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Crockpot Chicken Tortilla Soup - Cozy, Flavorful, and Effortless

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts (or thighs)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced (optional but tasty)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen or canned corn (drained if canned)
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste (adds body to the broth)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried oregano
  • 1/2–1 teaspoon kosher salt (to taste)
  • 1/2 teaspoon black pepper
  • Juice of 1 lime (plus wedges for serving)
  • Fresh cilantro, chopped (for garnish)
  • Tortilla strips or crushed tortilla chips (for serving)
  • Optional toppings: shredded cheese, sliced avocado, sour cream, hot sauce, jalapeño slices

Method
 

  1. Add the onion, garlic, bell pepper, black beans, corn, diced tomatoes, tomatoes with green chilies, chicken broth, and tomato paste to the crockpot. Stir to combine.
  2. Season with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir again to distribute the spices evenly.
  3. Nestle the chicken breasts into the mixture, making sure they’re mostly submerged.
  4. Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is cooked through and tender.
  5. Remove the chicken to a cutting board. Shred with two forks, then return it to the crockpot.
  6. Stir in the lime juice. Taste and adjust seasoning with more salt, pepper, or chili powder as needed.
  7. Serve hot with tortilla strips or crushed chips and your favorite toppings: avocado, cheese, cilantro, sour cream, and extra lime wedges.