Hearty Crockpot Chicken Tortilla Soup Recipe: 8-Hour Bold, Comforting Southwest Classic
A hearty, flavorful Crockpot Chicken Tortilla Soup made with shredded chicken, beans, corn, and bold Southwest spices. Slow-cooked to perfection and topped with crispy tortilla strips, cheese, and avocado.
Ingredients
1 lb boneless, skinless chicken breasts or thighs
1 small onion, diced
3 cloves garlic, minced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained (or 1½ cups frozen)
1 (15 oz) can diced fire-roasted tomatoes
1 (4 oz) can diced green chiles
2 tbsp tomato paste
4 cups low-sodium chicken broth
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
1 tsp salt
½ tsp black pepper
Juice of 1 lime
Optional toppings: tortilla strips, cheese, avocado, cilantro, sour cream
Instructions
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Add chicken, onion, garlic, beans, corn, tomatoes, green chiles, tomato paste, broth, and spices to slow cooker.
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Stir to combine. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
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Remove chicken, shred, and return to soup. Stir in lime juice.
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Taste and adjust seasoning.
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Serve hot with desired toppings.
Notes
Use thighs for richer flavor. For extra spice, add jalapeño or cayenne. Refrigerate up to 4 days or freeze for later.