Crock-pot Chicken Tortilla Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
6 servings
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Calories
361 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Crock-pot Chicken Tortilla Soup
Description
Crock-pot Chicken Tortilla Soup relies on slow-cooked chicken breasts simmered with a mix of black and pinto beans, crushed tomatoes, vegetable broth, and tomatillo salsa verde for a tangy depth. Fresh onion, bell pepper, jalapeño, and torn corn tortillas cook together, with tortillas serving to thicken the soup and add a soft, noodle-like texture. Seasonings such as chili powder, cumin, cayenne, and garlic powder balance the flavors. After cooking, shredding the chicken incorporates it well throughout the soup.
The finished soup is flavorful with a mix of tender beans, tender chicken, and vegetables enveloped in a spiced, tomato-based broth. Toppings like shredded Mexican cheese, Greek yogurt or sour cream, jalapeños, fresh cilantro, and avocado add texture and freshness to each serving, allowing customization at the table. It suits a filling lunch or dinner particularly on cooler days.
For best results, canned beans should be rinsed and drained before adding, and extra broth can be added near the end if a more broth-forward soup is desired. Shredding chicken while warm makes it easier to distribute through the soup. Leftovers store well, making the soup convenient for make-ahead meals.
Ingredients
- 6 cups vegetable broth or chicken broth, low-sodium
- 1 cup crushed tomatoes canned
- 1/4-1/2 cup Tomatillo Salsa Verde
- 3 TBSP tomato paste
- 2 TBSP olive oil
- 3 cups black beans (cooked or canned)
- 1-2 cups pinto beans (cooked or canned)
- 3 chicken breast boneless skinless
- 4 corn tortillas torn into small pieces, small
- 2 onion 2 cups chopped, small
- 2 jalapeños (seeds and stem removed)
- 1 bell pepper large
- ½ lime juiced
- 2-4 TBSP cilantro fresh
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp cayenne pepper
- salt amount added will vary on sodium content of broth + tomatoes/beans, to taste
TASTY TOPPINGS:
- Greek yogurt I add lime zest to mine for extra oomph!, or sour cream
- Mexican cheese blend shredded
- tortilla chips
- onion red, chopped
- green onion chopped
- cilantro fresh
- jalapeño sliced
- Pico de Gallo
- avocado guacamole or sliced
Instructions
- Essentially you're going to toss everything in and walk away, but because I like to explain the methods to my madness I'll go into a bit more detail for ya:
- Turn your slow cooker to high and add broth, crushed tomatoes, tomato paste, tomatillo salsa, beans and chicken breasts, whole.
- Next dice your bell pepper, jalapeno, and onion and tear your corn tortilla into small pieces before tossing them into the pot as well. The corn tortillas help the soup to thicken a bit and also act as noodles!
- Add your seasonings, fresh cilantro, olive oil, and lime juice + cover.
- Within a few hours the chicken breasts should be juicy and perfectly cooked, if you happen to be around, feel free to scoop them out with tongs or a fork, place them on a cutting board, and chop each breast into six large pieces. Now it'll shred oh-so-easily! Use two forks to create pulled/shredded chicken and add it back to your slow cooker. If you aren't home yet you can complete this step once you return. No worries!
- The soup will simmer away on high for four-six hours [total time] and make your kitchen smell absolutely divine.
- Steal a taste towards the end and add any extra spices or add-ins that float your boat. I typically add a little extra chili and garlic powder and a little fiery cayenne depending on my mood. You may want to add salt or might find that there was enough in your beans/tomatoes/broth to start and leave it as is! Since I add crushed tortilla chips to my final product I only add a pinch of salt to the entire pot. The chips add it in at the end and create the perfect ratio for me! As noted above you can add more broth or keep the soup nice and chunky. I love mine super-hearty so I can attack it with the tortilla chips and a small mountain of grated cheese and scoop up the soup nacho-style. Hot soup, melty cheese, and crunchy tortilla chips... I'm swooning again just thinking about it. Clearly it's time to make another pot!
Notes
- Drain and rinse canned beans before adding to reduce excess sodium.
- If you prefer a looser consistency, add additional vegetable or chicken broth toward the end of cooking.
- Shred the chicken once it is cooked and warm for easier shredding and better incorporation into the soup.
- Top with your choice of cheese, sour cream, avocado, or other toppings just before serving for added flavor and texture.
- Soup leftovers keep well refrigerated and can be reheated gently on the stove or in a slow cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 25g | 50% |
| Fat | 7g | 11% |
| Cholesterol | 36mg | 12% |
| Sodium | 1209mg | 50% |
| Potassium | 1017mg | 22% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 1660IU | 33% |
| Vitamin C | 41.9mg | 47% |
| Calcium | 83mg | 8% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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