This crockpot chicken tortilla soup is the ultimate in comfort food and is loaded with…
This Crockpot Chicken Tortilla Soup is the Ultimate in Comfort Food and Loaded with…
So, imagine it’s one of those chilly evenings. You know the kind where you just want to curl up under a blanket with a bowl of something soul-warming? Well, my friends, let me introduce you to the magic that is Crockpot Chicken Tortilla Soup. It’s like a big hug in a bowl, packed with flavor, and super easy to make. What more could you want? If your taste buds are asking for adventure and your brain is shouting for simplicity, keep reading! 🍲
Why You’ll Love This Soup
Versatile Ingredients
Ever craved something hearty yet light? This soup answers that call! With chicken, black beans, corn, and tomatoes, every bite is a flavorful explosion. Plus, whether you’re trying to eat healthier or just want to clean out your pantry, this recipe has the flexibility to adapt to whatever you’ve got lying around.
Dump-and-Forget
Let’s be real, who has time to stand over the stove for hours? Not I! The beauty of this soup lies in its simplicity. Just dump everything in the crockpot and let it do the work. So, what can you do while your kitchen fills with delicious aromas? Netflix binge, scroll through TikTok, or even tackle that pile of laundry. Yes, that one. 🙄
Comfort Food Central
Need I say more? If you’re feeling under the weather or just battling the Monday blues, a steaming bowl of this goodness will lift your spirits. It’s like a warm blanket on a cold night—and who can say no to that?
What You’ll Need: Ingredients Galore
To create the dish that’s about to change your week, here’s what you’ll be gathering. Feel free to grab a pen or take a mental note, but trust me on this one—these ingredients are gold!
- 1 pound of boneless, skinless chicken breasts
- 1 can of black beans (drained and rinsed)
- 1 can of corn (or frozen, if you prefer)
- 1 can of diced tomatoes (with green chilies for an extra kick!)
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2-3 cups of chicken broth (depending on how soupy you want it)
- 1 tablespoon of taco seasoning (or more if you vibe with spice)
- Tortilla chips (for topping)
- Cheese, avocado, and cilantro (because we’re fancy like that)
Directions: The Easy-Peasy Steps
Step 1: Prep Your Ingredients
Chop the onion, mince the garlic, and if your chicken is whole, shred it into pieces. Not a fan of prep work? Don’t worry; you can skip some of this jazz if you’re in a rush. Just don’t skimp on love!
Step 2: Fill the Crockpot
Throw the chicken in first, and then layer on the beans, corn, tomatoes, onion, and garlic. Pour in the chicken broth and sprinkle taco seasoning like it’s confetti because who doesn’t like a little extra flair?
Step 3: Let It Cook
Set your crockpot to low for about 6-8 hours. If you’re in a hurry (and who isn’t?), you can crank it up to high for about 4 hours. Just sit back and let the magic happen.
Step 4: Shred the Chicken
Once the cooking time is up, fish out the chicken and shred it with two forks. Return the shredded goodness back into the soup, giving everything a good stir. It’s a little messy, but isn’t that the fun of cooking?
Step 5: Serve It Up!
Ladle the hot soup into bowls and let your creative genius shine! Top it with crushed tortilla chips, shredded cheese, diced avocado, and fresh cilantro for that winning look. 🙌 Your taste buds are about to throw a party!
Tips for the Perfect Soup Experience
Spice Level Adjustments
Love it spicy? Add diced jalapeños or a splash of hot sauce! If your palate prefers mild, stick to the basics. And if you’re unsure? Taste as you go! When it comes to pretentious tastes, you can be the judge of your masterpiece.
Experiment with Toppings
This isn’t a “one topping” affair, my friend. Get wild with it! Sour cream, lime wedges, or even a dollop of guacamole elevate your bowl from ordinary to Instagram-worthy. Bonus points if you take a pic before digging in!
Make It Ahead of Time
Running late on a busy weekday? No problem! Make this soup on a Sunday and enjoy it throughout the week. It tastes even better the next day (yes, really). Because who’d argue with a slow-cooked soup that’s been marinating in its own marvelous juices?
Common Questions About Chicken Tortilla Soup
Q: Can I use frozen chicken?
A: Absolutely! Toss that frozen chicken in the pot—just make sure to cook it longer, around 8-10 hours on low or 5-6 on high.
Q: What if I don’t have taco seasoning?
A: No worries at all. Just use a mix of cumin, chili powder, and onion powder to taste. You’re basically a chef at this point. 👨🍳
Q: Can I make this vegan?
A: You sure can! Swap the chicken for fire-roasted veggies and replace the broth with vegetable broth. Your vegan friends will love you for it!
Conclusion: Relish Every Spoonful
There you have it—the ultimate Crockpot Chicken Tortilla Soup that’s ready to swoop in and save your dinner dilemma! With minimal prep, maximum flavor, and loads of comfort, this dish is a go-to in my house. I genuinely don’t think I could ever get tired of it!
So, the next time life hands you a dreary day or a busy schedule, remember: simply dump all your ingredients in a crockpot and let it do the labor. You’re basically a culinary wizard at this point, and you deserve that “soup of the day” mug casually resting on your countertop. ☕️
Go ahead, try it out, and let me know how it changes your week—or at the very least, how it flavors your day! Happy cooking!
Print
Crockpot Chicken Tortilla Soup
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Paleo
Description
A comforting and flavorful chicken tortilla soup cooked in a crockpot, perfect for chilly evenings.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can black beans (drained and rinsed)
- 1 can corn (or frozen)
- 1 can diced tomatoes (with green chilies)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2–3 cups chicken broth
- 1 tablespoon taco seasoning
- Tortilla chips (for topping)
- Shredded cheese, diced avocado, and cilantro (for garnish)
Instructions
- Prep your ingredients: Chop the onion, mince the garlic, and shred the chicken if whole.
- Fill the crockpot: Layer the chicken, beans, corn, tomatoes, onion, and garlic. Pour in the chicken broth and sprinkle taco seasoning.
- Cook: Set the crockpot to low for 6-8 hours or high for 4 hours.
- Shred the chicken: Once cooked, shred the chicken and return it to the soup, stirring well.
- Serve: Ladle the soup into bowls and top with crushed tortilla chips, cheese, avocado, and cilantro.
Notes
Adjust spice levels with jalapeños or hot sauce. Experiment with different toppings and make it ahead of time for a convenient meal.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
