THE BEST CROCK POT CHICKEN TORTILLA SOUP Recipe

I discovered this Crock Pot Chicken Tortilla Soup and it’s superb. Slow-cooked chicken mingles with spicy tomatoes, black beans, and sweet corn. The tang of lime and crunch of tortilla chips add an irresistible twist on comfort food, leaving me with an unforgettable, satisfying bowl that instantly brightens any day.

I love my Crock Pot Chicken Tortilla Soup because its packed with nutritious ingredients and its really easy to make. I start with 2 lbs boneless, skinless chicken breasts which provide lean protein to help with muscle building.

Then I add 4 cups low-sodium chicken broth to keep it heart healthy along with a 14.5 oz can of diced tomatoes with green chiles that bring in vitamin C and flavor. I like to toss in a 15 oz can of black beans and 1 cup of frozen sweet corn, giving the soup fiber and natural sweetness.

A medium chopped onion, 3 cloves of minced garlic, 1 tsp ground cumin and 1 tsp chili powder add depth and warmth to every bite. I finish it with the juice of 1 lime, tortilla chips and shredded cheese for garnish.

I think this simple yet flavorful soup is a great everyday meal thats both satisfying and nutritious.

Why I Like this Recipe

1. I love how easy it is to make this recipe in my crock pot which means I dont have to spend too much time prepping; its perfect for busy days.
2. I like that the ingredients are simple and healthy like low-sodium chicken broth and lean chicken which makes me feel better about what im eating.
3. I enjoy the mix of flavors especially when i add the lime juice and the crunchy tortilla chips on top, it really brings the whole dish together.
4. Plus, the recipe always reminds me of family dinners so it makes me feel comfy and nostalgic every time i dig in.

Ingredients

• Chicken breasts provide lean protein, helping build muscles and keep you full.
• Low-sodium chicken broth adds a rich, savory base without too much salt.
• Diced tomatoes with green chiles add tangy flavor, vitamins, and a hint of spicy kick.
• Black beans add hearty fiber and protein, making the soup extra filling and nutritious.
• Frozen sweet corn brings subtle natural sweetness and texture to balance savory flavors.
• Onion and garlic add aromatic depth while offering immune-supporting benefits.
• Lime juice brightens the soup, adding a tangy zing that enhances every bite.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes with green chiles
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen sweet corn
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• Juice of 1 lime
• Tortilla chips, for garnish
• Shredded cheese, for topping
• Fresh cilantro, chopped (optional)

How to Make this

1. Place the chicken breasts at the bottom of your crock pot and pour in the low-sodium chicken broth over them.

2. Stir in the diced tomatoes with green chiles, black beans, frozen sweet corn, chopped onion, and minced garlic.

3. Sprinkle the ground cumin, chili powder, salt and pepper evenly over the top.

4. Cover the crock pot and let it cook on low for about 6 hours or on high for 4 hours.

5. Once the chicken is cooked through, remove it from the crock pot and shred it using two forks.

6. Return the shredded chicken back into the crock pot and stir in the juice of one lime.

7. Give the soup a good stir so that all the flavors combine nicely.

8. Taste the soup and adjust the seasonings if needed.

9. Serve the soup hot in bowls and top with tortilla chips, a generous sprinkle of shredded cheese, and chopped fresh cilantro if you like.

10. Enjoy your best crock pot chicken tortilla soup with your family or friends and feel free to add a little extra lime juice for a zesty kick.

Equipment Needed

1. Crock pot – You’ll need the crock pot to cook everything low and slow.
2. Knife and cutting board – For chopping the onion and mincing the garlic.
3. Measuring cups and spoons – To measure out the chicken broth and spices correctly.
4. Forks – They are essential for shredding the chicken once it’s cooked.
5. Stirring spoon – Use it to mix all the ingredients together in the crock pot.
6. Citrus juicer – Handy for squeezing the lime juice over the soup.
7. Ladle – To serve the soup out into bowls.
8. Soup bowls – For enjoying your finished dish.

FAQ

• Q: Can I use chicken thighs instead of breasts?
  A: Yea, sure you can, but the texture and flavor might change a bit. Breasts are recommended for the best results.
• Q: How long do I need to cook the soup in the crock pot?
  A: You’ll need to cook it on low for about 6 to 8 hours or on high for about 4 hours.
• Q: Do I need to shred the chicken before serving?
  A: Yes, it’s best to shred the chicken right in the pot after it’s fully cooked, so it soaks up all the flavors.
• Q: Can I swap the frozen corn with canned corn?
  A: Yup, you can do that. Just make sure to drain it well and know that the texture might be a lil different.
• Q: How many leftovers can i store in the fridge?
  A: You can keep your leftovers in an airtight container in the fridge for up to 4 days.

THE BEST CROCK POT CHICKEN TORTILLA SOUP Recipe Substitutions and Variations

• Chicken breasts: You can use turkey breast or pork tenderloin if chicken isnt available.
• Chicken broth: Substitute with vegetable broth for a lighter taste or even low-sodium beef broth if you like a richer flavor.
• Diced tomatoes with green chiles: Use plain diced tomatoes and add a splash of hot sauce or a pinch of chopped jalapeño to imitate the kick.
• Black beans: Pinto beans or kidney beans work just fine in a pinch if you dont have black beans.
• Frozen sweet corn: Fresh corn kernels or even canned corn (drained well) are good alternatives.

Pro Tips

1. Try sautéing the onions and garlic in a little oil before tossing them in the crock pot; it really brings out a richer flavor that can’t be beat.
2. If you like your soup a bit thicker, remove the lid during the last half an hour of cooking to let some of the broth evaporate, giving it a heartier feel.
3. Before shredding the chicken, let it cool just a bit so it falls apart more easily and doesn’t turn mushy.
4. Taste your soup right after you stir in the lime juice and then add more lime if you feel it needs a bit more zing; sometimes a little extra citrus can really lift the flavors up.