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Easy Crockpot Chicken Tortilla Soup: Best 20-Min Prep

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This easy crockpot chicken tortilla soup is a set-it-and-forget-it meal with deep, smoky flavor from fire-roasted tomatoes and spices. With just 20 minutes of prep, you’ll have a hearty, crowd-pleasing soup that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 (15 oz) can fire-roasted diced tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn kernels, drained (or 1.5 cups frozen corn)
  • 1 (4 oz) can diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 6–8 corn tortillas, cut into thin strips
  • 2 tablespoons olive oil or avocado oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder (optional)
  • Shredded Mexican blend cheese or cheddar (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Lime wedges (for serving)
  • Sliced jalapeños (for serving)

Instructions

  1. Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for about 3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Build the flavor base: Transfer sautéed onions and garlic to the slow cooker. Add tomato paste, chili powder, cumin, smoked paprika, and dried oregano. Stir until well incorporated.
  3. Add liquids and canned goods: Pour in fire-roasted diced tomatoes (with juices), drained black beans, drained corn, and diced green chiles. Stir. Pour in chicken broth, ensuring it covers ingredients by about an inch.
  4. Add the chicken: Nestle chicken breasts or thighs into the liquid. Season top with a pinch of salt and pepper.
  5. Slow cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Do not open the lid during the first 3 hours.
  6. Shred the chicken: Remove chicken from slow cooker using tongs. Let rest for 2-3 minutes, then shred with two forks.
  7. Blend a cup of soup (optional): Scoop out about 1 cup of soup (mostly beans and tomatoes) and blend until smooth. Stir back into the slow cooker to thicken.
  8. Add chicken back and finish: Return shredded chicken to slow cooker. Stir in lime juice. Taste and adjust seasoning. Let cook for another 10 minutes on LOW.
  9. Make tortilla strips: Preheat oven to 375°F (190°C). Toss tortilla strips with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon chili powder. Spread on a rimmed baking sheet. Bake for 10-12 minutes, stirring halfway, until golden and crispy.
  10. Serve: Ladle soup into bowls and top with tortilla strips, cheese, cilantro, avocado, sour cream, lime wedges, and jalapeños as desired.

Notes

Don’t skip sautéing the aromatics for deeper flavor. Use fire-roasted tomatoes for the best smoky taste. For a thicker soup, blend 1 cup of the soup and stir back in. Tortilla strips can be made ahead and stored in an airtight container at room temperature. Soup stores in the fridge for up to 5 days and freezes for up to 3 months.

Nutrition

Keywords: crockpot chicken tortilla soup, easy slow cooker soup, chicken tortilla soup, 20 minute prep, set it and forget it, smoky tortilla soup

Find it online: https://cookluma.com/easy-crockpot-chicken-tortilla-soup-best-20-min-prep/