Crock-Pot Chicken Tortilla Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
8 servings
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Calories
202 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
Mexican
Crock-Pot Chicken Tortilla Soup
Description
The Crock-Pot Chicken Tortilla Soup centers on chicken breasts cooked gently in a combination of salsa and chicken broth, enhanced by black beans, corn, and homemade taco seasoning. This slow-cooking method ensures the chicken becomes very tender and easy to shred toward the end, integrating well with the other ingredients. The addition of lime juice provides acidity that brightens the soup’s overall flavor. Toppings such as tortilla chips, cilantro, green onions, and avocado add contrasting textures and freshness to the warm, spiced broth.
Serving this soup with crunchy tortilla chips and fresh garnishes makes it a flexible dish suitable for a satisfying lunch or dinner. Adding sour cream or cheese complements the flavors further but can be omitted if desired. Its considerable quantity can feed multiple people, making it useful for family meals or leftovers.
This soup stores well in the refrigerator for several days and freezes effectively for up to six months. Leftovers can be reheated gently on the stove or in a microwave. It’s recommended to add crunchy toppings only at serving time to maintain their texture. Preparing the soup ahead allows the flavors to meld and intensify.
Ingredients
- 1 ½ pounds chicken breast
- 16 ounces salsa mild or medium, in jar
- 5 cups chicken broth
- 3 tablespoons taco seasoning homemade
- ½ teaspoon salt to taste
- 15 ounces black beans rinsed and drained, canned
- 15 ounces whole kernel corn drained, canned
- 3 tablespoons lime juice or lemon juice
Toppings:
- tortilla chips optional
- cilantro optional
- green onions optional
- avocado
Instructions
- Place chicken breasts on the bottom of slow cooker.
- Pour salsa and chicken broth into the Crock-pot or slow cooker and make sure to pick up chicken breasts so some liquid gets underneath them.
- Add beans, corn, seasoning, and lime juice to the slow cooker. Give liquid a good stir, cover, and cook for 6-8 hours on low or 4-6 hours on high.
- Towards the last 30 minutes of cooking, shred the chicken. Let continue cooking for the last 30 minutes.
- Serve chicken tortilla soup with tortilla chips, sour cream, cilantro and green onions. Enjoy!
Notes
- Use homemade taco seasoning for better control of flavor and spice level.
- Hold off on adding tortilla chips and fresh toppings until serving to keep them crisp.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 6 months.
- Reheat gently on stovetop over medium-low heat or in the microwave until warmed through.
- This soup's flavors improve when made ahead and left to meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 23g | 46% |
| Fat | 3g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 971mg | 40% |
| Potassium | 712mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 41mg | 4% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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