This Crock Pot Tortilla Soup is a warm hug in a bowl! Packed with beans, tomatoes, and spices, it’s full of flavor yet simple to make. Just toss everything in and let it cook.
The best part? You can top it with crunchy tortilla strips, cheese, and avocado! Every spoonful brings a smile, and I love making a big batch for easy lunches too. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are easy to shred and perfect for this soup. If you’re looking for a quicker option, shredded rotisserie chicken works too. Just add it in during the last 30 minutes of cooking.
Black Beans: Canned black beans are super convenient. You can swap them for pinto or kidney beans if you prefer. Just rinse and drain them to reduce sodium.
Corn: Canned corn adds sweetness. If fresh corn is in season, you can cut it off the cob for added freshness. Frozen corn also makes a great substitute! Just toss it in without thawing.
Diced Tomatoes: The canned tomatoes provide moisture and flavor. If you can’t find canned, you can use fresh diced tomatoes or even a jar of salsa for a spicier kick!
Spices: Chili powder, cumin, and paprika are key for flavor. Feel free to adjust according to your taste, or use taco seasoning for an easy shortcut!
How Can I Ensure the Chicken is Perfectly Shredded?
Shredding chicken properly is crucial for a smooth texture in your soup. Here’s how to get it just right:
- Once the chicken is cooked through, use two forks to pull the meat apart—hold one fork steady and use the other to shred.
- For a more hands-on approach, you can use your fingers (let it cool slightly first!).
- Make sure to return the shredded chicken to the pot, mixing it well so it absorbs all those great flavors.
Timing is key too. Shred the chicken right after you remove it from the pot, while it’s still nice and hot, to save time!
How to Make Crock Pot Tortilla Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (4 oz) diced green chilies
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
Spices & Seasoning:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
For Serving:
- 1 cup tortilla strips (plus extra for serving)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time, plus cooking time of 6-8 hours on low or 3-4 hours on high in the Crock Pot. Perfect for letting it simmer while you go about your day!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by dicing the onion and mincing the garlic if you haven’t done so already. Rinse and drain the black beans and corn. Set everything aside so you’re ready to go.
2. Load the Crock Pot:
In your Crock Pot, add the boneless chicken breasts first. Next, toss in the black beans, corn, diced tomatoes with their juice, green chilies, diced onion, and minced garlic. It’s all about layering those delicious ingredients!
3. Add the Broth and Spices:
Pour in the chicken broth, then add the chili powder, cumin, paprika, salt, and pepper. Give everything a gentle stir to evenly combine all the flavors. It’s starting to smell great already!
4. Cook to Perfection:
Cover the Crock Pot and cook on low for 6-8 hours or on high for 3-4 hours. You’ll know it’s done when the chicken is thoroughly cooked and easy to shred. This is the magic of slow cooking!
5. Shred and Stir:
Once the chicken is cooked, carefully remove it from the Crock Pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and give it a good stir to mix it all together.
6. Add Tortilla Strips and Serve:
Stir in the tortilla strips and let them heat in the soup for about 5-10 minutes. It’s time to serve! Ladle the soup into bowls and garnish with fresh chopped cilantro, extra tortilla strips, and a lime wedge on the side. Enjoy your hearty, delicious tortilla soup!
Can I Use Frozen Chicken for This Recipe?
Absolutely! If you’re using frozen chicken breasts, make sure to cook the soup on high for about 4-5 hours instead of the usual high setting. Always check that the chicken reaches an internal temperature of 165°F (75°C) for safety before shredding!
Can I Substitute Different Beans?
Yes, you can substitute black beans with pinto beans or kidney beans based on your preference. Just be sure to rinse and drain any canned beans you use to reduce sodium and improve flavor!
How Can I Store Leftovers?
Leftover tortilla soup can be stored in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it! Just let it cool completely before transferring it to a freezer-safe container, where it can last up to 3 months.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply replace chicken with additional beans or lentils, and use vegetable broth instead of chicken broth. You may want to add more spices for added flavor, like smoked paprika!
