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Cozy Crockpot Chicken Tortilla Soup Recipe with Crispy Strips

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A hearty and flavorful slow-cooked chicken tortilla soup with smoky chipotle, fresh veggies, and homemade crispy tortilla strips, perfect for cozy fall evenings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 4 cups (32 fl oz / 950 ml) low sodium chicken broth
  • 1 can (14.5 oz / 411 g) diced fire-roasted tomatoes
  • 1 cup (8 fl oz / 240 ml) salsa verde
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (5.3 oz / 150 g) corn kernels, fresh or frozen
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1–2 chipotle peppers in adobo, finely chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • Juice of 1 lime
  • For crispy tortilla strips:
  • 4 corn tortillas, cut into thin strips
  • 2 tbsp vegetable or olive oil
  • Pinch of salt
  • Smoked paprika (optional)

Instructions

  1. Add chicken breasts to the crockpot.
  2. Pour in chicken broth, diced fire-roasted tomatoes with juices, and salsa verde. Stir gently to combine.
  3. Add diced onion, minced garlic, chopped chipotle peppers, ground cumin, chili powder, dried oregano, salt, and pepper.
  4. Cover and cook on low for 6 hours or on high for 3 hours.
  5. Remove chicken breasts and shred with two forks. Return shredded chicken to the crockpot.
  6. Stir in black beans and corn kernels. Cook uncovered for another 15-20 minutes to warm through.
  7. While soup warms, cut corn tortillas into thin strips. Toss with oil, salt, and smoked paprika if using.
  8. Heat a skillet over medium-high heat and fry tortilla strips in batches until golden and crisp, about 2-3 minutes per batch. Drain on paper towels.
  9. Stir fresh lime juice into the soup just before serving.
  10. Ladle soup into bowls and top generously with crispy tortilla strips and optional garnishes like diced avocado, shredded cheese, or sour cream.

Notes

Add crispy tortilla strips just before serving to keep them crunchy. If soup tastes flat, brighten with a splash of apple cider vinegar or extra lime juice. For a lighter option, bake tortilla strips at 375°F for 10-15 minutes, tossing halfway through. Frozen chicken breasts can be used but increase cooking time by 1-2 hours on low. Soup can be made in an Instant Pot using sauté and pressure cook functions.

Nutrition

Keywords: chicken tortilla soup, crockpot soup, slow cooker recipe, fall soup, crispy tortilla strips, chipotle soup, easy dinner, comfort food

Find it online: https://flurpchef.com/cozy-crockpot-chicken-tortilla-soup-recipe-with-crispy-strips-easy-and-perfect-for-fall/