Why the Crockpot Chicken Tortilla Soup Is Great Crockpot Recipe
When you’re looking for a comforting meal that requires minimal effort, the Crockpot Chicken Tortilla Soup really shines. It’s the perfect dish for busy days when I want something hearty without spending hours in the kitchen.
The beauty of this recipe lies in its simplicity; I toss everything into the Crockpot, set it, and let it do the work. The flavors meld beautifully over time, making each bowl a warm hug.
Plus, I love how versatile it is—adding toppings like tortilla chips and cheese takes it to the next level. Trust me, you’ll want to keep this recipe in your rotation!
Ingredients of Crockpot Chicken Tortilla Soup
When it comes to whipping up a cozy meal that feels like a warm hug in a bowl, the ingredients for Crockpot Chicken Tortilla Soup are just what you need. This dish isn’t only delicious, but it also requires just a handful of ingredients that you probably already have in your pantry.
Plus, it’s an absolute lifesaver for those busy days when you want to feed the family without spending hours in the kitchen. So, let’s plunge into what you’ll need to make this comforting, spicy soup that will have everyone coming back for seconds.
Here’s your grocery list for the Crockpot Chicken Tortilla Soup:
- 2 boneless skinless chicken breasts
- 2 (10 ounce) cans Rotel tomatoes & chilies
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can corn or 2 cups frozen corn
- 1 onion, chopped
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 1-2 cups water
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon cumin powder
- Tortilla chips
- Sour cream
- Shredded cheddar cheese or Mexican blend cheese
Now, before you rush off to the store, there are a few things to keep in mind. First, feel free to mix and match the beans based on your preference; if you’re a pinto bean lover, toss those in instead.
And if you’re short on time, you can absolutely use pre-cooked rotisserie chicken—just toss it in at the end. Also, if you want to kick the heat up a notch, you could throw in some jalapeños or a bit of hot sauce.
The beauty of this recipe is in its flexibility. It’s like a canvas for your culinary creativity, so don’t hesitate to make it your own!
How to Make Crockpot Chicken Tortilla Soup
Making Crockpot Chicken Tortilla Soup is as easy as pie—well, maybe easier. First things first, grab your trusty Crockpot and set it up on your counter. You’ll want to start by chopping up 1 onion. I mean, it’s not a cooking adventure without a few tears, right?
Once that’s done, toss the chopped onion into the Crockpot along with 2 (10 ounce) cans of Rotel tomatoes & chilies. Don’t be shy—just dump them in. Next, add in 1 (15 ounce) can of black beans and 1 (15 ounce) can of kidney beans, making sure to rinse and drain them first. Who needs extra sodium when you’re trying to whip up something healthy?
Then, it’s time for some corn—either 1 (15 ounce) can or 2 cups of frozen corn, whichever floats your boat. Finally, pour in 2 (14 1/2 ounce) cans of low sodium chicken broth and 1-2 cups of water.
Now for the fun part: the spices. Measure out 1 tablespoon each of garlic powder, chili powder, and cumin powder and sprinkle them into the mix. If you’re feeling a bit lazy (who isn’t sometimes?), you can swap out those spices for a packet of taco seasoning. Just think of it as a cooking hack for busy nights.
Give everything a good stir to combine, and then take your 2 boneless skinless chicken breasts and place them on top of the mixture. Make sure they’re at least partly submerged in the liquid—nobody likes dry chicken, right?
Set your Crockpot to cook on high for about 6-7 hours, or low for 8-9 hours. As the hours pass, you can go about your day, maybe binge-watch a show or tackle that laundry pile that’s been judging you from the corner.
When the cooking time is up, it’s time to shred that chicken. Carefully pull it out of the soup—hopefully, it’s tender enough that it just falls apart in your hands. If it needs a little help, grab two forks and go to town.
Return the shredded chicken to the Crockpot, stir it all together, and get ready to serve. For a warm, cozy bowl of goodness, place a few tortilla chips at the bottom of a bowl, ladle the soup over them, and top it off with shredded cheddar cheese and a dollop of sour cream.
And there you have it—Crockpot Chicken Tortilla Soup that will make you feel like a culinary genius, even if you were just following the recipe. Enjoy!
Crockpot Chicken Tortilla Soup Substitutions & Variations For Low Carb Diets
If you’re looking to enjoy Crockpot Chicken Tortilla Soup while keeping it low carb, there are plenty of substitutions and variations to contemplate.
First, swap out the beans and corn for extra veggies like zucchini or bell peppers to maintain texture without the carbs.
I also like using cauliflower rice instead of tortilla chips for a hearty base. For a creamy twist, consider adding cream cheese or avocado.
Finally, top it off with shredded cheese and sour cream, but keep portions in check.
These tweaks let you savor the flavors without straying from your low carb goals. Enjoy!
What to Serve with Crockpot Chicken Tortilla Soup
What can elevate your Crockpot Chicken Tortilla Soup experience? I love serving it with crispy tortilla chips for that perfect crunch.
A sprinkle of fresh cilantro adds a burst of flavor, while sliced avocado brings a creamy texture. You can’t go wrong with a side of lime wedges to squeeze over the top—it really brightens the dish!
I often include a simple green salad dressed with lime vinaigrette to keep things fresh.
And don’t forget some warm, crusty bread for dipping. These sides complement the soup beautifully and make for a satisfying, well-rounded meal. Enjoy every bite!
Additional Tips To Decrease Calories
To reduce calories in your Crockpot Chicken Tortilla Soup, consider substituting high-calorie ingredients with lighter options.
For instance, swap full-fat sour cream with Greek yogurt or a low-fat version. You can also replace shredded cheese with a sprinkle of nutritional yeast for a cheesy flavor without the calories.
Use a smaller amount of tortilla chips or opt for baked varieties. Additionally, choose low-sodium broth to cut down on sodium and calories.
Finally, loading up on fresh veggies like spinach or zucchini can add volume without too many extra calories, making your soup even more satisfying and nutritious.
Enjoy your healthier version!