Easy and Flavorful Chicken Tortilla Crockpot Soup 🌮🍲
Introduction
Craving something cozy, hearty, and full of flavor? This Chicken Tortilla Crockpot Soup is the ultimate comfort food. With tender shredded chicken, zesty spices, and a rich tomato-chile broth, this set-it-and-forget-it recipe is perfect for busy weeknights or lazy weekends.
The slow cooker does all the work, letting the flavors develop beautifully while keeping the chicken juicy and tender. Top it with crunchy tortilla strips, gooey cheese, and creamy avocado for the ultimate Tex-Mex-inspired bowl of goodness.
Why You’ll Love This Recipe
✅ Easy dump-and-go crockpot meal
✅ Full of bold Mexican-inspired flavors
✅ Perfect for meal prep and family dinners
✅ Customizable toppings to suit your taste
Ingredients
For the Soup:
- 1 pound boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 medium onion, diced
- 2 cloves garlic, minced
- 15 oz can chicken broth
- 1 cup water
- 15 oz can corn, undrained
- 15 oz can diced tomatoes and green chiles (e.g., Rotel), undrained
- 11 oz can enchilada sauce
- 1 packet taco seasoning
- ½ teaspoon chili powder
For the Toppings:
- Shredded cheese
- Crunchy tortilla strips
- Fresh cilantro (optional)
- Sour cream (optional)
- Avocado slices (optional)
Step-by-Step Instructions
1. Prepare the Chicken
- Place the chicken breasts at the bottom of a 5-quart slow cooker.
- Season lightly with salt and pepper.
2. Add Vegetables and Liquids
- Layer the diced onion and garlic on top of the chicken.
- Pour in the chicken broth, water, corn (with liquid), diced tomatoes with green chiles, and enchilada sauce.
3. Season the Soup
- Sprinkle the taco seasoning and chili powder evenly over everything.
- Stir gently to combine, without disturbing the chicken too much.
4. Slow Cook
- Cover with the lid and cook:
- Low: 8–10 hours
- High: 4–5 hours
- The chicken should be fork-tender and infused with all the spices.
5. Shred the Chicken
- About 15 minutes before serving, remove the chicken breasts.
- Shred into bite-sized pieces with two forks.
- Return to the crockpot and stir.
6. Final Simmer
- Let the soup cook for another 10–15 minutes, allowing the flavors to fully meld.
7. Serve and Enjoy
- Ladle the soup into bowls.
- Top with shredded cheese and crunchy tortilla strips.
- Add cilantro, sour cream, or avocado slices for extra flavor.
Expert Tips & Variations
- Make it creamy: Stir in ½ cup of heavy cream or cream cheese before serving.
- Add beans: Black beans or pinto beans work perfectly in this soup.
- Spice it up: Add fresh jalapeños or extra chili powder for more heat.
- Use thighs instead: Boneless chicken thighs will give an even richer flavor.
Nutrition (per serving, without toppings – approx. 6 servings)
- Calories: 230
- Protein: 22g
- Fat: 6g
- Carbohydrates: 24g
- Fiber: 4g
- Sodium: 870mg
FAQs
1. Can I make this soup ahead of time?
Yes! Store it in the fridge for up to 3 days or freeze for up to 3 months.
2. Can I use rotisserie chicken instead?
Absolutely. Just skip the slow cooking step and add shredded chicken in at the end to warm through.
3. What can I serve with tortilla soup?
This soup pairs perfectly with Mexican rice, quesadillas, or a fresh green salad.
🌮🍲 This Easy and Flavorful Chicken Tortilla Crockpot Soup is warm, satisfying, and packed with Tex-Mex flavor. Whether you’re cooking for family, friends, or just yourself, this recipe is a guaranteed hit!