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Crowd-Pleasing Crockpot Chicken Tortilla Soup

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This easy, set-it-and-forget-it crockpot chicken tortilla soup is smoky, rich, and deeply satisfying. Perfect for game days, potlucks, or cozy nights in, it’s a crowd-pleaser that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained (or 1.5 cups frozen corn)
  • 4 cups low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 chipotle pepper in adobo sauce, minced + 1 tablespoon adobo sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Juice of 2 limes
  • Crunchy tortilla strips or chips (for serving)
  • Shredded Mexican blend cheese or sharp cheddar (for serving)
  • Diced avocado (for serving)
  • Fresh cilantro, chopped (for serving)
  • Sour cream or crema (for serving)
  • Lime wedges (for serving)

Instructions

  1. Prep your aromatics: Dice the onion and mince the garlic.
  2. Layer the ingredients in the crockpot: Place the chicken at the bottom. Add the onion, garlic, fire-roasted tomatoes (with juices), diced green chiles, drained black beans, and corn.
  3. Build the broth: In a small bowl, whisk together the chicken broth, tomato paste, minced chipotle pepper, adobo sauce, cumin, smoked paprika, dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Pour over the ingredients in the crockpot and stir gently.
  4. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  5. Shred the chicken: Remove the chicken to a cutting board or bowl. Use two forks (or a hand mixer on low) to shred into bite-sized pieces.
  6. Return the chicken to the pot: Stir the shredded chicken back into the soup. Taste and adjust seasoning.
  7. Finish with lime juice: Squeeze the juice of 2 limes into the soup and stir.
  8. Warm through: Let the soup simmer on LOW for another 5-10 minutes.
  9. Serve and garnish: Ladle into bowls and let everyone customize with tortilla strips, cheese, avocado, cilantro, sour cream, and lime wedges.

Notes

For a thicker broth, mash some black beans against the side of the pot before adding the chicken back. For a milder soup, use only the adobo sauce and skip the chipotle pepper. The soup can be held on the ‘Warm’ setting for 2-3 hours.

Nutrition

Keywords: chicken tortilla soup, crockpot soup, slow cooker soup, Mexican soup, easy soup, crowd-pleasing soup

Find it online: https://flurpchef.com/crowd-pleasing-crockpot-chicken-tortilla-soup-easy-and-best/