Easy Crock Pot Chicken Tortilla Soup

Une soupe tortilla au poulet facile à préparer en mijoteuse, riche en saveurs grâce aux tomates rôties, aux haricots noirs, au maïs et aux épices mexicaines. Cette recette pratique offre un repas complet, réconfortant et parfait pour les soirs de semaine. Idéale pour les amateurs de cuisine tex-mex, elle se personnalise facilement avec des tortillas croustillantes, de l’avocat, du fromage et de la coriandre. Parfaite pour un dîner rapide, un repas familial ou un batch cooking simple.

Ingredients

• 2 chicken breasts (about 1 lb)
• 32 oz chicken stock or broth
• 15 oz can seasoned black beans, drained (not rinsed)
• 14.5 oz can fire-roasted diced tomatoes, undrained
• 1 cup frozen sweet corn or fire-roasted corn
• 1/2 cup chopped roasted red peppers
• 4.5 oz can diced green chiles
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1 lime, halved
• 3.5 oz bag tortilla strips
• Optional toppings: jalapeños (fresh or pickled), cilantro, green onions, cotija cheese, Monterey Jack, pico de gallo, avocado, shredded cheese, sour cream, lime wedges, pickled red onions, minced red onion

Instructions

1. Add all ingredients—from the chicken breasts to the dried oregano—into a 6-quart slow cooker.
2. Cook on LOW for 4 hours, or until the chicken shreds easily with two forks.
3. Shred the chicken directly in the pot, then stir it back into the soup.
4. Add freshly squeezed lime juice to taste and stir again.
5. Ladle the soup into bowls, sprinkle with tortilla strips, add your favorite toppings, and serve warm.

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Tips

• For thicker soup, mash some of the beans before adding them.
• If you prefer a spicier version, add extra green chiles or a pinch of cayenne.
• Fire-roasted ingredients add depth, but regular tomatoes and corn work fine.
• Use chicken thighs instead of breasts for richer flavor and tenderness.

Variations and Substitutions

• Protein options: Swap chicken breasts for thighs or use shredded rotisserie chicken and reduce the cooking time.
• Vegetarian version: Replace chicken and broth with vegetable broth and add extra beans or diced zucchini.
• Bean types: Pinto beans or kidney beans can replace black beans.
• Corn alternative: Fresh or canned corn works if frozen isn’t available.

FAQs

Can I cook this on HIGH instead of LOW?
Yes—cook on HIGH for 2 to 2.5 hours, then shred the chicken.

Can I make this ahead of time?
Absolutely. It reheats well and tastes even better the next day.

Does it freeze well?
Yes. Freeze without the toppings for up to 3 months. Thaw and reheat on the stove or in the crock pot.

Serving Suggestions

• Serve with warm flour or corn tortillas.
• Add rice or quinoa for a more filling bowl.
• Pair with a fresh green salad or grilled vegetables.
• Top with extra lime juice for brightness.

Why You’ll Love This Recipe

• Simple dump-and-cook preparation with minimal effort.
• Flavorful, cozy, and perfect for weeknight meals.
• Customizable with plenty of topping and spice options.
• Freezer-friendly and great for meal prep.