Easy Crockpot Chicken Tortilla Soup: Best Freezer Meal
This easy crockpot chicken tortilla soup is a forgiving, flexible, and deeply flavorful meal that comes together in about ten minutes of hands-on work. It freezes beautifully, making it the perfect go-to for busy weeks when you need a warm, comforting dinner with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 6 hours (on LOW) or 3-4 hours (on HIGH)
- Total Time: 6 hours 10 minutes (on LOW) or 3 hours 10 minutes (on HIGH)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 15 oz (425g) can fire-roasted diced tomatoes
- 15 oz (425g) can black beans, drained and rinsed
- 1 cup (165g) frozen corn (no need to thaw)
- 4 cups (960ml) low-sodium chicken broth
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 2 tablespoons (16g) chili powder
- 1 tablespoon (7g) ground cumin
- 1 teaspoon (3g) smoked paprika
- 1 teaspoon (2g) dried oregano (preferably Mexican oregano)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons (30ml) fresh lime juice
- For serving: tortilla chips (crushed or whole), shredded cheese (cheddar or Monterey Jack), sour cream or Greek yogurt, diced avocado, fresh cilantro, extra lime wedges
Instructions
- Prep your ingredients: Dice the onion, mince the garlic, seed and mince the jalapeño. Drain and rinse the black beans. Open the can of fire-roasted tomatoes. Measure out your spices.
- Layer everything in the crockpot: Start with the diced onion and minced garlic on the bottom. Place the chicken breasts on top. Add the fire-roasted tomatoes (with their juices), black beans, corn, minced jalapeño, chili powder, cumin, smoked paprika, dried oregano, salt, and pepper. Pour the chicken broth over everything. Do not stir.
- Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it shreds easily with a fork.
- Shred the chicken: Remove the chicken breasts to a cutting board or plate. Use two forks to shred the meat. Return the shredded chicken to the pot and stir to combine.
- Finish with lime juice: Stir in the fresh lime juice. Taste the broth and adjust salt, pepper, or lime juice as needed.
- Serve and top: Ladle the soup into bowls. Let everyone customize their own with crushed tortilla chips, shredded cheese, a dollop of sour cream, diced avocado, and fresh cilantro. A squeeze of extra lime on top is never a bad idea.
Notes
Do not add tortilla chips to the pot; they will become soggy. Keep them on the side for each bowl. If the soup seems too thick after shredding the chicken, stir in a little extra broth or water. For a deeper flavor, sauté the onion and garlic in a skillet with a little oil before adding to the crockpot, then toast the spices for 30 seconds. Use low-sodium broth and adjust salt at the end. Freeze soup without toppings; thaw and reheat with fresh toppings.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 320
- Sugar: 6
- Sodium: 680
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 8
- Protein: 28
Keywords: crockpot chicken tortilla soup, easy tortilla soup, freezer meal, slow cooker soup, chicken soup, Mexican soup, pantry meal