We all have those busy days when you need something easy but healthy to put on the dinner table. This recipe for Crockpot Chicken Tortilla Soup is just the recipe for you. It’s so simple to prepare. You put everything into the slow cooker, turn it on, and get on with your day. When dinner time rolls around all you need to do is chop up the toppings…TADA! Dinner is served!
We missed our weekly trip to our favorite Mexican restaurant this week. When you have a recipe that is this good it seems okay though. The beauty of this Chicken Tortilla Soup is that you can make it as spicy as you want! I love the heat…bring it on! But my beloved is not a spice-loving person so I have to be careful how much I add. With this recipe, you can serve extra peppers on the side. He’s not a cilantro lover either so that goes as a topping as well. After 30 years, he’s realized that I’m much happier to be around when I have my spicy food on a regular basis, and I’ve learned to incorporate my favorites as toppings.
This recipe is really as simple as putting everything into the crockpot, turning it on, and letting it cook. I used black beans and tomatoes that I had canned this summer, but store-bought also works great. The recipe card reflects store-bought quantities.
I also used my homemade chili powder and chipotles in adobo sauce. In my opinion, homemade is always better, so you should try these recipes, too. Having said that homemade is always better, I didn’t have the time to make the tortilla chips for the soup, so I served it with store-bought chips as a topping. Do whatever works best for you.
TOPPINGS FOR CROCKPOT CHICKEN TORTILLA SOUP
Hot Sauce of your choice
Use any or all of these toppings for your soup…it’s delicious! FYI, the sour cream will add a creaminess to the soup and also reduce the heat slightly.
CROCKPOT CHICKEN TORTILLA SOUP
- crockpot, slow cooker
- 3 chicken breasts
- 14.5 oz black beans
- 1 1/2 cup frozen corn
- 1 medium onion diced
- 1 tablespoon garlic minced
- 1 serrano pepper, diced may substitute jalapeno
- 3-4 cups chicken stock depending on how much stock you prefer
- 14 ounces crushed or diced tomatoes
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 chipotle in adobo sauce, diced optional
- Place all ingredients in the crockpot. Cook on low heat for 6-8 hours or high heat for 4 hours.
- Shred the chicken and stir well.
- Serve with the toppings of your choice.
You might also try this Instant Pot Mexican Posole Rojo ….yummm!