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Cozy Crockpot Chicken Tortilla Soup – Easy 30-Minute Meal

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This cozy crockpot chicken tortilla soup is simple enough for a Tuesday but special enough to serve to guests. It’s comfort food at its finest, with deep, warming flavors and customizable toppings.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (4 ounces) diced green chiles
  • Tortilla chips or strips for serving
  • Shredded cheese (cheddar, Monterey Jack, or Mexican blend) for serving
  • Fresh cilantro, chopped for serving
  • Lime wedges for serving
  • Sour cream or Greek yogurt for serving
  • Diced avocado for serving

Instructions

  1. Sauté the aromatics: Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until soft and translucent. Add the minced garlic and jalapeño (if using) and cook for another minute, stirring constantly.
  2. Bloom the spices: Add the cumin, chili powder, smoked paprika, oregano, salt, and pepper to the skillet. Stir and cook for about 30 seconds until fragrant.
  3. Transfer to the crockpot: Scrape the onion-spice mixture into a 6-quart or larger slow cooker.
  4. Add the liquids and canned goods: Pour in the chicken broth, fire-roasted tomatoes (with their juices), black beans, corn, and diced green chiles. Stir to combine.
  5. Add the chicken: Nestle the chicken breasts into the liquid, pushing them down so they’re mostly covered.
  6. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken shreds easily with a fork.
  7. Shred the chicken: Remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the pot and stir.
  8. Taste and adjust: Taste the soup and add more salt, pepper, or a squeeze of lime juice if needed.
  9. Let it rest: Turn off the slow cooker and let the soup sit for about 10 minutes before serving.

Notes

Don’t skip the sauté step—it adds depth of flavor. Watch your salt levels; use low-sodium broth and rinse the beans. Shred chicken while it’s warm for best texture. Toast tortilla strips for extra crunch. The soup thickens as it sits; add extra broth when reheating if needed.

Nutrition

Keywords: chicken tortilla soup, crockpot soup, slow cooker soup, easy dinner, comfort food, Mexican soup, weeknight meal

Find it online: https://goldensimmer.com/cozy-crockpot-chicken-tortilla-soup-easy-30-minute-meal/