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Cozy Crockpot Chicken Tortilla Soup: Easy Weeknight Dinner

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This cozy crockpot chicken tortilla soup is the kind of recipe that makes you look like a kitchen hero without actually having to do much work. It’s humble, easy, and secretly the best thing at the table.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 cup frozen corn kernels
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 6–8 corn tortillas, cut into thin strips
  • 1 tablespoon olive oil (for tortilla strips)
  • ½ teaspoon salt (for tortilla strips)
  • Optional toppings: shredded Mexican cheese, diced avocado, fresh cilantro, sour cream or Greek yogurt, lime wedges, sliced jalapeños

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer the cooked onions and garlic to the bottom of your slow cooker.
  2. To the slow cooker, add the fire-roasted tomatoes, drained black beans, drained pinto beans, diced green chiles, frozen corn, and all the seasoning blend ingredients (chili powder, cumin, smoked paprika, oregano, salt, black pepper, cayenne). Stir everything together. Place the chicken on top and pour the chicken broth around the chicken.
  3. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and shreds easily.
  4. Carefully remove the cooked chicken from the slow cooker and shred it with two forks on a cutting board. Return the shredded chicken to the slow cooker and stir. Taste and adjust salt and spices if needed.
  5. Preheat the oven to 375°F. Cut the corn tortillas into thin strips about ½ inch wide. Toss with 1 tablespoon olive oil and ½ teaspoon salt. Spread in a single layer on a baking sheet. Bake for 10-12 minutes, stirring halfway through, until golden and crispy. Let cool.
  6. Ladle the hot soup into bowls. Top with crispy tortilla strips and desired toppings (cheese, avocado, cilantro, sour cream, lime wedges, jalapeños).

Notes

Don’t skip the sauté step for the onion and garlic—it builds flavor. Use fire-roasted tomatoes for smoky depth. Shred the chicken outside the pot for cleaner results. Toast the spices in a dry skillet for 30 seconds before adding onions for extra aroma. Make the tortilla strips while the soup finishes. For a thicker soup, mash some beans against the side of the slow cooker. Store tortilla strips separately at room temperature. Soup freezes well for up to 3 months.

Nutrition

Keywords: crockpot chicken tortilla soup, slow cooker soup, chicken tortilla soup, easy weeknight dinner, cozy soup, fall soup, winter soup, gluten-free soup

Find it online: https://daintydine.com/cozy-crockpot-chicken-tortilla-soup-easy-weeknight-dinner/