavor. - 4 cups chicken broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper, to taste The chicken broth is key for richness. I prefer low-sodium broth to control the salt. Chili powder brings heat, while cumin adds earthiness. Smoked paprika enhances the soup with a lovely smokiness. Adjust salt and pepper to your taste. These spices create a perfect blend of flavors. - Juice of 1 lime - Tortilla strips, for serving - Fresh cilantro, chopped, for garnish - Avocado slices, for garnish (optional) Finishing touches make a big difference. Lime juice brightens the entire dish, adding a fresh zing. I like to top the soup with crispy tortilla strips for crunch. Fresh cilantro adds a burst of flavor and color. If you love avocado, add some slices for creaminess. These garnishes elevate the meal from good to great! {{ingredient_image_1}} Start by layering the chicken at the bottom of the crockpot. Use 1 lb of boneless, skinless chicken breasts. Next, add the chopped onion, minced garlic, black beans, corn, and diced tomatoes on top. Make sure everything is spread out evenly. Then, pour in 4 cups of chicken broth. This broth will keep your soup rich and flavorful. Now it’s time to add flavor! Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the mixture. I like to use 1 tablespoon of chili powder and 1 teaspoon each of cumin and smoked paprika. This combo packs a punch! Ensure that all the seasonings coat the ingredients well. Cover the crockpot and set it to cook. You can choose low for 6-8 hours or high for 3-4 hours. The low setting allows flavors to blend better. Check for doneness by making sure the chicken is cooked through. It should shred easily when done. When the chicken is ready, remove it from the crockpot. Use two forks to shred the chicken into bite-sized pieces. This step is quick and easy. After shredding, return the chicken to the soup. This adds more texture and flavor. Squeeze in the juice of 1 lime and stir the soup well. The lime juice brightens the flavors. This step makes the soup taste fresh and lively. Serve the soup hot, garnished with tortilla strips, fresh cilantro, and avocado slices if you like. The tortilla strips add crunch, while the avocado brings creaminess. This soup is not just a meal; it’s a comforting bowl of joy! - Adjusting spice levels: You can change the heat by adding more or less chili powder. For a mild soup, use just half a tablespoon. If you love spice, try adding jalapeños or hot sauce. - Adding extra vegetables: Feel free to toss in more veggies. Chopped bell peppers, zucchini, or carrots work well. They add nutrition and flavor, making the soup even better. - Ensuring even cooking: Cut chicken into smaller pieces for even cooking. This helps the chicken cook through and stay tender. Stir the ingredients halfway through cooking if you can. - Avoiding dryness in chicken: To keep the chicken moist, use enough broth. If the soup seems thick, add a splash of water or broth. This keeps the chicken juicy and flavorful. - Pairing with sides or beverages: Serve the soup with warm corn tortillas or crusty bread. A fresh salad on the side adds crunch. For drinks, try a cold glass of iced tea or a light beer. This makes the meal complete and satisfying. Pro Tips Use Fresh Ingredients: Fresh onion and garlic will enhance the flavors of your soup, making it more aromatic and delicious. Customize the Spice Level: Adjust the amount of chili powder to suit your taste. Adding jalapeños or hot sauce can give it an extra kick! Make It a Meal: Serve the soup with a side of crusty bread or over rice to create a more filling dish. Store Leftovers Properly: Allow the soup to cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. {{image_2}} You can make this soup vegetarian. Simply swap the chicken with tofu. Use firm tofu for the best texture. You can also add more beans like kidney or pinto. These options keep the protein high and add great flavor. If you want to try different meats, you can use turkey, beef, or pork. Ground turkey works well and cooks fast. Shredded beef or pork also fits nicely. Adjust your cooking time to ensure the meat is tender. Feel free to change up the veggies. Use seasonal vegetables like zucchini or bell peppers. Different beans can also add variety. Chickpeas or lentils are tasty options. Each swap can give a fresh twist to your soup. After you make your soup, let it cool to room temperature. Then, store it in an airtight container. You can keep it in the fridge for about 3 to 4 days. Make sure to label the container with the date. This helps you know when to eat it. If you want to enjoy the soup later, freezing is a great option. To freeze the soup, first cool it completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for the soup to expand when frozen. You can keep it in the freezer for up to 3 months. When you're ready to enjoy it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. When reheating, do it slowly to keep the flavors intact. If using the stove, heat it over medium-low heat. Stir it often to avoid sticking. If you're using a microwave, heat it in short intervals. Stir in between to ensure even heating. You can also add a little chicken broth if it seems too thick. This keeps the soup tasty and smooth. To add heat, you can use several methods: - Add diced jalapeños or serrano peppers. - Stir in some hot sauce. - Increase the chili powder amount. - Use a spicy salsa instead of regular diced tomatoes. These ideas will bring warmth to your soup and enhance its flavor. Yes, you can use frozen chicken in your soup. Just keep these points in mind: - Cook on high for about 4-5 hours. - Make sure the chicken reaches 165°F for safety. - If you can, shred the chicken during the last hour. This way, the chicken will soak in the flavors. This soup pairs well with many sides: - Cornbread is a classic choice. - Serve tortilla chips for crunch. - A fresh garden salad adds a nice contrast. - You can also offer quesadillas as a hearty side. These options will create a well-rounded meal. In the fridge, your soup will last about 3-4 days. To store it safely: - Keep it in an airtight container. - Make sure it cools down before sealing. - If you notice any off smells or colors, throw it out. Storing it well helps keep it tasty for later. You can make a delicious Crockpot Chicken Tortilla Soup with simple, fresh ingredients. Start with chicken, beans, and spices to build flavor. Layer everything in your Crockpot for easy cooking, adjust the spices to your taste, and don’t forget the garnishes. This dish is versatile; swap ingredients, try vegetarian options, and customize as you like. With the right tips, you can store and reheat your soup while keeping it tasty. Now it’s time to enjoy your warm, hearty soup anytime.

Spicy Crockpot Chicken Tortilla Soup

A hearty and flavorful chicken tortilla soup made in a crockpot, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 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 (15 oz) diced tomatoes with green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • 1 Juice of lime
  • to serve Tortilla strips
  • to garnish Fresh cilantro, chopped
  • optional Avocado slices

Instructions
 

  • Place the boneless chicken breasts at the bottom of the crockpot.
  • Add the chopped onion, minced garlic, black beans, corn, and diced tomatoes on top of the chicken.
  • Pour in the chicken broth, ensuring that all ingredients are submerged in the liquid.
  • Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the mixture.
  • Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily.
  • Once cooked, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken back to the soup.
  • Squeeze in the lime juice and stir well to combine the flavors.
  • Serve the soup hot, garnished with tortilla strips, fresh cilantro, and avocado slices if desired.

Notes

Feel free to adjust the spices according to your heat preference.
Keyword chicken, crockpot, soup, spicy, tortilla