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- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (15 oz) sweet corn, adequately drained - 1 can (15 oz) diced tomatoes with green chilies, undrained - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 bell pepper (your choice of color), diced - 4 cups rich chicken broth The main ingredients create a hearty base. The chicken adds protein and richness. Beans provide fiber, while corn gives sweetness. Diced tomatoes bring acidity and color. Onion and garlic add a strong flavor. The bell pepper adds crunch and freshness. Finally, chicken broth ties everything together. - Tortilla chips, for serving - Fresh cilantro, chopped, for garnish - Slices of ripe avocado, for garnish - Shredded cheese (optional), for topping Toppings make your soup special. Tortilla chips add crunch. Fresh cilantro gives a bright taste. Avocado adds creaminess. Cheese brings a savory finish. You can mix and match these toppings for your taste. - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper, to taste - Juice of 1 fresh lime Spices boost the soup's flavor. Chili powder adds warmth. Cumin gives an earthy tone. Smoked paprika adds depth and a hint of smoke. Salt and pepper enhance all the flavors. Finally, lime juice adds a fresh, zesty kick. {{ingredient_image_2}} First, gather your ingredients. You will need: - 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) sweet corn, drained - 1 can (15 oz) diced tomatoes with green chilies, undrained - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced - 4 cups chicken broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper, to taste - Juice of 1 lime - Tortilla chips, for serving - Fresh cilantro, for garnish - Avocado slices, for garnish Now, place the chicken breasts at the bottom of your crockpot. This step creates a solid base for the soup. Next, add the diced onion, minced garlic, and bell pepper. These aromatics will add depth to your soup. After adding the aromatics, pour in the black beans and sweet corn. Then, add the diced tomatoes with their juice. This juice adds flavor and moisture. Now, pour in the chicken broth. Then, add chili powder, ground cumin, smoked paprika, salt, and pepper. Stir gently to combine. Be careful not to disturb the chicken too much. Cover the crockpot with the lid. Set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easy to shred when done. About 30 minutes before serving, remove the chicken from the crockpot. Use two forks to shred the chicken into small pieces. Return the shredded chicken to the soup. Squeeze the fresh lime juice into the soup. Taste and adjust the seasoning if needed. When you serve, ladle the soup into bowls. Top with crunchy tortilla chips, fresh cilantro, and avocado slices. You can also add shredded cheese if you like. Enjoy your hearty and flavorful Crockpot Chicken Tortilla Soup! To boost the taste of your soup, use fresh herbs. Cilantro adds a bright touch. Also, try adding a splash of hot sauce for heat. A teaspoon of lime zest gives a nice zing. For a smoky depth, add a bit more smoked paprika. Lastly, consider using homemade chicken broth for richer flavor. Cooking time can vary based on your crockpot model. If you cook on low, aim for 6 to 8 hours. For a faster option, cook on high for 3 to 4 hours. Always check the chicken. It should shred easily with a fork when done. If your chicken is still tough, give it more time. Serve the soup in colorful bowls for a fun touch. Top each bowl with crispy tortilla chips. This adds great crunch and flavor. Fresh cilantro and avocado slices make wonderful garnishes. Want extra zest? Serve lime wedges on the side. This way, guests can add their preferred amount of lime juice. Pro Tips Use Fresh Ingredients: Opt for fresh lime juice and high-quality chicken broth for a more vibrant flavor in your soup. Customize Your Spice Level: Adjust the amount of chili powder and ground cumin to suit your taste. Add fresh jalapeños for an extra kick! Make Ahead for Convenience: This soup can be made in advance and stored in the fridge for up to 3 days or frozen for up to a month. Garnish Creatively: Experiment with toppings like sour cream, diced red onion, or pickled jalapeños to enhance the presentation and flavor profile. {{image_4}} To make a vegetarian version, swap chicken with hearty vegetables. Use mushrooms, zucchini, or extra beans. Replace chicken broth with vegetable broth for a rich taste. Add more spices like smoked paprika for depth. This soup still tastes great and is full of nutrients. For a faster meal, use an Instant Pot. Start by sautéing the onion, garlic, and bell pepper. Add the chicken and other ingredients. Seal the pot and cook on high for 15 minutes. Release the pressure and shred the chicken. This method saves time and gives you a warm, tasty soup. Feel free to make swaps based on what you like. Instead of black beans, try pinto beans or chickpeas. Use fresh tomatoes if you want a fresher flavor. If you like heat, add jalapeños or hot sauce. Customize your soup to fit your taste and make it your own! Store leftover soup in airtight containers. Let the soup cool to room temp first. Keep it in the fridge for up to three days. If you plan to keep it longer, consider freezing it. To reheat, pour the soup into a pot. Heat it on medium-low. Stir often to avoid sticking. You can also use a microwave. Place in a microwave-safe bowl and heat in short bursts, stirring in between. This keeps the flavor fresh. For freezing, use freezer-safe containers. Leave some space at the top for expansion. Label the containers with the date. The soup can last in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as needed for a warm meal. Yes, you can use frozen chicken breasts. The slow cooking method will thaw and cook them. Just make sure to increase the cooking time by an hour or so. The chicken will still be tender and juicy. If you don't have chicken broth, try vegetable broth or water. You can also use bouillon cubes dissolved in water for a quick fix. This will keep the soup flavorful and rich even without chicken broth. To add more spice, use diced jalapeños or a dash of hot sauce. You can also add extra chili powder or cayenne pepper to the mix. Adjust the spice to your taste for a warming kick. Crockpot chicken tortilla soup is simple and fun to make. We covered the key ingredients, the cooking steps, and tips to boost the flavor. I also shared some tasty variations and storage tips. Remember, you can customize this soup to fit your taste. Experiment with toppings and spices for even more enjoyment. Embrace the process, and you’ll have a flavorful meal ready to share. Enjoy every bowl!

Crockpot Chicken Tortilla Soup Delight

A flavorful and hearty chicken tortilla soup made in a crockpot, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 8 hours
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 can black beans, thoroughly drained and rinsed
  • 1 can sweet corn, adequately drained
  • 1 can diced tomatoes with green chilies, undrained
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced
  • 4 cups rich chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and freshly cracked black pepper
  • 1 fresh lime, juiced
  • to serve Tortilla chips
  • to garnish Fresh cilantro, chopped
  • to garnish Slices of ripe avocado
  • optional Shredded cheese, for topping

Instructions
 

  • Begin by placing the boneless chicken breasts in the bottom of your crockpot for a sturdy foundation.
  • Next, layer the diced onion, minced garlic, and bell pepper on top of the chicken. This allows the flavors to infuse beautifully during cooking.
  • Pour in the black beans and sweet corn, followed by the undrained diced tomatoes, ensuring all the ingredients can meld together.
  • Add the chicken broth and sprinkle in the chili powder, ground cumin, smoked paprika, salt, and freshly cracked black pepper. Give everything a gentle stir to combine the ingredients without disturbing the chicken too much.
  • Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is thoroughly cooked and can be shredded easily with a fork.
  • Approximately 30 minutes before serving, carefully remove the chicken from the crockpot. Use two forks to shred the chicken into bite-sized pieces, then return it to the soup pot. Stir in the fresh lime juice and taste to adjust the seasoning as necessary.
  • When ready to serve, ladle the soup into bowls and garnish generously with crunchy tortilla chips, fresh chopped cilantro, ripe avocado slices, and a sprinkle of shredded cheese, if desired.

Notes

Serve the soup in colorful bowls for a vibrant look. Place extra lime wedges on the side for guests to squeeze over their soup for an added zesty kick!
Keyword chicken, crockpot, soup, tortilla