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Easy Crockpot Chicken Tortilla Soup
Nawaal Ahmed

Easy Crockpot Chicken Tortilla Soup

Easy Crockpot Chicken Tortilla Soup
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6
Course: Soup
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb 680 g boneless skinless chicken breasts
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 15 oz/425 g can black beans, drained and rinsed
  • 1 15 oz/425 g can corn, drained (or 1 ½ cups frozen)
  • 1 15 oz/425 g can fire-roasted diced tomatoes
  • 1 10 oz/285 g can diced tomatoes with green chiles
  • 4 cups 950 ml low-sodium chicken broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper

Equipment

  • 6-quart slow cooker (Crockpot)
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Can opener
  • Spatula
  • Ladle
  • Airtight storage containers

Method
 

  1. Place chicken breasts in the base of a 6-quart slow cooker.
  2. Scatter diced onion and minced garlic over the chicken.
  3. Add black beans, corn, fire-roasted tomatoes, and green chilies to the pot.
  4. Pour in chicken broth so the ingredients are just submerged.
  5. Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper evenly over the top.
  6. Stir gently to combine all ingredients without displacing the chicken too much.
  7. Cover the slow cooker and cook on LOW for 6–8 hours or on HIGH for 4–5 hours until the chicken is tender.
  8. Remove the chicken and shred it with two forks, then return it to the soup.
  9. Give the soup a final stir and let it warm through for 10 minutes.
  10. Taste and adjust seasoning if needed before serving.

Notes

For even deeper flavor, let the soup rest on warm for 10–15 minutes before serving so the spices fully settle and blend together beautifully.