Crockpot Tortilla Soup
A hearty, flavorful crockpot tortilla soup packed with tender chicken, tomatoes, beans, and spices, topped with fresh avocado, cheese, and crispy tortilla strips. Perfect for cozy gatherings.
Ingredients
- 1 or 1-1/2 lb. chicken ⓘ
- 1 garlic clove, minced ⓘ
- 1 medium onion, chopped ⓘ
- 2 cans (14 oz. each) chicken broth ⓘ
- 1 can (14 oz.) chopped, stewed Ro-Tel tomatoes ⓘ
- 1 can (14 oz.) black beans ⓘ
- 1/4-1/2 cup salsa ⓘ
- 1/2 teaspoon ground cumin
- 1/2 cup chopped carrots ⓘ
- 1/2 cup chopped celery ⓘ
- Monterey Jack cheese, shredded
- Green onions, chopped ⓘ
- Avocado, sliced ⓘ
- Tortilla strips ⓘ
- Sour cream ⓘ
Instructions
- Cook, debone, and shred the chicken.
- Sauté the minced garlic and chopped onion in a skillet.
- Add the sautéed garlic and onion to the crockpot.
- Add all ingredients except toppings to the crockpot.
- Cook on low for 4 hours or longer if desired.
- Serve topped with shredded Monterey Jack cheese, chopped green onions, sliced avocado, tortilla strips, and sour cream.
Tips & Substitutions
For added depth, consider using smoked paprika or chili powder along with the cumin. If you're short on time, rotisserie chicken can be a great substitute for the chicken breast. You can also use canned corn or diced bell peppers for extra texture. If you prefer a spicier kick, try adding some jalapeños or using spicy salsa. This soup pairs beautifully with Chicken With Black Beans And Yellow Rice.
Serving Suggestions
Serve this savory tortilla soup hot, topped with shredded Monterey Jack cheese, green onions, sliced avocado, tortilla strips, and a dollop of sour cream for a delicious finish. It pairs well with a side of cornbread or a fresh garden salad for a complete meal. For a fun twist, serve it alongside Layered Mexican Dip(Low-Fat Recipe) for a more festive gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of chicken broth if it thickens. You can also reheat it in the microwave in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Crockpot Tortilla Soup contains roughly 531 calories, with 17g protein, 77g carbohydrates, and 21g fat. It is an excellent source of vitamin A (89% of the Daily Value), iron (87% of the Daily Value), and dietary fiber (52% of the Daily Value). Note that it is relatively high in sodium, at 1018mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken directly in the crockpot. Just be sure to increase the cooking time to ensure the chicken is fully cooked through. It's important to check the internal temperature to reach 165°F for safety.
Is it possible to make this soup vegetarian?
Absolutely! You can substitute the chicken with a mix of vegetables like bell peppers, zucchini, and corn, and use vegetable broth instead of chicken broth. Black beans will still provide protein and texture, making it a hearty vegetarian option.
What can I do with leftovers?
Leftover tortilla soup can be transformed into a delicious stew by adding more vegetables or grains like quinoa or rice. You can also freeze individual portions for a quick meal later. Just be sure to leave out the toppings until you're ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).