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Easy Crockpot Chicken Tortilla Soup for a Crowd

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This hearty, flavorful soup is perfect for feeding a crowd with minimal effort. Simply toss everything in the crockpot and let it simmer to perfection, resulting in a smoky, comforting broth with tender chicken and crunchy toppings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (4-ounce) can diced green chiles (mild or hot)
  • 4 cups low-sodium chicken broth
  • 1 cup frozen corn kernels
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/4 teaspoon pepper)
  • Juice of 1 lime
  • Crushed tortilla chips (for serving)
  • Shredded Mexican blend cheese (for serving)
  • 1/2 cup sour cream (or Greek yogurt, for serving)
  • 1 avocado, diced (for serving)
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic.
  2. Sauté for extra flavor (optional): Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for another minute until fragrant.
  3. Layer the ingredients in the slow cooker: Place chicken breasts at the bottom. Add sautéed onions and garlic (or raw if skipped). Pour in fire-roasted tomatoes, diced green chiles, chicken broth, corn, and black beans. Sprinkle cumin, chili powder, smoked paprika, oregano, salt, and pepper over the top. Stir gently to combine.
  4. Cook low and slow: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is tender.
  5. Shred the chicken: Remove chicken to a cutting board or shred directly in the pot using two forks. Return shredded chicken to the pot.
  6. Finish with lime juice: Stir in lime juice. Taste and adjust salt and pepper if needed.
  7. Set up a toppings bar: While soup finishes, prepare tortilla chips, cheese, sour cream, avocado, cilantro, and lime wedges. Let guests build their own bowls.

Notes

For a spicier version, add a chopped jalapeño with the onions. If using frozen chicken, add about 1 hour to cooking time on low. To thicken soup, mash some black beans before adding or stir in a cornstarch slurry during the last 30 minutes. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: crockpot chicken tortilla soup, easy tortilla soup, chicken tortilla soup for a crowd, slow cooker soup, Mexican soup

Find it online: https://cookluma.com/easy-crockpot-chicken-tortilla-soup-for-a-crowd/