Description
Easy Crock Pot Tortilla Soup
Ingredients
2 cups cooked, shredded chicken
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (14.5 oz) diced tomatoes with green chilies
4 cups chicken broth
1 small onion, diced
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro (for garnish)
Tortilla strips (for topping)
Directions
Add shredded chicken, black beans, kidney beans, corn, diced tomatoes, onion, garlic, chicken broth, and spices to the Crock Pot. Stir to combine.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Stir in lime juice just before serving.
Serve hot, topped with tortilla strips and garnished with fresh cilantro. Optional: add sour cream, avocado slices, or shredded cheese as additional toppings.
Prep Time: 10 minutes
Cook Time: 6-8 hours (LOW) / 3-4 hours (HIGH)
Total Time: 6-8 hours 10 minutes
Servings: 6
Calories: 250 kcal per serving
#TortillaSoup #SlowCookerMeals #EasyDinners #ComfortFood #MexicanFlavors #OnePotRecipes
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure your cooked chicken is shredded into bite-sized pieces. Dice your onion and mince the garlic. Open all canned goods and thoroughly drain and rinse the black beans and kidney beans. Add all these prepped ingredients to the slow cooker insert. Next, pour in the chicken broth and add the chili powder, cumin, paprika, salt, and pepper. Stir everything well to ensure the spices are evenly distributed. Place the lid securely on your Crock Pot. Choose your cooking setting: for deeper flavor development, select LOW and cook for 6-8 hours. For a quicker meal, select HIGH and cook for 3-4 hours. Do not stir during cooking. Once the cooking time is complete, stir in the fresh lime juice. This brightens the entire dish.
Serving Suggestions
Ladle the hot soup into deep bowls. Start with a base of tortilla strips at the bottom of the bowl for added texture, or simply scatter them on top. Garnish generously with fresh cilantro. For a creamy element, add a dollop of sour cream or a sprinkle of shredded Monterey Jack or cheddar cheese. Sliced avocado adds a cool, rich contrast. Serve with lime wedges on the side for an extra zing. This soup pairs wonderfully with a simple side of quesadillas or a crisp green salad.
How-to Summary
In summary, this is a dump-and-go slow cooker recipe. Combine all prepped ingredients (chicken, beans, corn, tomatoes, onion, garlic, broth, and spices) in the Crock Pot. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Finish by stirring in lime juice just before serving. Top with tortilla strips, cilantro, and other desired garnishes.
Frequently Asked Questions
Can I use raw chicken instead of cooked? Yes. Add 1-1.5 lbs of raw, boneless chicken breasts or thighs. Shred the cooked chicken with forks about 30 minutes before serving, then return it to the pot.
How can I make this soup vegetarian? Omit the chicken, use vegetable broth, and consider adding an extra can of beans or 1 cup of quinoa for protein.
What’s the best way to store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it has thickened.
Can I freeze this tortilla soup? Absolutely. Cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the beans may soften slightly.
My soup is too thin. How can I thicken it? You can use a cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp cold water, stir into soup, and cook on HIGH for 15 mins) or mash some of the beans against the pot wall before serving.
Common Mistakes to Avoid
Avoid these pitfalls: Do not forget to drain and rinse the canned beans, as the starchy liquid can muddy the soup’s flavor and texture. Do not add the lime juice during the initial cooking, as the long heat will destroy its bright flavor; add it at the end. Do not overcook on HIGH heat, as this can cause the chicken to become dry and stringy. Resist the urge to lift the lid frequently during cooking, as this releases heat and significantly increases cooking time.
Conclusion
This Crock Pot Tortilla Soup is the ultimate set-it-and-forget-it meal, delivering complex, comforting flavors with minimal active effort. It’s incredibly versatile, allowing for easy customization based on dietary needs and pantry staples. By following the step-by-step guide and avoiding common mistakes, you’ll have a hearty, crowd-pleasing dinner ready with ease. Perfect for busy weeknights or casual gatherings, this recipe is sure to become a regular in your rotation.