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If you want a comforting dinner that basically cooks itself, chicken tortilla soup in the crock pot is a weeknight hero. It’s warm, slightly spicy, and loaded with tender chicken, veggies, and a zesty broth. Toss everything in before work, and you’ll come home to a house that smells amazing.

Chicken Tortilla Soup Crock Pot - Easy, Cozy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts (or thighs)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced (optional but recommended)
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen or canned corn (drained if canned)
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste (for richer body)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2–1 teaspoon kosher salt, to taste
  • 1/2 teaspoon black pepper
  • Juice of 1 lime, plus extra wedges for serving
  • 2 tablespoons chopped fresh cilantro (plus more for garnish)
  • For serving: Tortilla strips or crushed tortilla chips, sliced avocado, shredded cheese, sour cream, jalapeño slices

Instructions
 

  • Prep the base: Add onion, garlic, bell pepper, diced tomatoes, tomatoes with green chiles, black beans, corn, chicken broth, and tomato paste to the crock pot. Stir to combine.
  • Season: Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well so the spices are evenly distributed.
  • Add chicken: Nestle the chicken breasts or thighs into the mixture, making sure they’re mostly submerged.
  • Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is fully cooked and tender.
  • Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the crock pot.
  • Finish and balance: Stir in lime juice and cilantro. Taste and adjust salt, pepper, and chili powder as needed for brightness and heat.
  • Serve: Ladle into bowls and top with tortilla strips or chips, avocado, cheese, sour cream, jalapeños, and extra cilantro. Add a lime wedge on the side.