The Ultimate Crockpot Chicken Tortilla Soup Recipe

Welcome to my West Virginia kitchen where today I am sharing with you The Ultimate Crockpot Chicken Tortilla Soup Recipe!  This easy and flavorful soup is perfect for busy weeknights or lazy weekends.  

With minimal prep and maximum flavor, this soup is sure to become a family favorite.  I will teach you all my tips and tricks for making this delicious and comforting Crockpot Chicken Tortilla Soup, and ensure that it comes out perfect every time.   I can't wait to share it with you so...

Let's get Started!

INGRDIENT:

For this Ultimate Crockpot Chicken Tortilla Soup you will need a few simple ingredients...

• 2 Boneless Skinless Chicken Breasts
• 1 Onion, diced
• 1 Tbsp Garlic, minced
• 4 cups Chicken Broth
• 2 cups Water
• 1 15 oz can of Black Beans, drained and rinsed
• 1 15 oz can of Kidney Beans, drained and rinsed
• 1 24 oz jar of Salsa
• 1 1 oz packet of Taco Seasoning (or 3 Tbsp)
• 1 8 oz Block of Cream Cheese
• 1 16 oz carton of Heavy Whipping Cream
• 1 12 oz bag of Frozen Corn
• Salt and Pepper, to taste
• Optional Toppings:  Shredded Cheese, Sour Cream, Avocado, Jalapeños, cilantro, and lime wedges

INSTRUCTIONS:

1. Prepare the Ingredients:  Dice the onion, mince the garlic, drain and rinse the black beans and kidney beans. Measure out the corn and spices.  
2. Assemble in the Crockpot:  Place the chicken in the bottom of the crockpot along with the onion, garlic, salsa, beans, chicken broth, water, and cream cheese.  
3. Season the Soup:  Add the taco seasoning, salt, and pepper to the soup.  Stir well to ensure the spices are evenly distributed.  
4. Cook the Soup:  Place the lid on the crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours.  The chicken should be tender and easily shreddable.
5. Shred the Chicken:  Remove the chicken from the crockpot and shred them using two forks.  
6. Final Touches:  Whisk the cream cheese unto the broth until smooth.  Return the chicken to the crockpot along with the heavy cream and frozen corn.  Stir and taste for seasoning.  Make and adjustments you feel it needs.  
7. Garnish and Serve:  Add the toppings of your choice,  and enjoy!  

STEP-BY-STEP PHOTOGRAPHS:

TIPS AND TRICKS:

• Make it Spicy:  Add a diced jalapeño or a pinch of cayenne pepper for extra heat.
• Make it Dairy-Free:  If you are dairy free or lactose intolerant feel free to omit the cream and cream cheese.  It is equally as delicious.    
• Vegetarian Options:  Substitute chicken with additional beans or veggies and use vegetable broth instead of chicken broth. 
• Storage:  This soup stores well in the fridge for up to 5 days or can be frozen for up to 3 months.  Reheat on the stovetop or in the microwave before serving.  

FAQs:

Can I use frozen chicken breasts? 

Yes, you can use frozen chicken breasts.  Just make sure to adjust the cooking time, as it may take a but longer for the chicken to cook through. 

Can I make this on the stovetop?

Absolutely!  In fact I have the recipe for that (HERE)

How can I thicken the soup?

For a thicker consistency, you can blend a portion of the soup and then return it to the crockpot.  Alternatively, add a slurry of cornstarch and water towards the end of the cooking time.  

Can I add other vegetables?

Yes, feel free to add bell peppers, zucchini, or carrots for extra nutrition and flavor.  

There you have it, The Ultimate Crockpot Chicken Tortilla Soup Recipe!  This comforting and flavorful soup is perfect for any occasion and is sure to become a staple in your meal rotation.  Don't forget to share the recipe with your friends and family, and leave a comment below to let me know how it turned out for you!  I know you're gonna love it so give it a try TONIGHT!

And as always...

Happy Eatin' Y'all!
~The Kitchen Wife~

Yield: 6-8

Author: Mandee Pogue

Crockpot Chicken Tortilla Soup Recipe

Discover the ultimate Crockpot Chicken Tortilla Soup recipe! Easy to make, full of flavor, and perfect for busy weeknights. Learn how to make this delicious soup with our step-by-step guide.

prep time: 10 Mcook time: 6 hourtotal time: 6 H & 10 M

Ingredients:

• 2 Boneless Skinless Chicken Breasts
• 1 Onion, diced
• 1 Tbsp Garlic, minced
• 4 cups Chicken Broth
• 2 cups Water
• 1 15 oz can of Black Beans, drained and rinsed
• 1 15 oz can of Kidney Beans, drained and rinsed
• 1 24 oz jar of Salsa
• 1 1 oz packet of Taco Seasoning (or 3 Tbsp)
• 1 8 oz Block of Cream Cheese
• 1 16 oz carton of Heavy Whipping Cream
• 1 12 oz bag of Frozen Corn
• Salt and Pepper, to taste
• Optional Toppings:  Shredded Cheese, Sour Cream, Avocado, Jalapeños, cilantro, and lime wedges

Instructions:

1. Prepare the Ingredients:  Dice the onion, mince the garlic, drain and rinse the black beans and kidney beans. Measure out the corn and spices.  
2. Assemble in the Crockpot:  Place the chicken in the bottom of the crockpot along with the onion, garlic, salsa, beans, chicken broth, water, and cream cheese.  
3. Season the Soup:  Add the taco seasoning, salt, and pepper to the soup.  Stir well to ensure the spices are evenly distributed.  
4. Cook the Soup:  Place the lid on the crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours.  The chicken should be tender and easily shreddable.
5. Shred the Chicken:  Remove the chicken from the crockpot and shred them using two forks.  
6. Final Touches:  Whisk the cream cheese unto the broth until smooth.  Return the chicken to the crockpot along with the heavy cream and frozen corn.  Stir and taste for seasoning.  Make and adjustments you feel it needs.  
7. Garnish and Serve:  Add the toppings of your choice,  and enjoy!  

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