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Cozy Crockpot Chicken Tortilla Soup for Fall

cozy crockpot chicken tortilla soup for fall - featured image
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A warm, smoky, and deeply savory chicken tortilla soup made effortlessly in the slow cooker. Perfect for crisp fall evenings, this crowd-pleasing comfort food is packed with lean protein, fiber-rich beans, and vegetables, and comes together with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • 1–2 chipotle peppers in adobo sauce, minced (plus 1 tablespoon adobo sauce)
  • 4 cups low-sodium chicken broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn kernels, drained (or 1 ½ cups frozen corn)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 2 tablespoons olive oil
  • Tortilla chips or strips (for topping)
  • Fresh lime juice (from 1-2 limes)
  • Fresh cilantro, chopped (for topping)
  • Shredded Monterey Jack or cheddar cheese (optional, for topping)
  • Diced avocado (for topping)
  • Sour cream or Greek yogurt (for topping)

Instructions

  1. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 5-6 minutes. Add minced garlic and cook for 30 seconds until fragrant. Scrape into slow cooker.
  2. Build the broth: To the slow cooker, add fire-roasted tomatoes (with juices), diced green chiles, minced chipotle peppers plus adobo sauce, chicken broth, black beans, corn, cumin, smoked paprika, oregano, chili powder, salt, and pepper. Stir well.
  3. Add the chicken: Nestle chicken breasts into the liquid, ensuring they are mostly submerged.
  4. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through (internal temperature of 165°F).
  5. Shred the chicken: Remove chicken to a cutting board or bowl. Use two forks to shred into bite-sized pieces. Return shredded chicken to slow cooker and stir.
  6. Finish with lime: Squeeze juice of 1-2 limes into the soup and stir. Taste and adjust seasoning as needed.
  7. Serve with toppings: Ladle soup into bowls. Top with crushed tortilla chips, fresh cilantro, diced avocado, shredded cheese, and a dollop of sour cream or Greek yogurt. Serve immediately.

Notes

For a vegetarian version, replace chicken with two cans of pinto beans and use vegetable broth. To make it dairy-free, skip cheese and sour cream. The soup thickens as it sits; add extra broth if desired. Prep onions and garlic the night before to save time. Shred chicken while warm for best texture. Add toppings just before serving to maintain crunch.

Nutrition

Keywords: chicken tortilla soup, crockpot soup, fall soup, slow cooker soup, chicken soup, tortilla soup, comfort food, easy dinner

Find it online: https://coracooks.com/cozy-crockpot-chicken-tortilla-soup-for-fall/