Crock Pot Chicken Tortilla Soup is a flavorful and healthy soup recipe make in your slow cooker. Turn it on in the morning before you head to work and come home to the wafting smell of spicy chicken tortilla soup ready to enjoy for dinner!
Our family recently got hit with a bug these last few days. We spent last weekend moving my parents and apparently someone brought a nasty bug to the party. I got hit hard Monday night and my husband is currently curled up on the sofa feeling the effects now. I missed a couple days of work and am grateful to finally be feeling somewhat normal again. Getting sick is always so miserable!
After recovering from the bug, soup is about the only way I like to enjoy my meals in the following days. Soup is so comforting and especially good during the cold winter months. If you aren’t a big fan of spice, you can cut back on the cayenne pepper in this recipe to tame it down. It will still be full of delicious bold flavors that you will love.
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Crock Pot Chicken Tortilla Soup
Equipment
Ingredients
- 6 c. low sodium chicken broth
- 1/3 c. Masa corn flour you can substitute all-purpose flour
- 1.5 lb. uncooked chicken breasts
- 1 lg. sweet onion
- 1 c. black beans drained & rinsed
- 1 lime juiced
- 2 Tbsp. paprika
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 2 tsp. cayenne pepper
- 1/2 tsp. salt
- 2 cloves garlic minced
- Non-fat plain Greek yogurt or sour cream for garnish
- Pico de gallo for garnish
- Tortilla strips for garnish
- Cilantro for garnish
- Avocado optional
Instructions
- In a small bowl, whisk one cup of broth with flour until smooth. Add the mixture, additional broth, chicken, onion, black beans, lime and spices to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Using two forks, shred the chicken into small pieces. Serve hot, garnished with Greek yogurt, Pico de gallo, tortilla strips and fresh cilantro.
Nutrition
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Marjorie says
I love this soup. Season it you and your families taste. I thought it was very good.
Danielle Green says
Happy to hear you enjoyed it!
Preschool2teen says
I can’t wait to try this over the weekend. With the forecast being snow I plan to make this, sit back and enjoy.
Paola says
We made this last night, and I was so disappointed! It tasted like oily water… With some kick at the end.
Ebe says
Yeah mine sucked too. For so many spices it lacked any flavor and the texture of the chicken cooked in the crock pot was to awful to eat
Brenda Castillo says
Try to adjust your likness.. I have not made it yet. I will.. Next time would be much better if you adjust a little bit.. Was it your first time? First time tends not good. Then you learn trial and error. I bet you will make it successfully. 🙂
JuliAnn Adams says
I used Penzey’s Berbere and Fajita seasonings and the soup was awesome. Penzey’s Berbere contains Cayenne pepper, garlic, ginger, fenugreek, cardamom, cumin, black pepper, allspice, turmeric, cloves, ceylon cinnamon and coriander. The Fajita seasoning contains salt, black pepper, paprika, turkish oregano, cayenne pepper, garlic, celery seed, mexican oregano, cumin, basil, nutmeg, marjoram, thyme and rosemary. It sounds like a lot but it’s small amounts blended. Penzey’s blends rock!!!
Julie @ Beautiful Mess says
I love Chicken Tortilla Soup so this is definitely going on my list of recipes to try! What amount do you recommend I lower the spices to, to decrease the spice?
Danielle | Krafted Koch says
I would cut the cayenne pepper in half if you don’t like a ton of spice.
Thalia @ butter and brioche says
After seeing this post, I am SO in the mood for soup. Looks incredibly delicious, comforting and hearty Danielle!
Julie @ Julie's Eats & Treats says
I LOVE chicken tortilla soup and I need a crock pot version in my life!