When the weather turns chilly and the winds start to howl, there’s nothing like a warm bowl of soup to make everything feel just right. That’s when I whip out my trusty crockpot and get to work on one of my absolute favorites: Chicken Tortilla Soup. Not only is it incredibly easy, but it’s packed with flavor, comfort, and the kind of heartiness that makes you feel like you’re wrapped in a warm blanket.
It all started many years ago at our family gatherings. My aunt would make her famous chicken tortilla soup, and it quickly became the highlight. With each bowl, we’d gather around the table, sharing stories, laughter, and seconds—because who could resist? Every spoonful was a warm hug, and now, I’m here to share that same magic with you.
You will love this recipe for countless reasons! First off, let’s talk convenience: toss everything into your crockpot, and let it do the heavy lifting while you go about your day. It’s perfect for those busy weeknights or lazy weekends when you want comfort food without the fuss.
But it’s not just about ease; it’s about flavor, too! The combination of spices, fresh ingredients, and that slight kick from the Rotel tomatoes with green chilies creates a symphony in your mouth. This soup has it all: a bit of spice, a hint of sweetness from the corn, and a satisfying richness from the chicken. Plus, it’s versatile—load it up with your favorite toppings or enjoy it solo. Trust me, once you try this, it’ll be on your regular dinner rotation!
Let’s get everything you need lined up for this flavor-packed dish:
1.5 lbs boneless, skinless chicken breasts: This is your protein powerhouse! You can opt for thighs if you prefer a richer flavor—either works beautifully.
1 (15 oz) can black beans, rinsed and drained: These beans add fiber and protein, making it hearty and filling. You can substitute with pinto beans if that’s more your style.
1 (15 oz) can corn, drained: Sweet corn gives a burst of sweetness that balances the spices.
1 (28 oz) can diced tomatoes, undrained: This will form the base of the soup. The more juice, the better!
1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained: This adds a delightful kick! If you love more heat, consider using the hot variety.
1 (14.5 oz) can chicken broth: You can go low-sodium if you’re watching your salt intake, or homemade if you’re feeling ambitious!
1 (1 oz) packet taco seasoning: A shortcut to flavor; however, making your own with chili powder, garlic powder, and other spices can elevate this dish even more!
1 tsp cumin: Cumin deepens the flavor with its warm undertones.
1/2 tsp chili powder: The perfect touch of heat; adjust as needed according to your spice tolerance.
1/4 cup chopped fresh cilantro (optional for garnish): I can’t resist this herb; it brightens the dish like sunshine on a cloudy day.
Tortilla chips, shredded cheese, sour cream, avocado (for serving): These toppings are where the magic happens. Crunchy, creamy, and oh-so-delicious!
Prep your chicken: Lay the boneless, skinless chicken breasts at the bottom of your crockpot like the foundation for a cozy home.
Mix in the good stuff: Dump in the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder. Don’t be shy—give it a gentle stir to make sure everything’s mingling nicely!
Set it to cook: Cover your crockpot and set it to LOW for 6-8 hours or HIGH for 3-4 hours. The longer, the better—let time work its magic!
Shred the chicken: Once it's cooked through and tender, remove that beautiful chicken and shred it using two forks. It should fall apart easily, like your worries after a long day.
Combine: Stir your shredded chicken back into the pot, mixing it with the love you've made.
Serve and garnish: Ladle that steaming soup into bowls and let the fun begin! Add some fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and those prized avocado slices.
Enjoy every bite warm, cozy, and full of heart!
Now, time for the best part—serving! This soup is so versatile; you can customize it based on what your heart (or taste buds) desires. Some people like to top theirs with a handful of crushed tortilla chips for that delightful crunch, while others might prefer a generous sprinkle of cheese for that melty goodness. A swirl of sour cream can cut through the spice beautifully, and avocado—oh, the creamy delight that brings it all together.
And what about sides? Pair it up with a fresh side salad drizzled with lime vinaigrette or some warm, fluffy cornbread. Trust me, it’s a match made in culinary heaven!
So, what about leftovers? If you’re lucky enough to have any, you can store this soup in an airtight container in the fridge for up to 4 days. Just reheat gently on the stovetop or in the microwave until heated through.
Want to stock away some in the freezer? Simply cool the soup completely, then transfer it to freezer-safe containers. It will keep well for about 3 months. When you’re ready for a bowl, thaw it in the fridge overnight for the best results. Just remember, you may need to add a splash of broth when reheating, as it thickens up a bit.
Toast your spices: Before adding your seasonings, consider toasting the cumin and chili powder briefly in a pan. It releases their natural oils and intensifies the flavor!
Double the recipe: This soup is a crowd-pleaser; make a big batch if you’re hosting friends or family. Just adjust the cooking time slightly if you’re using a larger crockpot.
Dietary needs?: Feel free to swap out the chicken for plant-based alternatives if you’re going vegetarian or vegan. Just be sure to use a veggie broth and add more beans or lentils for protein.
Looking to switch things up a bit? Here are some fun variations:
Southwest Style: Add in some diced bell peppers or zucchini to up the veggie content.
Cheesy Delight: Stir in some cream cheese or Velveeta during the last hour of cooking for a creamy, cheesy soup.
Spicy Kick: Toss in some jalapeños or a dash of hot sauce for those who crave heat.
Healthy Substitute: Use cauliflower rice instead of chicken for a lighter, lower-carb version.
Can I prep this ahead of time? Absolutely! You can chop your veggies and measure out your spices the night before, then just throw everything in the crockpot the next day.
How spicy is this soup? That depends largely on how you adjust the taco seasoning and Rotel. Feel free to pick mild versions or tone down the chili powder if you prefer a milder flavor.
What if I don’t have a crockpot? No worries! You can make this soup on the stovetop—just simmer everything for about 30-45 minutes until the chicken is cooked through and tender.
Can I use frozen chicken? Yes, that’s totally fine! Just increase the cooking time by a couple of hours on low.
How do I make this gluten-free? This recipe is already gluten-free as is, but be sure to check your taco seasoning and any toppings for gluten ingredients.
I hope you feel inspired to take a step into the kitchen and whip up a pot of this delicious, cozy Chicken Tortilla Soup! It’s not just about food; it’s about warmth, memories, and joy shared around the table. So dive in, enjoy a bowl, and don’t forget to customize it with your favorite toppings. I can’t wait to hear how yours turns out!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
