Cozy Crockpot Chicken Tortilla Soup – Easy Winter Dinner
A rich, smoky, and hearty chicken tortilla soup made effortlessly in the slow cooker. This comforting recipe features tender shredded chicken, fire-roasted tomatoes, black beans, and corn, all simmered to perfection for a soul-warming meal on cold winter nights.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (LOW) or 3-4 hours (HIGH)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
- 14.5 oz can fire-roasted diced tomatoes (undrained)
- 10 oz can Rotel tomatoes with green chiles (undrained)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups (32 oz) low-sodium chicken broth
- 15 oz can black beans, drained and rinsed
- 1 cup frozen corn
- 1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce
- 2 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp dried oregano (preferably Mexican oregano)
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper (plus more to taste)
- Juice of 2 limes (about 2 tbsp)
- For toppings: crushed tortilla chips, shredded cheddar or Monterey Jack cheese, diced avocado, fresh cilantro, sour cream or Greek yogurt, extra lime wedges
Instructions
- Prep the aromatics: Dice the yellow onion and mince the garlic.
- Layer the ingredients: Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, minced garlic, fire-roasted tomatoes (with juice), Rotel (with juice), drained black beans, and frozen corn.
- Add the seasonings: Sprinkle the ground cumin, chili powder, dried oregano, and the minced chipotle pepper with adobo sauce over the top. Pour the chicken broth around the chicken, trying not to wash the spices off the chicken. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Slow cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
- Shred the chicken: Carefully remove the chicken breasts from the slow cooker using tongs and place on a cutting board. Let rest for 2-3 minutes, then shred with two forks.
- Finish the soup: Return the shredded chicken to the slow cooker. Stir in the fresh lime juice. Taste and adjust seasoning with additional salt, pepper, or cumin if needed.
- Serve: Ladle the hot soup into bowls. Let everyone top their own bowl with crushed tortilla chips, shredded cheese, diced avocado, sour cream, and fresh cilantro. Serve with extra lime wedges on the side.
Notes
For deeper flavor, toast the cumin and chili powder in a dry skillet for 30 seconds before adding. Always add lime juice at the end to avoid bitterness. To thicken the broth, mash some black beans against the side of the slow cooker or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and cook for 15 more minutes. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 8
- Sodium: 800
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 8
- Protein: 35
Keywords: chicken tortilla soup, crockpot soup, slow cooker soup, winter dinner, easy soup, Mexican soup, comfort food