Crock Pot Chicken Tortilla Soup Recipe
This Crock Pot Chicken Tortilla Soup is the recipe I make the minute that first cool front hits Texas. It’s an authentic-tasting tortilla soup made SO easy thanks to a jar of salsa, my homemade taco seasoning, and a few pantry staples that go straight into the slow cooker.
Servings: 8 servings
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
Toppings:
- Tortilla chips optional
- Cilantro optional
- Green Onions optional
- Avocado
- Shredded cheese optional
- Sour cream optional
Instructions
- Place chicken breasts on the bottom of slow cooker.1 ½ pounds chicken breasts
- Pour salsa and chicken broth into the Crock-pot or slow cooker and make sure to pick up chicken breasts so some liquid gets underneath them.1 (16-ounce) jar salsa, 5 cups chicken broth
- Add beans, corn, and seasoning to the slow cooker. Give liquid a good stir, cover, and cook for 6-8 hours on low or 4-6 hours on high.3 tablespoons homemade taco seasoning*, ½ teaspoon salt, 1 (15.5-ounce) can black beans, 1 (15.5-ounce) can corn
- Towards the last 30 minutes of cooking, shred the chicken. Let continue cooking for the last 30 minutes.
- Stir in the lime juice right before serving. Top the chicken tortilla soup with tortilla chips, sour cream, cilantro and green onions. Enjoy!3 tablespoons lime juice, Tortilla chips, Cilantro, Green Onions, Avocado, Shredded cheese, Sour cream
Video
Notes
Swaps: Chicken thighs, pinto beans, hominy, Rotel, and packet taco seasoning all work here. (I’ve tried them all!)
Heat level: Use mild salsa for a family-friendly pot, then let the spice lovers add sliced jalapeños on top.
Toppings: Add the chips, cheese, and sour cream right before serving so the chips stay nice and crunchy.
Make ahead and storage: The flavor gets even better the next day, so this is a great one to make in advance. Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Reheating and freezing: Warm it on the stove over medium-low or in the microwave. It freezes extremely well for up to 6 months, so freeze it before adding any toppings.
Why the lime goes in last: I used to add it at the start, but citrus juice turns bitter and loses its bright flavor after hours of heat. Now I stir it in right before serving.
Nutrition
Calories: 202kcal | Carbohydrates: 20g | Protein: 23g | Fat: 3g | Cholesterol: 54mg | Sodium: 971mg | Potassium: 712mg | Fiber: 5g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 15.3mg | Calcium: 41mg | Iron: 2.5mg
