Description
This crockpot chicken tortilla soup is a comforting, Tex-Mex inspired dinner that’s easy to make and packed with flavor. Just toss everything in the slow cooker and let it do the work—perfect for busy weeknights and meal prep.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (15 oz) can black beans, rinsed
- 1 cup corn kernels (frozen or canned)
- 2 medium bell peppers, diced
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low-sodium preferred)
- 1 cup chunky salsa (medium or mild)
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Juice of 1 lime
- 1/2 cup chopped cilantro (optional, for topping)
- Tortilla strips (store-bought or homemade, for topping)
Instructions
- Dice bell peppers, onion, and garlic.
- Place chicken thighs or breasts at the bottom of the crockpot.
- Add diced tomatoes, black beans, corn, bell peppers, onion, garlic, salsa, cumin, chili powder, salt, and pepper.
- Pour chicken broth over all ingredients.
- Stir to distribute seasonings and ensure chicken is mostly covered by liquid.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is tender.
- Shred chicken with two forks directly in the crockpot and stir back into soup.
- Add lime juice and stir.
- Taste and adjust seasoning as needed.
- Serve hot, topped with tortilla strips, cheese, avocado, sour cream, cilantro, or your favorite toppings.
Notes
Use boneless skinless thighs for best flavor and tenderness. Don’t skip the lime juice—it brightens the soup. Make homemade tortilla strips by slicing corn tortillas, tossing with oil and salt, and baking at 400°F for 8-10 minutes. For extra thickness, blend 1 cup of the soup (beans and veggies only) and stir back in. Adjust spice level with jalapeño or chipotle in adobo. Leftovers freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 265
- Sugar: 6
- Sodium: 750
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 28
- Fiber: 5
- Protein: 21
Keywords: crockpot chicken tortilla soup, slow cooker, Tex-Mex, easy dinner, comfort food, meal prep, gluten-free, healthy soup, chicken soup, family dinner