Crockpot Chicken Tortilla Soup
A hearty Crockpot Chicken Tortilla Soup with tender shredded chicken, black beans, and zesty spices in a savory broth.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts Approx: 680g
- 425 g black beans, rinsed and drained Approx: 1 can/15 oz
- 425 g corn Approx: 1 can /15 oz , drained
- 794 g tomatoes Approx: 1 can/28 oz, diced & undrained
- 283 g Rotel (diced tomatoes with green chilies) Approx: 1 can/10 oz, undrained
- 1.75 cup low-sodium chicken broth Approx: 1 can (14.5 oz / 411g)
- 28 g taco seasoning Approx: 1 packet/1 oz
- 1 teaspoon ground cumin Approx: 5g
- 1/2 teaspoon chili powder Approx: 2g
- 1/4 cup fresh cilantro Approx: 10g, chopped (optional)
For serving
- crushed tortilla chips, shredded cheese, sour cream, sliced avocado
Instructions
- Plug in your 6 to 8-quart (5.7 to 7.6-liter) slow cooker and let it sit on your counter. No need to preheat.
- Place your 1.5 pounds (680 grams) of chicken breasts at the bottom of your crockpot, laying them relatively flat and side by side.
- Add the rinsed black beans, drained corn, undrained diced tomatoes, undrained Rotel, chicken broth, taco seasoning, ground cumin, and chili powder directly into the crockpot.
- Using a large wooden spoon or ladle, gently stir everything together until well combined. Make sure the spices are distributed and the chicken is at least partially submerged.
- Place the lid on your crockpot and select the LOW setting for 6 to 8 hours (or HIGH for 3 to 4 hours if short on time).
- After cooking time, carefully remove one chicken breast and pierce it with a fork. It should shred easily with minimal resistance.
- Carefully remove all the chicken breasts from the crockpot using a slotted spoon or kitchen tongs and place them on a clean cutting board.
- Using two forks (one in each hand), pull the chicken apart into bite-sized shreds. Hold one fork steady and use the other to pull apart the meat.
- Scrape all the shredded chicken back into the crockpot with the soup. Give everything a gentle stir to redistribute the chicken throughout.
- Ladle a small taste of soup into a spoon and try it. Adjust seasonings as needed by adding salt, cayenne pepper, or a squeeze of fresh lime juice for brightness.
- Use a ladle to pour the soup into individual bowls, making sure each bowl gets plenty of broth and chicken pieces.
- Set up your toppings station with crushed tortilla chips, shredded cheese, sour cream, and sliced avocado. Garnish each bowl with fresh cilantro if desired.
Notes
Low vs. High: Low heat (6-8 hours) produces more tender, evenly cooked results with better flavor development. High heat (3-4 hours) works if short on time but may result in slightly less tender chicken and less complex flavors.
Don't Overfill: Leave at least 2 to 3 inches (5 to 7.6 centimeters) of space from the rim. Overfilled crockpots don't heat evenly and can cause splattering.
Lid Matters: Every time you lift the lid, you release steam and add 15 to 20 minutes to cooking time. Check once at the midpoint and then leave it alone.
Chicken Doneness: Pierce the chicken with a fork, it should shred easily. If still firm, give it another 20 to 30 minutes. The chicken is ready when it literally falls apart when touched with two forks.
Taste and Adjust: Slow cooker cooking can mute flavors, so taste before serving. Add extra cumin, cayenne pepper for heat, or fresh lime juice for brightness.
Thickness: If too thick, thin with additional broth or water (1/4 cup / 60 ml at a time). If too thin, break up a tortilla chip and stir it in.
Make Ahead: Assemble everything the night before (except chicken) and refrigerate the crockpot insert. Add chicken in the morning and start cooking.
Freezing: This soup freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator before reheating gently over medium-low heat, stirring occasionally.
Recipe Yield: 6 - 8 servings (Approx. 1.5 - 2 cups per serving)