Crock Pot Chicken Tortilla Soup

This Crock Pot Chicken Tortilla Soup is the ultimate set-it-and-forget-it comfort food. With tender chicken, flavorful broth, and a medley of spices, it’s a hearty, satisfying meal that’s perfect for busy days or cozy nights in. The beauty of this recipe lies in its simplicity — you simply toss all the ingredients into the slow cooker and let it do the work. As the soup simmers, the flavors meld together beautifully, creating a rich, savory base that’s complemented by the bright and zesty kick of lime and cilantro. Topped with crispy tortilla strips, creamy avocado, and a handful of cheese, this soup is both filling and full of flavor. It’s also easily customizable, so you can add extra veggies, spice it up with some jalapeños, or make it dairy-free if needed. Best of all, it’s a meal that everyone will love, with minimal effort required!

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes (with juices)
• 1 (4-ounce) can diced green chilies
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 4 cups chicken broth (low-sodium recommended)
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• 1 cup frozen corn (optional, for added sweetness and texture)
• 1/4 cup chopped fresh cilantro (for garnish)
• 1 avocado, sliced (for garnish)
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend, for garnish)
• Tortilla strips or crushed tortilla chips (for garnish)

Instructions:

1. Prepare the ingredients: In the bottom of the crock pot, add the chicken breasts or thighs, black beans, diced tomatoes, green chilies, chopped onion, and minced garlic. Sprinkle the cumin, chili powder, smoked paprika (if using), salt, and pepper over the top. Add the chicken broth and stir to combine all the ingredients.
2. Cook the soup: Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and easily shreddable when done.
3. Shred the chicken: Once the cooking time is complete, remove the chicken from the pot and use two forks to shred it. Return the shredded chicken to the soup, stirring to incorporate. Taste the soup and adjust the seasoning with more salt, pepper, or spices if desired.
4. Add the finishing touches: Stir in the lime juice and fresh chopped cilantro, allowing the flavors to meld for an additional 5-10 minutes.
5. Serve: Ladle the soup into bowls and garnish with sliced avocado, shredded cheese, fresh cilantro, and a handful of crispy tortilla strips or crushed tortilla chips. For added heat, you can also sprinkle with some diced jalapeños or a drizzle of hot sauce.