Chicken tortilla soup is a comforting classic, perfect for a chilly evening or a busy weeknight. This crock-pot recipe simplifies the process, allowing you to enjoy delicious, homemade soup with minimal effort. The slow cooking method ensures tender chicken and deeply flavorful broth, making this a crowd-pleasing favorite.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can diced green chilies, undrained (optional, for extra spice)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Tortilla chips, shredded cheese, avocado, sour cream, cilantro for serving
Instructions:
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Sear the Chicken (Optional but Recommended): While not strictly necessary, searing the chicken breasts before adding them to the slow cooker adds a layer of depth to the flavor. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly browned. This step is easily skipped if you're short on time.
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Combine Ingredients in Slow Cooker: Place the seared (or unseared) chicken breasts in the bottom of your slow cooker. Add the chopped onion and minced garlic. Pour in the crushed tomatoes, diced tomatoes, chicken broth, corn, black beans, green chilies (if using), chili powder, cumin, oregano, and cayenne pepper (if using). Season with salt and pepper to taste.
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Slow Cook: Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
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Shred the Chicken: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the soup.
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Serve: Ladle the soup into bowls and top with your favorite toppings such as tortilla chips, shredded cheese, avocado slices, a dollop of sour cream, and fresh cilantro.
Frequently Asked Questions (FAQs)
Can I use bone-in chicken?
Yes, you can absolutely use bone-in chicken breasts or thighs. If using bone-in chicken, you'll need to increase the cooking time to ensure the chicken is fully cooked and falls off the bone easily. Expect to cook on low for 8-10 hours or on high for 4-6 hours.
How can I make this soup spicier?
For a spicier soup, add more cayenne pepper, or include a jalapeño pepper, finely chopped, along with the onion and garlic. You can also use a spicier variety of chili powder.
Can I make this soup in advance?
Yes! This soup tastes even better the next day. Make it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
What are some other good toppings for this soup?
Besides the suggestions above, you can also add chopped red onion, lime wedges, a drizzle of hot sauce, or even a fried egg for extra richness and protein. Get creative and experiment with your favorite toppings!
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months in the freezer.
This Crock-Pot Chicken Tortilla Soup recipe is a simple yet satisfying meal that’s perfect for busy weeknights or casual gatherings. Enjoy!
