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Easy Crockpot Chicken Tortilla Soup – Best Dump and Go Recipe

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This easy crockpot chicken tortilla soup is a dump-and-go recipe that comes together in about 10 minutes of active work. It’s a crowd-pleaser that converts soup skeptics with its rich, smoky flavor and customizable toppings bar.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 medium breasts)
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Tortilla strips or chips (for topping)
  • Shredded Mexican blend cheese (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Lime wedges (for topping)
  • Sour cream or Greek yogurt (for topping)

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, drain and rinse the black beans, and drain the corn.
  2. Layer the ingredients in the slow cooker. Start with the diced onion and minced garlic on the bottom. Place the chicken breasts on top of the onions. Then add the fire-roasted tomatoes (undrained), black beans, corn, and diced green chiles. Don’t stir yet.
  3. Mix the spice blend. In a small bowl, combine the cumin, chili powder, smoked paprika, oregano, garlic powder, salt, and pepper. Sprinkle this mixture evenly over the ingredients in the slow cooker. Pour the chicken broth over everything. Give it a gentle stir.
  4. Cook on low for 6-7 hours or high for 3-4 hours. The soup is ready when the chicken is cooked through and shreds easily with a fork.
  5. About 30 minutes before serving, carefully remove the chicken breasts from the slow cooker using tongs. Place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the soup. Let it cook for another 20-30 minutes on low.
  6. Taste and adjust seasoning. Add more salt, cumin, or a squeeze of lime juice as needed.
  7. Prepare your toppings while the soup finishes. If making your own tortilla strips, cut corn tortillas into thin strips, toss with oil and salt, and bake at 375°F for 8-10 minutes. Chop cilantro, dice avocado, and shred cheese.
  8. Serve immediately. Ladle the soup into bowls and top with tortilla strips, cheese, avocado, cilantro, sour cream, and a squeeze of lime.

Notes

For a thicker soup, mash some beans against the side of the slow cooker or stir in a tablespoon of cornstarch mixed with two tablespoons of cold water. For a spicier version, add a diced jalapeño or use hot green chiles. This soup freezes well for up to 3 months.

Nutrition

Keywords: crockpot chicken tortilla soup, dump and go soup, slow cooker soup, chicken tortilla soup, easy soup recipe, Mexican soup, comfort food

Find it online: https://fizzlefork.com/easy-crockpot-chicken-tortilla-soup-best-dump-and-go-recipe/