This Chicken Tortilla Soup was made in the crockpot for a light,
yet filling winter soup recipe that you'll absolutely love!
Watch us make this Chicken Tortilla Soup!
Sometimes when we are pressed for time, but need to get dinner on the table, the crockpot is the way to go!
Every step of this recipe was done in the crockpot with the exception of the tortilla strips; however, the strips can be purchased at the store or you can use tortilla strips instead.
More soup recipes --> Vegetable Beef Soup, Loaded Baked Potato Soup, Crockpot Tortilla Soup, Crockpot Taco Soup, Homemade Beef Chili, Shrimp and Sausage Gumbo, Red Beans and Sausage
Ingredients for this soup:
- Boneless skinless chicken breasts
- Black beans - rinsed and drained
- Petite diced tomatoes
- Corn - drained
- Chicken broth
- Olive oil
- Yellow onion- chopped
- Minced garlic
- Cayenne pepper
- Smoked paprika
- Black pepper
- Salt
- Chili powder
- Oregano
- Cumin
- Lime
- Tortillas
Steps to make the soup:
- In a skillet, add olive oil and heat to medium heat.
- Then add the diced onion and saute until it starts to brown.
- Then add the garlic and saute for no more than 30 seconds.
- Add the diced tomatoes and stir. Transfer the ingredients to your crockpot and add the chicken broth.
- Add the chicken breasts, black beans, corn, cumin, oregano, chili powder, salt, cayenne pepper, black pepper, paprika and lime juice and stir together.
- Cover and slow cook for four hours....
- Remove the chicken from the crockpot and shred as desired. Then return the chicken to the crockpot.
- To make the tortilla crisps: Heat a large skillet to medium heat. Add the olive oil to the pan and heat. Then add the tortilla strips and cook until crispy and golden.
- Once they are golden brown, transfer them to a paper towel dish to drain the excess oil.
- Serve and enjoy!
Some great additions to go along with your soup are shredded cheese, rice, avocado, cilantro, and lime wedges just to name a few!
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Ingredients
- 2-3 boneless skinless chicken breasts
- 15 ounces black beans- rinsed and drained
- 15 ounces petite diced tomatoes
- 2 cups corn- drained
- 32 ounces chicken broth
- 2 tbsps olive oil
- ½ yellow onion- chopped
- 2 tsps minced garlic
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- juice of 1 lime
- 3 tortillas- cut into strips
- Optional garnish: shredded cheese, rice, avocado, cilantro and lime wedges
Instructions
- In a skillet, add olive oil and heat to medium heat.
- Then add the diced onion and saute until it starts to brown.
- Then add the garlic and saute for no more than 30 seconds.
- Add the diced tomatoes and stir.
- Transfer the ingredients to your crockpot and add the chicken broth.
- Add the chicken breasts, black beans, corn, cumin, oregano, chili powder, salt, cayenne pepper, black pepper, paprika and lime juice and stir together.
- Cover and slow cook for four hours.
- Remove the chicken from the crockpot and shred as desired and then return the chicken to the crockpot.
- To make the tortilla crisps: Heat a large skillet to medium heat.
- Add the olive oil to the pan and heat.
- Then add the tortilla strips and cook until crispy and golden.
- Once they are golden brown, transfer them to a paper towel dish to drain the excess oil.
- Serve and enjoy!
Nancy G says
Perfect seasonings for this classic soup that any Tex-Mex fan will enjoy! Frying the fresh tortilla chips really takes the dish to another level!!
Ashley Frederick says
Thank you Nancy! You gotta have the tortilla chips! Enjoy!