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Crockpot Chicken Tortilla Soup: Easy Crowd-Pleasing Recipe

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A rich, smoky, and slightly spicy crockpot chicken tortilla soup that’s incredibly easy to make. This set-it-and-forget-it recipe delivers tender chicken, a flavorful broth, and is perfect for feeding a crowd or enjoying as comforting leftovers.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 1 can (8 oz / 227g) tomato sauce
  • 4 cups (960ml) low-sodium chicken broth
  • 1–2 canned chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 cup (150g) frozen corn
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • Juice of 2 limes
  • Salt and black pepper to taste
  • For serving: tortilla chips or strips, shredded cheese (cheddar, Monterey Jack, or Mexican blend), fresh cilantro, diced avocado, sour cream or Greek yogurt, lime wedges

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic cloves.
  2. Prep the chipotle peppers: Open the can of chipotle peppers in adobo sauce. Remove 1-2 peppers and mince them finely. Measure out 1 tablespoon of the adobo sauce.
  3. Layer the ingredients in the slow cooker: Place the chicken thighs in the bottom. Add the diced onion, minced garlic, fire-roasted tomatoes (with juices), tomato sauce, chicken broth, minced chipotle peppers, adobo sauce, ground cumin, chili powder, dried oregano, and 1 teaspoon of salt.
  4. Stir gently to combine the ingredients around the chicken.
  5. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fork-tender.
  6. Carefully remove the chicken thighs from the slow cooker and shred them with two forks.
  7. Return the shredded chicken to the slow cooker. Stir in the frozen corn and drained black beans. Cook for another 15-20 minutes on low.
  8. Just before serving, squeeze in the juice of two limes. Stir well and adjust salt and pepper to taste.
  9. Ladle the soup into bowls and serve with desired toppings: tortilla chips or strips, shredded cheese, diced avocado, sour cream, fresh cilantro, and lime wedges.

Notes

For deeper flavor, sear the chicken thighs in a hot skillet before adding to the slow cooker. Start with one chipotle pepper for milder heat; add more to taste. Shred the chicken while it’s still warm for best results. Add corn and beans at the end to prevent them from becoming mushy. The soup tastes even better the next day as flavors meld. To freeze, cool completely and store in airtight containers for up to 3 months.

Nutrition

Keywords: crockpot chicken tortilla soup, slow cooker soup, chicken tortilla soup, easy soup recipe, crowd-pleasing soup, Mexican soup

Find it online: https://platebelle.com/crockpot-chicken-tortilla-soup-easy-crowd-pleasing-recipe/