THE BEST CROCK POT CHICKEN TORTILLA SOUP Recipe

I love this Crock Pot Chicken Tortilla Soup for its incredible mix of hearty chicken, crisp bell peppers, and tangy tomatoes. It’s like a warm, soulful bowl of comfort perfect for busy days. The spices blend seamlessly, giving it just the right kick, leaving me craving every satisfying, delicious spoonful.

I’m excited to share my version of THE BEST CROCK POT CHICKEN TORTILLA SOUP. I came up with this recipe after trying out similar ones like those famous Costa Vida versions and a few other popular chicken tortilla crockpot recipes.

It all starts with 3 boneless, skinless chicken breasts, a large chopped onion, and 3 garlic cloves minced. I also add diced red and green bell peppers for a nice crunch and color, along with a can of diced tomatoes and another can of Rotel diced tomatoes with green chilies to bring in that extra kick.

I pour in 4 cups of chicken broth, a cup of corn kernels, and a can of black beans for extra fiber. Seasoning with ground cumin, chili powder, salt, and pepper all bring flavors together.

A squeeze of lime juice at the end really lifts it up and I finish with fresh cilantro and crunchy tortilla strips. This recipe is packed with protein and nutrients while tasting amazing.

Why I Like this Recipe

I’ve always loved this recipe because it lets me throw together a meal that’s both hearty and super easy. For one, I really like how the crock pot does all the work while the chicken, veggies, and spices meld into an awesome flavor—it’s like a warm hug in a bowl. Secondly, the mix of cumin, chili powder, and lime gives it a tangy kick that reminds me of my favorite Mexican dishes without too much fuss. Also, I can’t get enough of the crunch from the tortilla strips and the fresh taste of cilantro sprinkled on top. Sometimes I even tweak it a bit with extra garlic if I’m feeling adventurous.

Crock Pot Chicken Tortilla Soup is by far the best meal i’ve had in a while. It’s so easy to make and quickly became a family fav. The soup captures all the delicious flavors of a chicken tortilla dish, but in a cozy, soupy form that just hits the spot every time. The ingredients come together perfectly, and i love that i can set it up in the morning and come home to a ready-to-eat dinner.

Ingredients

• Chicken breasts are a great source of protein that keeps you full
• Large onion adds crunch and natural sweetness along with fiber and antioxidants
• Garlic packs intense flavor and helps boost your immune system naturally
• Diced tomatoes bring bright acidity and a hint of natural sweetness
• Black beans add fiber and protein making the soup more nutritious overall
• Lime juice gives a tangy twist that brightens the flavor of the soup
• Green bell pepper offers vitamins and a crisp texture for a balanced meal
• Rotel diced tomatoes with green chilies bring a fiery kick that complement many flavors

Ingredient Quantities

• 3 boneless, skinless chicken breasts (about 1 1/2 lbs)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) Rotel diced tomatoes with green chilies
• 4 cups chicken broth
• 1 cup corn kernels (frozen or canned, drained)
• 1 can (15 oz) black beans, drained and rinsed
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• Salt and black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, roughly chopped (for garnish)
• Tortilla strips (for garnish)

How to Make this

1. Place the chicken breasts in the crock pot and add the chopped onion and minced garlic.

2. Add the diced red bell pepper, diced green bell pepper, the can of diced tomatoes, and the Rotel tomatoes with green chilies.

3. Pour in the chicken broth then stir in the corn and black beans.

4. Sprinkle in the cumin, chili powder, salt, and black pepper. Give it a quick stir.

5. Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours.

6. When the chicken’s cooked through, remove it from the pot and shred it with two forks. Then return the shredded chicken back to the soup.

7. Squeeze the juice of one lime into the soup and stir well.

8. Serve hot and garnish each bowl with tortilla strips and chopped cilantro. Enjoy your meal!

Equipment Needed

1. Crock pot (slow cooker)
2. Cutting board
3. Chef’s knife
4. Can opener
5. Measuring cups and spoons
6. Large spoon or spatula for stirring
7. Two forks for shredding chicken
8. Citrus juicer or reamer for lime
9. Bowls for serving

FAQ

THE BEST CROCK POT CHICKEN TORTILLA SOUP Recipe Substitutions and Variations

• Chicken breasts: If you’re out of them, use boneless, skinless chicken thighs or even pre-cooked rotisserie chicken (just shred the meat) so you still get all the flavor.
• Onion: In a pinch, substitute with a mix of green onions or a couple of shallots; they add a milder flavor that works just as well.
• Rotel diced tomatoes: If you cant find the Rotel with green chilies, just combine your regular diced tomatoes with a small chopped jalapeño for that zesty kick.
• Corn kernels: Fresh corn off the cob or even canned corn (drained) can work as a substitute when you dont have frozen ones handy.
• Lime juice: If you dont have a lime, a squeeze of lemon juice does the trick pretty well for that tangy finish.

Pro Tips

1. Pro tip: Before you throw the chicken in the crock pot, try searing it in a pan for like a couple of minutes on each side. It gives the chicken a richer flavor and adds a nice color to the meat, which is kinda awesome.

2. Pro tip: Don’t be afraid to taste and adjust the seasonings near the end of cooking. Often the slow cooker reduces flavors, so a little extra salt, pepper or even a bit more lime juice at the end can totally elevate the soup.

3. Pro tip: If youve got some extra time and fresh veggies around, toss in a few chopped fresh bell peppers or corn a bit later during cooking. This keeps then from getting totally mushy and gives you a fresher crunch.

4. Pro tip: To really bring out that smoky flavor, consider adding a hint of smoked paprika or a dash of chipotle powder. Just a tiny bit can make the soup feel more complex without overpowering all the other flavors.