There’s something magical about Chicken Tortilla Soup (Crock Pot) that warms the soul and tickles the taste buds. Imagine a steaming bowl brimming with tender chicken, zesty tomatoes, and an orchestra of spices dancing in perfect harmony. The aroma wafting through your kitchen is enough to make even the pickiest eater perk up and say, “What’s cooking?”
I remember the first time I made this delightful dish on a chilly evening. My friends were huddled on the couch, shivering like they had just emerged from a snowstorm (even though it was just a brisk autumn night). As I ladled out the soup, their eyes lit up with anticipation. Little did they know they were about to embark on a flavor adventure that would have them begging for seconds!
Why You'll Love This Recipe
- This Chicken Tortilla Soup (Crock Pot) is incredibly easy to prepare; simply toss everything in and let it do its thing
- The flavor profile is rich and hearty, combining spices that create a warm hug for your taste buds
- The vibrant colors make it an eye-catching dish at any meal
- Plus, it’s versatile enough for weeknight dinners or cozy gatherings with friends
Ingredients for Chicken Tortilla Soup (Crock Pot)
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work best here; feel free to adjust based on your crowd size.
Diced Tomatoes: Use canned ones for convenience; they add a vibrant color and juicy texture.
Black Beans: Rinse these before adding them in; they provide protein and fiber that’s both filling and nutritious.
Chicken Broth: Opt for low-sodium broth to control the saltiness; it serves as the flavorful base for your soup.
Onion: Chopped onions add sweetness and depth; yellow or white onions are perfect choices.
Bell Peppers: A mix of red and green bell peppers adds color and crunch; chop them into bite-sized pieces.
Garlic: Fresh minced garlic brings an aromatic punch; you can’t go wrong with garlic!
Cumin & Chili Powder: These spices are essential for that authentic Mexican flavor profile—don’t skimp!
For Garnishing:
Tortilla Chips: These add crunch to each spoonful; feel free to break them up over your soup.
Avocado: Diced fresh avocado adds creaminess; it’s like a little indulgence in each bite!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Chicken Tortilla Soup (Crock Pot)
Follow these simple steps to prepare this delicious dish:
Step 1: Prepare Your Ingredients
Start by chopping your onion, bell peppers, and garlic. This will be your aromatic base that fills your kitchen with mouthwatering scents as they cook together.
Step 2: Layer It Up
Place the boneless chicken breasts at the bottom of your crock pot. Pour in the diced tomatoes, black beans, chopped onion, bell peppers, minced garlic, cumin, chili powder, and chicken broth over the chicken.
Step 3: Let It Simmer
Cover your crock pot and set it on low heat for about six hours or high heat for three hours. This is where all those flavors meld into one glorious concoction that makes you want to do a happy dance.
Step 4: Shred the Chicken
Once cooked through and tender, remove the chicken breasts from the pot. Use two forks to shred them into bite-sized pieces before returning them back into the soup. Don’t worry if you accidentally shred more than you need—this just means extra goodness!
Step 5: Taste Test
Give your soup a good stir and taste it! Adjust seasoning as needed—maybe a pinch more salt or another dash of chili powder if you like things spicy.
Step 6: Serve It Right
Ladle your hearty soup into bowls and top with crunchy tortilla chips, creamy avocado chunks, or even some shredded cheese if you’re feeling fancy! Transfer to plates and serve while hot for maximum enjoyment.
With every spoonful of this Chicken Tortilla Soup (Crock Pot), you’ll find yourself wrapped in cozy flavors that remind you of home-cooked meals shared with loved ones. Enjoy!
You Must Know
- This delicious Chicken Tortilla Soup (Crock Pot) offers a comforting blend of flavors and is incredibly easy to make
- You can customize the toppings based on your preferences, and it’s a crowd-pleaser for any occasion
- Perfect for busy weeknights or cozy gatherings
Perfecting the Cooking Process
Sear the chicken first for that golden-brown color and flavor. While it sizzles, chop veggies and gather spices. Toss everything into the Crock Pot together with broth and let it work its magic for hours, filling your home with mouthwatering aromas.
Add Your Touch
Feel free to swap out the chicken for beans, add corn for sweetness, or throw in some jalapeños if you’re feeling spicy. Top with avocado, cheese, or sour cream to personalize your Chicken Tortilla Soup (Crock Pot) experience!
Storing & Reheating
Store leftover Chicken Tortilla Soup (Crock Pot) in airtight containers in the fridge for up to three days. To reheat, simply warm it on the stove or in the microwave until heated through—no one likes cold soup!
Chef's Helpful Tips
- Use low-sodium broth to control salt levels without sacrificing flavor
- Always taste your soup before serving; adjusting spices can elevate your dish significantly
- Let leftovers sit overnight—the flavors deepen beautifully!
Sometimes I whip up this Chicken Tortilla Soup (Crock Pot) on rainy days, and my friends always rave about how it warms their hearts as much as their bellies!
FAQs :
What ingredients are needed for Chicken Tortilla Soup (Crock Pot)?
To make Chicken Tortilla Soup in your Crock Pot, you will need boneless, skinless chicken breasts, diced tomatoes, black beans, corn, onion, bell peppers, chicken broth, garlic powder, cumin, chili powder, and tortilla strips. You can also add optional toppings like avocado, cheese, and cilantro. This combination of ingredients creates a flavorful and hearty soup that is perfect for any occasion.
How long does it take to cook Chicken Tortilla Soup (Crock Pot)?
Cooking Chicken Tortilla Soup in a Crock Pot typically takes about 6 to 8 hours on low heat or 3 to 4 hours on high heat. The longer cooking time allows the flavors to meld beautifully while ensuring the chicken is tender. For best results, check the chicken towards the end of the cooking time; it should shred easily with a fork when done.
Can I freeze leftover Chicken Tortilla Soup (Crock Pot)?
Yes, you can definitely freeze leftover Chicken Tortilla Soup! Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the freezer for up to three months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat on the stove until warmed through.
What can I serve with Chicken Tortilla Soup (Crock Pot)?
Chicken Tortilla Soup pairs wonderfully with various sides. Consider serving it with warm cornbread or tortilla chips for added crunch. You might also enjoy it alongside a fresh salad or some quesadillas for a complete meal. Top each bowl with avocado slices or shredded cheese for even more flavor!
Conclusion for Chicken Tortilla Soup (Crock Pot) :
In summary, Chicken Tortilla Soup made in a Crock Pot is an easy and delicious meal option that combines simple ingredients like chicken, beans, and spices. With minimal prep time and maximum flavor development during slow cooking, this dish is perfect for busy days or family gatherings. Serve it hot with your favorite toppings for a comforting meal that’s sure to please everyone at the table!
Chicken Tortilla Soup (Crock Pot)
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
Description
Chicken Tortilla Soup (Crock Pot) is a hearty and comforting dish that brings warmth and flavor to your table. With tender chicken, zesty tomatoes, and a blend of spices, this easy-to-make soup will have everyone coming back for seconds.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed
- 4 cups low-sodium chicken broth
- 1 medium onion, chopped
- 1 cup bell peppers, chopped (mix of red and green)
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- Tortilla chips (to taste)
- 1 avocado, diced
Instructions
- Chop the onion, bell peppers, and garlic.
- Layer the chicken breasts at the bottom of the crock pot.
- Add diced tomatoes, black beans, chopped onion, bell peppers, minced garlic, cumin, chili powder, and pour in chicken broth.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred the cooked chicken with two forks and return it to the soup.
- Taste and season as needed before serving hot with tortilla chips and avocado.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 710mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg
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