Crockpot Chicken Tortilla Soup - Balanced with Babies

This Crockpot Chicken Tortilla Soup is not only delicious but also incredibly easy to make! It’s a simple dump-and-go slow cooker recipe that will have your home smelling amazing all day. Whether you’re a busy parent or just looking for a comforting meal, this soup will hit the spot.

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What’s in Crockpot Chicken Tortilla Soup?

Chicken Tortilla Soup is a flavorful blend of shredded chicken, tomatoes, beans, corn, and savory taco seasoning, all slow-cooked to perfection. The combination of protein-packed beans and tender chicken makes it a hearty dish, while the broth-based soup keeps it light enough to enjoy any time of the year. It’s a great balance of flavors, with a slightly smoky and mildly spicy kick from the taco seasoning.

What to Serve with Chicken Tortilla Soup?

While this soup is satisfying on its own, it pairs beautifully with some simple sides to complete the meal:

Warm Cornbread: The sweet flavor of cornbread balances the savory soup.
Cheese Quesadillas: A crispy quesadilla on the side is perfect for dipping.
Side Salad: A light, crisp salad with a citrus vinaigrette complements the rich flavors of the soup.

Topping Ideas

Toppings can take this soup to the next level! Here are some popular ideas to try:

Shredded cheese (cheddar or Mexican blend)
Sour cream
Avocado slices
Fresh cilantro
Tortilla strips or crushed tortilla chips

Materials Needed

Before starting, gather these materials:

Crockpot (slow cooker)
Measuring cups
Can opener
Spoon for stirring
Forks for shredding chicken
Ladle for serving

Crockpot Chicken Tortilla Soup Recipe

Ingredients:

1.5 lbs chicken (boneless, skinless)
28 oz crushed tomatoes
3 cups chicken broth
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 can great northern beans, drained and rinsed
1 packet taco seasoning mix

Instructions:

Follow these easy steps to make your soup:

Prep the Ingredients: Drain and rinse the beans and corn.
Dump and Go: Place the chicken, crushed tomatoes, chicken broth, black beans, corn, great northern beans, and taco seasoning into the crockpot.
Cook: Set your crockpot on low and cook for 6-8 hours.
Shred the Chicken: Once cooked, shred the chicken using two forks right in the crockpot. Give the soup a stir to combine all the flavors.
Serve: Ladle the soup into bowls and add your favorite toppings.

Perfect for Leftovers

This soup is just as good the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for an easy meal later on.

Enjoy the flavors of fall with this easy, flavorful Crockpot Chicken Tortilla Soup!