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Easy Crockpot Chicken Tortilla Soup for Fall

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A warm and comforting slow cooker chicken tortilla soup with smoky chipotle flavor, tender shredded chicken, and crispy tortilla strips. Perfect for busy fall weeknights.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (or thighs)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • 1 chipotle pepper in adobo sauce, minced, plus 1 teaspoon adobo sauce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 4 cups low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 4–5 corn tortillas, cut into thin strips
  • 1 tablespoon olive oil
  • Salt for sprinkling
  • Optional toppings: shredded Monterey Jack or cheddar cheese, diced avocado, fresh cilantro, sour cream or Greek yogurt, sliced jalapeños, lime wedges

Instructions

  1. Prep the aromatics: dice the onion and mince the garlic.
  2. Layer the ingredients in the slow cooker: place the chicken breasts in the bottom, then sprinkle the onion and garlic over the chicken.
  3. Add the canned goods: pour in the fire-roasted diced tomatoes (with juices), diced green chiles, minced chipotle pepper plus adobo sauce, drained black beans, and frozen corn. Do not stir.
  4. Add the tomato paste and seasonings: spoon the tomato paste over the top, then sprinkle with cumin, smoked paprika, oregano, salt, and pepper.
  5. Pour in the chicken broth gently over everything. The liquid should just barely cover the chicken and vegetables; add more broth or water if needed.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken shreds easily with a fork.
  7. About 30 minutes before serving, remove the chicken breasts, shred with two forks, and return to the slow cooker.
  8. Stir in the fresh lime juice. Taste and adjust seasoning with more salt, lime, or cumin as needed.
  9. Preheat oven to 375°F. Toss tortilla strips with olive oil and a pinch of salt, spread on a baking sheet, and bake for 8-10 minutes, flipping halfway, until golden and crispy.
  10. Ladle soup into bowls and top with crispy tortilla strips and desired toppings.

Notes

For best flavor, add lime juice at the end. If soup tastes flat, add more salt or lime juice. Tortilla strips can be stored separately to stay crispy. Soup freezes well for up to 3 months.

Nutrition

Keywords: crockpot chicken tortilla soup, slow cooker tortilla soup, easy fall soup, chicken tortilla soup, chipotle tortilla soup

Find it online: https://bakebelle.com/easy-crockpot-chicken-tortilla-soup-for-fall/