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Cozy Crockpot Chicken Tortilla Soup: Easy 30-Min Prep

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This smoky, lime-kissed chicken tortilla soup is made effortlessly in a crockpot with simple pantry staples. The secret is blending a portion of the soup at the end for a creamy, velvety texture without any cream.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained (or 1.5 cups frozen)
  • 4 cups low-sodium chicken broth
  • 1 chipotle pepper in adobo + 1 tbsp adobo sauce
  • 2 tsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano (preferably Mexican oregano)
  • Juice of 2 limes (about 3 tbsp)
  • Salt and black pepper to taste
  • For serving: tortilla chips, shredded Monterey Jack or cheddar cheese, diced avocado, fresh cilantro, sour cream or Greek yogurt, lime wedges

Instructions

  1. Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant. Scrape into the crockpot.
  2. Build the base: To the crockpot, add fire-roasted tomatoes (with juices), drained black beans, drained corn, chicken broth, chopped chipotle pepper, adobo sauce, cumin, chili powder, smoked paprika, oregano, and a pinch of salt. Stir to combine.
  3. Add the chicken: Nestle the chicken breasts into the liquid, ensuring they are mostly submerged.
  4. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is fork-tender.
  5. Shred the chicken: Transfer chicken to a cutting board or bowl, let cool slightly, then shred with two forks or a hand mixer on low speed. Return shredded chicken to the crockpot and stir.
  6. Blend for creaminess: Using an immersion blender, blend about 1 to 1.5 cups of the soup directly in the pot. Alternatively, transfer 2 cups to a regular blender, blend until smooth, and stir back in.
  7. Finish with lime and adjust seasoning: Stir in fresh lime juice. Taste and adjust salt, pepper, or heat level as desired.
  8. Serve and garnish: Ladle soup into bowls. Top with crushed tortilla chips, shredded cheese, diced avocado, sour cream or Greek yogurt, fresh cilantro, and an extra squeeze of lime. Serve immediately.

Notes

For meal prep, store soup without toppings and add fresh when reheating. The soup freezes well for up to 3 months. For a vegetarian version, omit chicken and use vegetable broth with extra beans.

Nutrition

Keywords: crockpot chicken tortilla soup, slow cooker soup, chicken tortilla soup, easy soup recipe, cozy soup, Mexican soup, tortilla soup

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