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Easy Crockpot Chicken Tortilla Soup Recipe Perfect for Summer Nights

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A light, refreshing, and flavorful chicken tortilla soup made effortlessly in a crockpot, perfect for warm summer evenings. This recipe combines simple ingredients with slow cooking to create a vibrant and satisfying meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450g), shredded after cooking
  • 1 (14.5 oz / 411g) can diced tomatoes (fire-roasted if possible)
  • 1 (14.5 oz / 411g) can black beans, drained and rinsed
  • 1 (14.5 oz / 411g) can corn kernels, drained (fresh corn can be used)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups (32 fl oz / 950 ml) low-sodium chicken broth
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (optional)
  • Salt and pepper to taste
  • Fresh lime juice (from 1 lime), for serving
  • Cilantro leaves, chopped, for garnish
  • Tortilla strips or crushed tortilla chips, for garnish
  • Shredded cheese (cheddar or Monterey Jack), optional
  • Avocado slices, optional
  • Sour cream or Greek yogurt, optional

Instructions

  1. Dice the onion finely and mince the garlic. Drain and rinse the black beans and corn if using canned. If using fresh corn, cut kernels off the cob.
  2. Place the chicken breasts at the bottom of the crockpot. Add diced tomatoes, black beans, corn, onion, and garlic on top.
  3. Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the ingredients. Pour in 4 cups (32 fl oz) chicken broth, ensuring the chicken is mostly covered.
  4. Cover and cook on low for 4 to 6 hours until the chicken is tender and easily shredded.
  5. Remove chicken breasts carefully and shred using two forks or a shredder.
  6. Optional: Ladle about 2 cups of soup liquid and some veggies into a blender and puree until smooth. Return to the crockpot and stir gently to create a creamy base with chunky texture.
  7. Stir shredded chicken back into the crockpot. Taste and adjust seasoning with salt, pepper, or more chili powder if desired.
  8. Right before serving, squeeze in the juice of one lime and stir to brighten the soup.
  9. Prepare garnishes: chop cilantro, slice avocado if using, and get tortilla strips or chips ready.
  10. Ladle soup into bowls and top with tortilla strips, cilantro, avocado, cheese, and a dollop of sour cream if desired. Serve immediately.

Notes

Add tortilla strips just before serving to keep them crunchy. For a creamier texture, blend part of the soup and return it to the pot. Adjust seasoning gradually to avoid over-salting. Fresh lime juice added at the end brightens the flavor. Can be cooked on high for 2-3 hours if short on time but flavor will be less developed. Leftovers store well in the fridge for up to 4 days and freeze for up to 3 months without garnishes.

Nutrition

Keywords: chicken tortilla soup, crockpot soup, slow cooker recipe, summer dinner, easy soup, healthy soup, gluten-free soup

Find it online: https://jollyfork.com/easy-crockpot-chicken-tortilla-soup-recipe-perfect-for-summer-nights/