Print

Crockpot Chicken Tortilla Soup: Easy Set-and-Forget Recipe

crockpot chicken tortilla soup - featured image
Print Recipe

A hands-off, set-and-forget slow cooker chicken tortilla soup that delivers rich, smoky flavor with minimal effort. Perfect for busy weeknights, this pantry-friendly recipe uses simple ingredients and comes together in the slow cooker for a deeply satisfying meal.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 1 can (10 oz / 283g) red enchilada sauce (mild or medium)
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (150g) frozen corn
  • 4 cups (960ml) low-sodium chicken broth
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • Salt and black pepper to taste (start with 1 teaspoon salt)
  • Juice of 2 limes
  • ½ cup (15g) fresh cilantro, chopped
  • For serving: tortilla strips or chips, diced avocado, shredded Monterey Jack or Mexican blend cheese, sour cream or Greek yogurt, pickled jalapeños (optional)

Instructions

  1. Pat the chicken dry with paper towels and season both sides with a pinch of salt and pepper. Place the chicken in the bottom of the slow cooker in a single layer.
  2. Scatter the diced onion and minced garlic over the chicken.
  3. Pour in the fire-roasted diced tomatoes (with juices), enchilada sauce, and chicken broth. Add the drained black beans and frozen corn. No need to stir yet.
  4. Sprinkle cumin, chili powder, smoked paprika, dried oregano, and about 1 teaspoon of salt over the top. Stir gently to combine.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken shreds easily with a fork.
  6. Carefully remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir.
  7. Taste the broth and adjust seasoning with more salt, cumin, or chili powder if desired.
  8. Stir in the lime juice and half the chopped cilantro. Reserve the rest for garnish.
  9. Optional: Let the soup rest on warm for 15-20 minutes before serving to allow flavors to meld.
  10. Ladle into bowls and top with tortilla strips, avocado, cheese, sour cream, extra cilantro, and a squeeze of lime.

Notes

For best results, use chicken thighs for juicier meat. Add corn and beans at the beginning for softer texture or 30 minutes before serving for firmer texture. The soup tastes even better the next day. For a thicker broth, mash some beans against the pot or stir in a cornstarch slurry. To make in an Instant Pot, sauté onion and garlic for 2 minutes, then pressure cook on high for 15 minutes with natural release.

Nutrition

Keywords: crockpot chicken tortilla soup, slow cooker tortilla soup, easy chicken tortilla soup, set-and-forget soup, weeknight dinner, Mexican soup, chicken soup

Find it online: https://grubella.com/crockpot-chicken-tortilla-soup-easy-set-and-forget-recipe/