Crockpot Chicken Tortilla Soup
The easiest, most flavorful chicken tortilla soup you'll ever make! Just dump all the ingredients in the slow cooker, let it simmer, and come home to a rich, savory soup loaded with tender chicken, corn, and peppers. Top with all your favorite fixings!
Equipment
- 6 quart slow cooker
- Cutting board and sharp knife
- Two forks (for shredding chicken)
- Measuring cups and spoons
- Can opener
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 1 large yellow onion diced
- 1 tablespoon fresh lime juice about ½ lime
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen corn kernels or canned, drained
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 16 ounce jar salsa (mild, medium, or hot)
- 4 cups low sodium chicken broth
Optional Toppings:
- Tortilla strips store bought or homemade
- Fresh cilantro chopped
- Lime wedges
- Diced avocado
- Sliced jalapeños
- Sour cream
- Shredded cheddar or Monterey Jack cheese
Instructions
- Layer Slow Cooker: In a 6 quart slow cooker, add the olive oil, then place the chicken breasts in the bottom. Top with the diced onion, lime juice, minced garlic, chili powder, cumin, coriander, paprika, salt, and pepper. Add the corn, diced red and green peppers, salsa, and finally the chicken broth. Do not stir.
- Slow Cook: Cover the slow cooker with the lid. Cook on HIGH for 4 hours or on LOW for 8 hours, until the chicken is cooked through and tender.
- Shred Chicken: Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite sized pieces.
- Combine and Finish: Return the shredded chicken to the slow cooker. Stir everything together to combine. Taste and adjust seasoning with additional salt, pepper, or lime juice if desired.
- Serve: Ladle the soup into bowls. Top with your favorite toppings like tortilla strips, cilantro, avocado, sour cream, cheese, and a squeeze of lime. Serve immediately.
Notes
- Chicken Thighs: You can substitute boneless, skinless chicken thighs for the breasts. The cooking time remains the same.
- Vegetarian Option: Omit the chicken and use vegetable broth instead of chicken broth. Add an extra can of beans (black beans or pinto beans) for protein.
- Instant Pot Method: Sauté onions and garlic in the Instant Pot, then add remaining ingredients. Pressure cook on HIGH for 8-10 minutes. Quick release, shred chicken, and serve.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in a freezer-safe container for up to 4-6 months. Thaw overnight in the refrigerator before reheating.