Print

Cozy 30-Minute Crockpot Chicken Tortilla Soup: Easy Weeknight Dinner

crockpot chicken tortilla soup - featured image
Print Recipe

A quick and easy crockpot chicken tortilla soup that delivers deep, smoky flavor in just 30 minutes. Perfect for busy weeknights, this soup is packed with tender chicken, black beans, corn, and a rich, aromatic broth.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 1½ pounds boneless, skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (4 oz) diced green chiles, undrained
  • 1 cup frozen corn kernels
  • 1 can (15 oz) black beans, drained and rinsed
  • Tortilla strips or chips, for serving
  • Fresh cilantro, chopped, for serving
  • 1 avocado, diced, for serving
  • Lime wedges, for serving
  • Shredded Mexican blend cheese or cotija, for serving (optional)
  • Sour cream or Greek yogurt, for serving (optional)

Instructions

  1. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and jalapeño, cook for 1 minute until fragrant. Stir in cumin, smoked paprika, chili powder, and oregano, cook for 30 seconds.
  2. Transfer to slow cooker: Scrape onion mixture into a 6-quart slow cooker. Add chicken breasts, chicken broth, fire-roasted tomatoes (with juices), diced green chiles, frozen corn, and black beans. Stir to combine.
  3. Cook: Cover and cook on high for 2-3 hours or low for 4-5 hours, until chicken reaches 165°F and shreds easily.
  4. Shred chicken: Remove chicken from slow cooker, let rest for 1-2 minutes, then shred with two forks.
  5. Return chicken to pot: Stir shredded chicken back into soup. Taste and adjust seasoning with salt, pepper, or lime juice. Cook on high for another 10 minutes.
  6. Prepare toppings: Dice avocado, chop cilantro, and set out tortilla chips, cheese, and sour cream.
  7. Serve: Ladle soup into warm bowls. Top with tortilla chips, avocado, cilantro, cheese, sour cream, and a squeeze of lime.

Notes

Don’t skip sautéing the aromatics—it builds depth of flavor. Use fire-roasted tomatoes for best results. Shred chicken while warm for easier handling. Adjust seasoning at the end. For meal prep, store soup without toppings for up to 4 days.

Nutrition

Keywords: chicken tortilla soup, crockpot soup, easy weeknight dinner, 30-minute meal, slow cooker soup, Mexican soup

Find it online: https://lolaspoon.com/cozy-30-minute-crockpot-chicken-tortilla-soup-easy-weeknight-dinner/