Introduction
If you’re looking for a dish that warms your soul as much as it satisfies your taste buds, this Crockpot Chicken Tortilla Soup is just the ticket. Imagine coming home to the delicious aroma of savory spices, tender chicken, and a delightful medley of beans and vegetables bubbling away in your slow cooker. Perfect for busy weeknights, this recipe is easy to throw together and is packed with flavor, making it a family favorite that even picky eaters will love.
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 green chilies
- 1 cup chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lime, juiced
- Tortilla chips, for serving
- Shredded cheese, for serving
- Fresh cilantro, for garnish
- Avocado, sliced, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours 15 minutes
Yield: 6 servings
Directions and Instructions
- Place the chicken breasts at the bottom of the crockpot, arranging them so they form a nice base.
- Add the rinsed black beans, drained corn, and diced tomatoes with green chilies on top of the chicken, creating a colorful layer of ingredients.
- Pour in the chicken broth, followed by the diced onion and minced garlic for that delectable flavor boost.
- Sprinkle the ground cumin, chili powder, salt, and black pepper over everything, mixing the spices into the layers for an aromatic experience.
- Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender enough to shred easily.
- Once the cooking time is up, carefully remove the chicken breasts from the pot and shred them using two forks. The chicken should fall apart beautifully!
- Return the shredded chicken to the crockpot, and stir in the freshly squeezed lime juice for that perfect zing.
- Serve the soup hot, garnished with crispy tortilla chips, a sprinkle of shredded cheese, fresh cilantro, and slices of creamy avocado for a delicious finish.
Notes or Tips
For an extra burst of flavor, consider adding a dash of hot sauce to the soup or topping it with diced jalapeños if you enjoy some heat. This soup is also incredibly versatile; feel free to swap out the proteins or add in your favorite vegetables. Leftovers can be stored in the fridge for up to three days, making it a perfect make-ahead meal.
Cooking Techniques
Using a crockpot is magical because it allows the flavors to meld beautifully over time. Just remember, cooking times may vary slightly based on the size of your chicken breasts and your specific slow cooker model. If you’re short on time, you can also prepare this soup on the stovetop by simmering the ingredients in a large pot! Just ensure that the chicken is cooked through before shredding.
FAQ
Can I freeze this chicken tortilla soup? Yes, this soup freezes beautifully! Just be sure to cool it completely before transferring it to an airtight container. It can be stored for up to three months.
What can I use instead of chicken? If you prefer a vegetarian version, you can omit the chicken and add extra beans, lentils, or even some quinoa for protein.
Conclusion
This Crockpot Chicken Tortilla Soup is not just a meal; it’s a warm hug in a bowl, perfect for cozy evenings or casual gatherings with friends and family. Each spoonful is filled with a rich tapestry of flavors that will leave you feeling satisfied and happy. So grab your crockpot and enjoy the magic of slow cooking—you deserve it!