Why Make This Recipe
Homemade Crockpot Chicken Tortilla Soup is a tasty and comforting dish that is perfect for any day of the week. It’s simple to prepare, and the slow cooking makes the flavors blend beautifully. This soup is not only filling but also nutritious, making it a great choice for families. Plus, it’s easy to customize according to your taste preferences, and you can enjoy it with friends or family.
How to Make Homemade Crockpot Chicken Tortilla Soup
Making Homemade Crockpot Chicken Tortilla Soup is straightforward and requires minimal effort. With just a few ingredients, you can have a delicious meal ready with only a little bit of prep time.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
- Pepper to taste
- Tortilla strips for serving
- Shredded cheese for topping
- Chopped cilantro for garnish
Directions:
- Place the chicken breasts in the bottom of the crock pot.
- Add the black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir to combine all the ingredients.
- Cook on low for 6-8 hours or on high for 4 hours.
- About 30 minutes before serving, shred the chicken in the pot using two forks.
- Stir well and let it cook for the remaining time.
- Serve hot, topped with tortilla strips, cheese, and cilantro.
How to Serve Homemade Crockpot Chicken Tortilla Soup
To serve Homemade Crockpot Chicken Tortilla Soup, ladle it into bowls while hot. Top each bowl with crispy tortilla strips for added crunch. You can also sprinkle shredded cheese and freshly chopped cilantro on top for extra flavor. Enjoy it with some warm bread or crusty rolls on the side for a complete meal.
How to Store Homemade Crockpot Chicken Tortilla Soup
To store leftover soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it. Just make sure to use a freezer-safe container and label it with the date. It will last in the freezer for about 2-3 months. To reheat, just thaw overnight in the refrigerator and warm it on the stove or in the microwave.
Tips to Make Homemade Crockpot Chicken Tortilla Soup
- Use fresh ingredients for the best flavor, especially the garlic and onion.
- Adjust the spices to match your heat preference; add more chili powder if you like it spicier.
- If you prefer a creamier soup, stir in some cream or sour cream just before serving.
- Add some avocado slices on top for a fresh twist.
Variation
You can easily customize this soup. For a vegetarian version, skip the chicken and load it up with more beans and veggies like bell peppers or zucchini. You can replace the chicken broth with vegetable broth to keep it vegetarian. For a different flavor, try using taco seasoning instead of cumin and chili powder.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just add extra cooking time and ensure they reach a safe internal temperature.
Can I make this soup on the stovetop?
Yes, you can! Just sauté the onions and garlic in a pot, add the other ingredients, and simmer for about 30-40 minutes or until the chicken is cooked through.
Is this soup gluten-free?
Yes, the ingredients listed are all gluten-free. Just make sure to use gluten-free tortilla strips for serving.
Homemade Crockpot Chicken Tortilla Soup
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
- Pepper to taste
For serving
- Tortilla strips
- Shredded cheese for topping
- Chopped cilantro for garnish
Instructions
Preparation
- Place the chicken breasts in the bottom of the crock pot.
- Add the black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir to combine all the ingredients.
Cooking
- Cook on low for 6-8 hours or on high for 4 hours.
- About 30 minutes before serving, shred the chicken in the pot using two forks.
- Stir well and let it cook for the remaining time.
Serving
- Serve hot, topped with tortilla strips, cheese, and cilantro.