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Easy Crockpot Chicken Tortilla Soup: Best 20-Minute Prep

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This Easy Crockpot Chicken Tortilla Soup is a 20-minute prep, set-it-and-forget-it meal that delivers rich, smoky flavor with simple pantry ingredients. Perfect for busy weeknights, it’s a crowd-pleasing comfort food that tastes like you spent hours on it.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained (or frozen corn)
  • 1 can (14.5 oz) fire-roasted diced tomatoes (with juices)
  • 1 can (10 oz) red enchilada sauce (mild or medium)
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon jarred minced garlic)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • 1 tablespoon olive oil (for sautéing, optional)
  • For serving: crunchy tortilla strips or chips, shredded Mexican blend cheese, fresh avocado diced, fresh cilantro chopped, lime wedges, sour cream or Greek yogurt

Instructions

  1. Sauté the aromatics (optional but recommended): Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. If short on time, skip this step.
  2. Layer everything in the Crockpot: Place chicken breasts in the bottom of the slow cooker. Add sautéed onion and garlic (or raw if skipped).
  3. Add the canned ingredients: Pour in drained black beans, drained corn, fire-roasted diced tomatoes (with juices), and red enchilada sauce. Do not drain the tomatoes.
  4. Add the broth and spices: Pour in chicken broth, then sprinkle cumin, chili powder, smoked paprika, salt, and pepper over everything. Stir to combine. The broth should cover most of the chicken; add more broth or water if needed.
  5. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is fork-tender and shreds easily.
  6. Shred the chicken: Carefully remove chicken breasts from the Crockpot and place on a cutting board. Use two forks to shred the meat. Return shredded chicken to the pot and stir well.
  7. Adjust the seasoning: Taste and adjust salt, pepper, or spices as desired. Add a squeeze of lime juice if needed.
  8. Serve and top generously: Ladle soup into bowls and let everyone customize with tortilla strips, cheese, avocado, cilantro, sour cream, and a squeeze of fresh lime.

Notes

For best flavor, sauté the onion and garlic first. Toast spices in a dry skillet for 60 seconds to enhance flavor. Add lime juice at the end to preserve brightness. Watch the salt—canned ingredients contain sodium. If using frozen chicken, add 1-2 hours to cooking time on low. The soup is even better the next day as flavors meld.

Nutrition

Keywords: crockpot chicken tortilla soup, easy tortilla soup, slow cooker chicken tortilla soup, 20-minute prep, weeknight dinner, comfort food

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