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Light & Easy Crockpot Chicken Tortilla Soup Recipe (30-Minute)

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A quick and easy slow cooker chicken tortilla soup that’s light, fresh, and packed with flavor. Perfect for busy weeknights, this recipe uses simple ingredients and comes together in under 30 minutes of active time.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Crushed tortilla chips (for topping)
  • Shredded Monterey Jack or cheddar cheese (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Lime wedges (for topping)

Instructions

  1. Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 4-5 minutes. Add minced garlic and jalapeño (if using) and cook for another minute until fragrant.
  2. Layer the Slow Cooker: Place chicken breasts in the bottom of the slow cooker. Top with sautéed onion mixture, fire-roasted tomatoes, black beans, frozen corn, cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Pour chicken broth over everything. Do not stir.
  3. Cook Low and Slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken reaches an internal temperature of 165°F and shreds easily.
  4. Shred the Chicken: Remove chicken from slow cooker, let rest for 2-3 minutes, then shred with two forks.
  5. Finish the Soup: Return shredded chicken to slow cooker. Stir in lime juice and adjust seasoning. Let sit on warm for 10 minutes.
  6. Serve and Top: Ladle soup into bowls and top with crushed tortilla chips, cheese, avocado, sour cream, cilantro, and a squeeze of lime juice.

Notes

For a thicker soup, mash some black beans before adding. For a spicier version, add a diced chipotle pepper in adobo sauce. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: chicken tortilla soup, slow cooker soup, crockpot soup, easy soup, healthy soup, weeknight dinner

Find it online: https://ovenmila.com/light-and-easy-crockpot-chicken-tortilla-soup-recipe-30-minute/