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The Best Budget-Friendly Crockpot Chicken Tortilla Soup

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This Budget-Friendly Crockpot Chicken Tortilla Soup is a love letter to Tía Rosa’s kitchen, adapted for real life, real budgets, and real hungry families. It’s warm, comforting, and packed with flavor, all while being gentle on your wallet.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 4 cups low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • Crushed tortilla chips (for serving)
  • Shredded Mexican blend cheese (for serving)
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Diced avocado (for serving)

Instructions

  1. Sauté the aromatics (optional but worth it): Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant. If short on time, skip this and toss the raw onion and garlic into the crockpot.
  2. Build the flavor base: Transfer the sautéed onion and garlic to your slow cooker. Add the fire-roasted tomatoes (with their juices), drained black beans, drained corn, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to combine.
  3. Add the chicken and broth: Nestle the chicken thighs into the mixture, making sure they’re mostly submerged. Pour the chicken broth over everything.
  4. Cook low and slow: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily with a fork.
  5. Shred the chicken: Carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine.
  6. Adjust the seasoning: Taste the soup and adjust the salt, pepper, or spices to your liking. If the soup is too thick, add a splash of chicken broth or water. If it’s too thin, let it cook uncovered for another 15-20 minutes to reduce.
  7. Serve and garnish: Ladle the soup into bowls. Top with crushed tortilla chips, shredded cheese, fresh cilantro, a squeeze of lime, and a dollop of sour cream or Greek yogurt. Add diced avocado if desired. Serve immediately.

Notes

For a thicker soup, mash some of the black beans with a fork before adding. The soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: crockpot chicken tortilla soup, budget-friendly soup, slow cooker soup, chicken tortilla soup, Mexican soup, easy dinner, family meal

Find it online: https://breezybake.com/the-best-budget-friendly-crockpot-chicken-tortilla-soup/