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Cozy Crockpot Chicken Tortilla Soup: Easy Fall Dinner

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A warm, comforting, and incredibly easy slow cooker chicken tortilla soup perfect for chilly fall evenings. This hands-off recipe features tender chicken, smoky fire-roasted tomatoes, black beans, and corn in a richly spiced broth, all made effortlessly in the crockpot.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces or 411 grams) fire-roasted diced tomatoes
  • 1 can (4 ounces or 113 grams) diced green chiles
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 can (15 ounces or 425 grams) black beans, drained and rinsed
  • 1 cup (165 grams) frozen corn kernels
  • 1 teaspoon (5 grams) ground cumin
  • 1 teaspoon (5 grams) smoked paprika
  • 1 teaspoon (5 grams) chili powder
  • 1/2 teaspoon (2.5 grams) dried oregano
  • 1/2 teaspoon (2.5 grams) salt
  • 1/4 teaspoon (1 gram) black pepper
  • Juice of 1 lime
  • Tortilla chips or strips (for serving)
  • Shredded Mexican blend cheese (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Lime wedges (for serving)

Instructions

  1. Prep your ingredients first thing in the morning. Dice the onion, mince the garlic, and drain and rinse the black beans.
  2. Layer the ingredients in the crockpot. Start with the diced onion and minced garlic at the bottom. Place the chicken breasts on top of the onions.
  3. Add the canned ingredients. Pour in the fire-roasted diced tomatoes (with their juices), the diced green chiles, the drained black beans, and the frozen corn. Don’t stir yet.
  4. Mix the seasonings. In a small bowl, combine the cumin, smoked paprika, chili powder, dried oregano, salt, and pepper. Sprinkle this mixture evenly over the top of everything in the crockpot. Then pour the chicken broth over the whole thing. Give it a gentle stir to distribute the spices.
  5. Cover the crockpot with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
  6. About 30 minutes before you’re ready to eat, remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the meat.
  7. Return the shredded chicken to the pot. Stir it back into the soup. Taste the broth and adjust the seasoning as needed.
  8. Squeeze the juice of one lime into the soup and stir.
  9. Turn off the crockpot and let the soup sit with the lid on for about 10 minutes.
  10. Ladle the soup into bowls and let everyone add their own toppings: crushed tortilla chips, shredded cheese, diced avocado, fresh cilantro, a dollop of sour cream, and an extra squeeze of lime.

Notes

For best results, don’t lift the lid during cooking. Toasting the spices first adds deeper flavor. Chicken thighs can be substituted for breasts for extra richness. For a thicker soup, blend 1 cup of the cooked soup and stir it back in. The soup is even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: crockpot chicken tortilla soup, slow cooker chicken tortilla soup, easy fall dinner, chicken tortilla soup recipe, cozy soup, fall soup, tortilla soup

Find it online: https://oracooks.com/cozy-crockpot-chicken-tortilla-soup-easy-fall-dinner/