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Crockpot Chicken Tortilla Soup – Cozy, Spicy & Set-It-and-Forget-It Easy

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A cozy, slow-cooked Tex-Mex soup filled with tender chicken, black beans, corn, and smoky spices — topped with crispy tortillas and your favorite toppings.

Ingredients

Scale

  • 1.5 lbs boneless skinless chicken breasts or thighs

  • 1 (14 oz) can diced tomatoes (fire-roasted preferred)

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 cup corn (frozen or canned)

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 1 (4 oz) can diced green chiles

  • 4 cups low-sodium chicken broth

  • 1 tbsp chili powder

  • 1 tsp cumin

  • ½ tsp paprika

  • ½ tsp dried oregano

  • 1 tsp salt (adjust to taste)

  • Juice of 1 lime

Optional Toppings:

  • Crispy tortilla strips or chips

  • Diced avocado

  • Shredded cheese

  • Sour cream or Greek yogurt

  • Fresh cilantro

  • Lime wedges

Instructions

  • Place chicken, tomatoes, beans, corn, onion, garlic, green chiles, and spices into the crockpot.

  • Pour in chicken broth and stir well.

  • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

  • Remove chicken, shred, and return to the pot. Simmer for 10–15 minutes.

  • Stir in lime juice. Taste and adjust seasoning.

  • Serve hot with your favorite toppings.

Notes

Use thighs for extra tenderness. To make it creamy, stir in cheese or cream at the end. Freeze leftovers for up to 3 months.

Find it online: https://feasttrove.com/crockpot-chicken-tortilla-soup-cozy-spicy-set-it-and-forget-it-easy/