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How to Make Chicken Tortilla Crock Pot Soup

Warm, hearty, and packed with bold flavors, this Chicken Tortilla Crock Pot Soup is the perfect comfort food. Whether you’re serving it for a family dinner or preparing a big batch to enjoy throughout the week, the rich blend of chicken, tomatoes, beans, and spices makes it a crowd-pleaser. The slow cooker does all the heavy lifting, making this a hassle-free yet delicious meal. Follow along to learn how to make this delicious soup along with tips for serving, storing, and customizing the recipe.

Ingredients

Main Ingredients:

1 pound shredded, cooked chicken

1 (15-ounce) can whole peeled tomatoes, mashed
1 (10-ounce) can enchilada sauce
1 medium onion, chopped

1 (4-ounce) can chopped green chile peppers
2 garlic cloves, minced
2 cups water

1 (14.5-ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder

1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10-ounce) package frozen corn
1 (15-ounce) can black beans, rinsed
1 tablespoon chopped cilantro

For the Tortilla Strips:

7 corn tortillas
Vegetable oil

Directions

Step 1: Prepare the Ingredients

Start by adding the shredded chicken, mashed tomatoes, enchilada sauce, chopped onion, green chiles, and minced garlic to your slow cooker. This forms the flavorful base of your soup.

Step 2: Add Liquids and Seasonings

Pour in the water and chicken broth to add moisture. Then, season the mixture with cumin, chili powder, salt, black pepper, and the bay leaf. Stir everything well to evenly distribute the seasonings.

Step 3: Add Corn, Beans, and Cilantro

Add the frozen corn, rinsed black beans, and chopped cilantro to the slow cooker. Mix thoroughly to combine all the ingredients. The beans and corn add a heartiness and additional texture to the soup.

Step 4: Cook the Soup

Cover the slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours. The slow cooking process allows all the flavors to meld together beautifully.

Step 5: Prepare Tortilla Strips

While the soup is cooking, preheat your oven to 400°F (200°C). Lightly brush both sides of the corn tortillas with vegetable oil and cut them into strips. Spread the strips out on a baking sheet.

Step 6: Bake the Tortilla Strips

Bake the tortilla strips for 10-15 minutes, or until they’re crisp and golden. Keep a close eye on them to avoid burning. Once they’re done, set them aside to cool.

Step 7: Serve and Enjoy

Once the soup is done, remove the bay leaf and stir the soup well. Ladle it into bowls and top with the crispy tortilla strips. Serve immediately and enjoy the warm, comforting flavors of your Chicken Tortilla Soup.

Serving and Storage Tips

Serving Tips:

Garnish with Fresh Ingredients: Add toppings like avocado slices, fresh cilantro, and a squeeze of lime juice for a bright and fresh touch.
Cheese Lovers: Sprinkle shredded cheese (such as cheddar or Monterey Jack) on top of the soup for a creamy, cheesy element.
Sour Cream or Guacamole: Serve with a dollop of sour cream or guacamole to enhance the richness and balance the soup’s spice.
Crunchy Tortilla Strips: To keep the tortilla strips crisp, serve them on the side and let everyone add them just before eating.
Side Dishes: Pair the soup with cornbread, a green salad, or nachos for a full meal.

Storage Tips:

Refrigeration: Store leftover soup in an airtight container in the fridge for 3-4 days.
Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat on the stovetop over medium heat or in the microwave in 1-minute intervals.
Storing Tortilla Strips: Store leftover tortilla strips in an airtight container at room temperature. Re-crisp them in the oven at 350°F for a few minutes.

Variations

This soup is versatile, and there are plenty of ways to customize it:

1. Vegetarian Chicken Tortilla Soup:

Replace the shredded chicken with cubed tofu or additional vegetables like zucchini and carrots. Use vegetable broth instead of chicken broth for a vegetarian option.

2. Creamy Chicken Tortilla Soup:

For a creamy version, stir in 1 cup of heavy cream or half-and-half about 30 minutes before serving.

3. Spicy Chicken Tortilla Soup:

Add 1-2 chopped jalapeños or a few dashes of hot sauce at the beginning for an extra kick.

4. Black Bean and Sweet Potato Chicken Tortilla Soup:

Add 2 cups of cubed sweet potatoes along with an extra can of black beans. The sweet potatoes add a nice sweetness and depth to the soup.

5. Chicken Tortilla Soup with Rice:

For a heartier soup, stir in 1 cup of cooked rice about 30 minutes before serving.

FAQs

Q1: Can I use rotisserie chicken?
Yes! Shredded rotisserie chicken is a great time-saving option. Add it to the slow cooker with the other ingredients.

Q2: Can I make this soup ahead of time?
Yes, it can be made ahead and stored in the refrigerator for 3-4 days or frozen for up to 3 months.

Q3: Can I use fresh tomatoes instead of canned?
Absolutely! Substitute the canned tomatoes with 2-3 large fresh tomatoes, chopped.

Q4: How can I make the soup spicier?
To add heat, include 1-2 finely chopped jalapeños or a few dashes of hot sauce.

Q5: Can I cook this soup on the stovetop?
Yes! Combine all ingredients in a large pot, bring to a boil, and simmer for 30-40 minutes until fully cooked.

Conclusion

This Chicken Tortilla Crock Pot Soup is easy, flavorful, and perfect for any occasion. With options to customize it to your taste, it’s a flexible recipe that can be enjoyed all year round. From spicy variations to creamy additions, this soup can be tailored to satisfy everyone’s palate. Serve it with crispy tortilla strips and fresh toppings, and you’ll have a delicious meal that’s sure to impress!

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