Why You’ll Love This Recipe
If you’re searching for a comforting meal that’s packed with bold flavors, this Spicy Chicken Tortilla Soup in the crockpot is the perfect choice. This dish combines tender shredded chicken, a rich tomato-based broth, and the right amount of spice to warm you up from the inside out. It’s an effortless meal that’s perfect for busy weeknights, meal prepping, or feeding a crowd. With a variety of toppings to customize each bowl, this soup will quickly become a household favorite.
Ingredients
- Chicken breasts or thighs
- Chicken broth
- Diced tomatoes
- Tomato sauce
- Black beans
- Corn kernels
- Onion
- Garlic
- Jalapeño
- Green chilies
- Cumin
- Chili powder
- Paprika
- Oregano
- Salt
- Black pepper
- Lime juice
- Fresh cilantro
- Tortilla strips
- Avocado
- Shredded cheese
- Sour cream
Directions
- Prepare the Ingredients: Chop the onion, mince the garlic, and dice the jalapeño. Rinse and drain the black beans.
- Layer in the Crockpot: Place the chicken breasts or thighs at the bottom of the crockpot. Add the diced tomatoes, tomato sauce, black beans, corn, onion, garlic, jalapeño, and green chilies.
- Season the Soup: Sprinkle in cumin, chili powder, paprika, oregano, salt, and black pepper. Pour in the chicken broth and give everything a gentle stir to combine the flavors.
- Cook Low and Slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easily shreddable.
- Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the soup and stir in freshly squeezed lime juice and chopped cilantro.
- Prepare Tortilla Strips: If making homemade tortilla strips, cut corn tortillas into thin strips and bake or fry them until crispy.
- Serve and Garnish: Ladle the hot soup into bowls and top with tortilla strips, avocado slices, shredded cheese, sour cream, and extra cilantro as desired.
Variations
- Milder Version: Reduce or omit the jalapeño and green chilies for a less spicy version.
- Protein Swap: Substitute chicken with shredded pork, ground turkey, or even tofu for a vegetarian option.
- Creamy Twist: Stir in some heavy cream or cream cheese for a richer, creamier texture.
- Extra Vegetables: Add bell peppers, zucchini, or carrots for more texture and nutrients.
- Slow Cooker Alternative: Use an Instant Pot to reduce the cooking time and still achieve a rich, flavorful soup.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low, 3-4 hours on high
- Total Time: 6-8 hours
- Servings: 6-8 bowls
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in portioned containers for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium heat or in the microwave in 1-minute intervals until heated through.
FAQs
How can I make this soup even spicier?
Add more jalapeños, cayenne pepper, or hot sauce to taste.
Can I use rotisserie chicken instead of raw chicken?
Yes, just add the shredded rotisserie chicken in the last 30 minutes of cooking.
What type of tortillas work best for the strips?
Corn tortillas are the best for crispy homemade strips.
Can I make this soup on the stovetop instead?
Yes, simmer all the ingredients for about 30-40 minutes, then shred the chicken.
What’s the best cheese to use as a topping?
Cheddar, Monterey Jack, or queso fresco work great.
Can I add rice or quinoa to this soup?
Yes, add cooked rice or quinoa in the last 30 minutes of cooking.
What can I substitute for black beans?
Pinto beans or kidney beans are great alternatives.
Is this soup gluten-free?
Yes, just ensure your toppings and tortilla strips are gluten-free.
Can I use canned corn instead of fresh or frozen?
Yes, just drain and rinse canned corn before adding it to the soup.
How can I thicken the soup?
Mash some of the beans or add a cornstarch slurry to thicken the broth.
Conclusion
Spicy Chicken Tortilla Soup in the crockpot is an easy, flavorful, and customizable meal perfect for any occasion. Whether you’re looking for a comforting weeknight dinner or a meal to impress guests, this soup delivers on taste and convenience. Try it out and enjoy a bowl of warmth and spice with your favorite toppings!
Print
Spicy Chicken Tortilla Soup in the Crockpot: A Warm, Flavorful Delight
- Total Time: 6-8 hours
- Yield: 6–8 servings 1x
Description
This Spicy Chicken Tortilla Soup in the crockpot is a bold and comforting dish featuring tender shredded chicken, a rich tomato-based broth, and the perfect amount of spice. Ideal for busy weeknights, meal prepping, or feeding a crowd, this slow cooker soup is easy to make and customizable with a variety of delicious toppings.
Ingredients
- 2 lbs chicken breasts or thighs
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, diced
- 1 (4 oz) can green chilies
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 1 cup tortilla strips
- 1 avocado, sliced
- 1 cup shredded cheese (cheddar, Monterey Jack, or queso fresco)
- 1/2 cup sour cream
Instructions
- Prepare Ingredients: Chop onion, mince garlic, dice jalapeño, and rinse black beans.
- Layer in Crockpot: Place chicken at the bottom, then add diced tomatoes, tomato sauce, black beans, corn, onion, garlic, jalapeño, and green chilies.
- Season the Soup: Sprinkle in cumin, chili powder, paprika, oregano, salt, and black pepper. Pour in chicken broth and stir gently.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Shred Chicken: Remove chicken, shred with two forks, and return to the crockpot. Stir in lime juice and chopped cilantro.
- Prepare Tortilla Strips: If making homemade strips, cut corn tortillas into thin strips and bake or fry until crispy.
- Serve: Ladle soup into bowls and top with tortilla strips, avocado, cheese, sour cream, and extra cilantro as desired.
Notes
- Mild Version: Reduce or omit jalapeño and green chilies.
- Protein Swap: Substitute with shredded pork, ground turkey, or tofu for a vegetarian option.
- Creamy Option: Stir in heavy cream or cream cheese for a richer texture.
- Extra Vegetables: Add bell peppers, zucchini, or carrots for added nutrition.
- Instant Pot Alternative: Reduce cooking time by using an Instant Pot.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low, 3-4 hours on high
- Category: soup
- Method: Slow Cookerspicy chicken tortilla soup, crockpot chicken soup, slow cooker tortilla soup, easy chicken soup, Mexican chicken soup
- Cuisine: mexican inspired
No comment