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Light and Easy Crockpot Chicken Tortilla Soup

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This light and easy crockpot chicken tortilla soup is the recipe that proved you don’t need to try so hard to get it right. It’s packed with flavor without being heavy, and it’s become the most-requested meal in my house.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 medium breasts)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (15-ounce) can fire-roasted diced tomatoes, undrained
  • 1 (4-ounce) can diced green chiles, undrained
  • 4 cups low-sodium chicken broth
  • 1 cup frozen corn kernels (no need to thaw)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste (start with 1 tsp salt and 1/2 tsp pepper)
  • Juice of 1 large lime (about 2 tablespoons)
  • 4–6 corn tortillas, cut into thin strips
  • 1 tablespoon olive oil
  • Salt for sprinkling
  • Optional: Fresh cilantro, chopped avocado, crumbled queso fresco, a dollop of Greek yogurt or sour cream, extra lime wedges

Instructions

  1. Prep the Aromatics (5 minutes): Dice your onion and mince your garlic. Throw the onion and garlic right into the bottom of your crockpot.
  2. Add the Canned Goods (3 minutes): Pour in the undrained fire-roasted tomatoes, the diced green chiles, the rinsed black beans, and the frozen corn. No need to stir yet—just dump them in.
  3. Mix the Seasoning (2 minutes): In your small bowl, combine the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Sprinkle this mixture over the ingredients in the crockpot.
  4. Add the Chicken and Broth (2 minutes): Place your chicken breasts right on top of the vegetable and spice mixture. Pour the chicken broth around the chicken, trying not to wash all the spices off. The chicken should be mostly submerged.
  5. Cook Low and Slow (6-8 hours on LOW or 3-4 hours on HIGH): Put the lid on and walk away. The soup is ready when the chicken is fork-tender and shreds easily.
  6. Shred the Chicken (5 minutes): Carefully remove the cooked chicken breasts to a cutting board or plate. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the crockpot.
  7. Finish with Lime (1 minute): Stir in the fresh lime juice. Taste the broth and adjust the salt and pepper at this point.
  8. Make the Tortilla Strips (10 minutes): Preheat your oven to 375°F (190°C). Cut your corn tortillas into thin strips, about 1/4-inch wide. Toss them with the olive oil and a pinch of salt. Spread them in a single layer on a baking sheet. Bake for 6-8 minutes, flipping halfway through, until they are golden brown and crispy.
  9. Serve and Enjoy: Ladle the hot soup into bowls. Top generously with the crispy tortilla strips, and any other garnishes you like.

Notes

Do not store the tortilla strips with the soup, or they will get soggy. Keep them in a separate, airtight container at room temperature for up to 3 days. The soup freezes well for up to 3 months.

Nutrition

Keywords: crockpot chicken tortilla soup, healthy chicken soup, slow cooker soup, easy chicken soup, light soup, tortilla soup

Find it online: https://spoonmira.com/light-and-easy-crockpot-chicken-tortilla-soup-best-healthy-recipe/