If you’re searching for a cozy, flavorful meal that feels like a warm hug on a chilly evening, look no further than this Crock-Pot Chicken Tortilla Soup Recipe. It’s packed with tender shredded chicken, zesty salsa, hearty beans, and sweet corn, all simmered to perfection in a slow cooker. The blend of spices and fresh lime juice gives it a vibrant kick, making every spoonful a delightful explosion of textures and tastes. This recipe is a total game-changer for a fuss-free, satisfying dinner that fills your home with irresistible aromas and offers leftovers that taste even better the next day.
Ingredients You’ll Need
This Crock-Pot Chicken Tortilla Soup Recipe relies on simple, wholesome ingredients that come together beautifully to create layers of flavor. Each item plays a crucial role, from the juicy chicken breasts that add protein and tenderness, to the salsa that infuses the broth with spicy, tangy goodness. The black beans and corn provide wonderful texture and color, while the homemade taco seasoning and lime juice brighten the entire dish with aromatic warmth and zesty freshness.
- 1 ½ pounds chicken breasts: The star protein that shreds beautifully for a tender bite every time.
- 1 (16-ounce) jar salsa (mild or medium): Choose your preferred heat level to control the spice and add depth.
- 5 cups chicken broth: The flavorful liquid base that ties everything together and adds richness.
- 3 tablespoons homemade taco seasoning: A fragrant blend that brings authentic southwestern flavor to the soup.
- ½ teaspoon salt (to taste): To enhance all the other flavors and balance the dish perfectly.
- 1 (15.5-ounce) can black beans (rinsed and drained): Adds protein, fiber, and that classic southwestern texture.
- 1 (15.5-ounce) can corn (drained): Sweet bursts of corn that brighten the soup with color and flavor.
- 3 tablespoons lime juice (or lemon juice): The citrus punch that lifts the flavors and makes your taste buds sing.
- Tortilla chips (optional): Perfect for crunch and to scoop up savory bites of soup.
- Cilantro (optional): Fresh herbaceous notes that add a beautiful green pop and fresh flavor.
- Green onions (optional): A subtle oniony crunch and color as a finishing touch.
- Avocado: Creamy richness that pairs wonderfully with the spicy broth.
How to Make Crock-Pot Chicken Tortilla Soup Recipe
Step 1: Add Chicken
Begin by placing the chicken breasts directly into the bottom of your Crock-Pot or slow cooker. This sets the stage for building your rich soup broth, as the chicken will slowly cook and release all its tender juices into the pot.
Step 2: Add Liquid
Pour the jar of salsa and all of the chicken broth over the chicken breasts. Be sure to gently lift the chicken pieces to let some of that flavorful liquid seep underneath. This ensures even cooking and infuses the meat with all those spicy, tangy notes.
Step 3: Cook the Soup
Next, add the black beans, corn, homemade taco seasoning, and a pinch of salt to the slow cooker. Pour in the lime juice for that bright zestiness, give everything a good stir to combine, then cover the pot. Set your Crock-Pot to cook low for 6 to 8 hours or on high for 4 to 6 hours—whichever suits your schedule.
Step 4: Shred Chicken
About 30 minutes before the soup is done, carefully shred the chicken breasts with two forks directly in the slow cooker. Return the lid and let it simmer to absorb those shredded bits, making the soup hearty and satisfying.
Step 5: Serve the Soup
Once the chicken is shredded and the flavors are fully melded, turn off the heat. Your Crock-Pot Chicken Tortilla Soup Recipe is now ready to be ladled into bowls and garnished for serving.
How to Serve Crock-Pot Chicken Tortilla Soup Recipe
Garnishes
The fun part about this soup is customizing it with fresh garnishes that add texture, color, and extra flavor. Top with crunchy tortilla chips, dollops of creamy sour cream, sprinkles of freshly chopped cilantro, sliced green onions, or creamy diced avocado for a luxurious finish that takes each spoonful to the next level.
Side Dishes
Pair this soup with a crisp side salad, warm cornbread, or simple rice for a complete, satisfying meal. The light freshness of a green salad balances the soup’s richness beautifully, while cornbread boosts its comforting, homey vibe.
Creative Ways to Present
Serve this soup in rustic bowls and garnish with tortilla strips artistically placed on top. You could also swirl some sour cream for a decorative touch or add a wedge of lime on the side to invite extra zest. For a fun twist, consider layering soup and crunchy toppings in clear mason jars to show off its vibrant colors.
Make Ahead and Storage
Storing Leftovers
Leftover Crock-Pot Chicken Tortilla Soup Recipe keeps wonderfully in an airtight container in the refrigerator for up to 4 days. It’s perfect for an easy lunch or dinner the next day. Give it a good stir before reheating to redistribute flavors.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. Avoid boiling after thawing to maintain the best texture of the chicken and fresh flavor of the ingredients.
FAQs
Can I use frozen chicken breasts in this Crock-Pot Chicken Tortilla Soup Recipe?
Yes, you can absolutely use frozen chicken breasts. Just add an extra hour or so to the cooking time to ensure the chicken is fully cooked and tender enough to shred.
Is it okay to use store-bought taco seasoning for this recipe?
Definitely! Store-bought taco seasoning works well if you don’t have homemade on hand. Just adjust the amount based on your taste preference since some blends may be saltier or spicier than others.
Can this soup be made spicy?
Absolutely! Use a medium or hot salsa instead of mild, add a pinch of cayenne pepper or chili flakes, and garnish with jalapeños to turn up the heat to your liking.
What can I substitute for cilantro if I don’t like it?
If cilantro isn’t your thing, fresh parsley or green onions offer a nice fresh note as alternatives. You can also skip it altogether and still enjoy a flavorful soup.
Can I make this soup in an Instant Pot?
Yes, the Instant Pot is a great alternative. Simply use the sauté function to combine ingredients and then pressure cook on high for about 15 minutes, followed by a natural release before shredding the chicken and serving.
Final Thoughts
This Crock-Pot Chicken Tortilla Soup Recipe is the perfect blend of ease and tantalizing flavor that you’ll want on rotation in your meal planning. It’s the kind of dish that welcomes you home with open arms and leaves you feeling cozy and nourished. I promise once you try it, you’ll be making it again and again, sharing it with friends, and savoring every spoonful. Go ahead and give it a whirl — your taste buds will thank you!
Print
Crock-Pot Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This comforting Crock-Pot Chicken Tortilla Soup is a hearty, flavorful meal perfect for busy days. Made with tender chicken breasts, salsa, black beans, corn, and homemade taco seasoning slow-cooked to perfection, it offers a delicious blend of southwestern flavors. Served with optional tortilla chips, avocado, cilantro, and green onions, this easy-to-make soup is perfect for family dinners or casual gatherings.
Ingredients
Main Ingredients
- 1 ½ pounds chicken breasts
- 1 (16-ounce) jar salsa (mild or medium)
- 5 cups chicken broth
- 3 tablespoons homemade taco seasoning
- ½ teaspoon salt (to taste)
- 1 (15.5-ounce) can black beans (rinsed and drained)
- 1 (15.5-ounce) can corn (drained)
- 3 tablespoons lime juice (or lemon juice)
Optional Toppings
- Tortilla chips
- Cilantro, chopped
- Green onions, sliced
- Avocado, diced
Instructions
- Add chicken: Place the chicken breasts at the bottom of the slow cooker to form the base of the soup.
- Add liquid: Pour the jar of salsa and chicken broth over the chicken breasts. Make sure to lift the chicken slightly so the liquid gets underneath them for even cooking.
- Cook the soup: Add the rinsed black beans, drained corn, homemade taco seasoning, salt, and lime juice to the slow cooker. Stir the ingredients gently to combine. Cover and cook for 6-8 hours on low heat or 4-6 hours on high heat.
- Shred chicken: About 30 minutes before the cooking time is complete, shred the chicken breasts directly in the slow cooker using two forks. Stir to mix the shredded chicken throughout the soup, then continue cooking uncovered or covered for the remaining 30 minutes.
- Serve the soup: Ladle the soup into bowls and serve with optional tortilla chips, sour cream, chopped cilantro, sliced green onions, and diced avocado as desired. Enjoy your flavorful and warming chicken tortilla soup!
Notes
- You can adjust the heat level of the soup by selecting mild or medium salsa based on your preference.
- Homemade taco seasoning can be prepared in advance or substituted with store-bought seasoning blends if needed.
- For a thicker soup, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Leftovers keep well and taste great reheated the next day.
