An easy meal that’s packed with flavor and perfect for those cold winter days.
This Crockpot Chicken Tortilla Soup is filled with fiber and protein and most importantly dang delicious! Whip it up in the morning and it’ll be ready for you to enjoy by the time you get home from work – which means there’s nothing getting in your way from slurping down this easy peasy, tasty dish.
Hi friends! It’s soup season, so you can expect a whole lotta slow cooker recipes coming your way over the next few months. With a little bit of a schedule change this fall, I’ve been leaning on easy, quick meals for dinner and the crockpot has been my go-to.
Some of my favorites include:
Homemade Chicken Noodle Soup (coming soon!)
And of course, this Crockpot Chicken Tortilla Soup
The best part about soups in the crockpot is that it makes a ton, aka leftovers!! Ya’ll know I’m a leftover queen. Like seriously, I’ll eat a meal 5 days in a row and be totally okay with it.
Actually this weekend, I was thinking about you all and how everyone’s family dynamic is so different. Like some people are feeding a family of four, others have littles and some of you are flying solo, so you know what I’m talking about with those leftovers.
One great thing about soup, is that it’s easy to freeze and reheat! So if you’re not a leftovers person or you’re only cooking for one, this is a great way to mix it up each week without being wasteful.
Shall we dive in?
What You’ll Need:
Chicken thighs
Low sodium chicken broth
Fire roasted canned tomatoes
Diced green chilies
Jalapenos
Yellow onion
Black beans
Canned sweet corn
Garlic, Chili powder, Cumin, Oregano
It’s naturally gluten free and paleo-friendly if you use fresh tomatoes and green chilies instead of canned.
How to Make Crockpot Chicken Tortilla Soup:
Here’s what you need to know.
Throw all the ingredients into the crockpot (this is the one I have). Set it on low for 6 – 8 hours (or if you’re like me, more like 10 to 11 🙄, or set it on high for 3 – 4 hours.
Once it’s cooked, scoop out the chicken thighs and using two forks, shred the chicken, which is easy as pie because it will fall apart on it’s own.
Throw the chicken back in the soup and serve it up!
Now, let’s talk about those toppings.
Green onions
Plain greek yogurt
Avocado
Cheddar cheese
Tortilla chips
Hot sauce
You can really add whatever your heart desires. Throw everything you got on top, stir it together and grab a big ole spoon! I know you’ll love this as much as I do ❤️
- • 8 cups low-sodium chicken broth
- • 28 oz can fire roasted tomatoes
- • 7 oz can diced green chilies
- • 2 tablespoons sliced jalapenos
- • 1 tablespoons minced garlic
- • 1 teaspoon chili powder
- • 1 teaspoon cumin
- • 1 ½ teaspoon oregano
- • ½ chopped yellow onion
- • 1 can black beans, rinsed
- • 1 can sweet corn
- • 2 lbs. chicken thighs
- Toppings: green onion, plain greek yogurt, avocado, cheddar cheese, tortilla chips, hot sauce
- Throw all the ingredients into the crockpot. Set it on low for 6 - 8 hours or on high for 3 - 4 hours.
- Once cooked, scoop out chicken thighs and shred chicken with forks.
- Place chicken back into crockpot and it's ready to serve.
- Add all the toppings and enjoy!
I love to see what you’re making in the kitchen, so don’t forget to tag and share all your afitcado favorites!
