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Kid-Friendly Crockpot Chicken Tortilla Soup (30 Minutes)

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A quick and easy chicken tortilla soup made in the slow cooker with frozen chicken, simple pantry ingredients, and a bright finish of lime juice. Perfect for busy weeknights and picky eaters.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts or thighs (frozen is fine)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 (15-ounce) can fire-roasted diced tomatoes (undrained)
  • 1 (4-ounce) can diced green chiles (mild)
  • 4 cups low-sodium chicken broth
  • 1 cup frozen corn kernels
  • 1 (15-ounce) can black beans, drained and rinsed (optional)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Tortilla chips (for serving)
  • Shredded cheddar or Monterey Jack cheese (optional, for serving)
  • Fresh cilantro, chopped (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Diced avocado (for serving)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Sprinkle the cumin, chili powder, and smoked paprika over the onions and garlic. Stir constantly for about 30 seconds to bloom the spices.
  3. Transfer the onion-spice mixture to a 6-quart slow cooker. Add the frozen chicken, fire-roasted tomatoes (undrained), diced green chiles, chicken broth, frozen corn, black beans (if using), and bay leaf. Stir gently to combine.
  4. Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours, until the chicken is cooked through and shreds easily with a fork.
  5. Carefully remove the chicken from the slow cooker and shred it using two forks or a hand mixer on low speed. Return the shredded chicken to the pot. Remove and discard the bay leaf. Season with salt and pepper to taste.
  6. Just before serving, stir in the juice of one lime.
  7. Ladle the soup into bowls and serve with desired toppings: crushed tortilla chips, shredded cheese, sour cream, fresh cilantro, and diced avocado.

Notes

For a spicier version, add 1-2 chopped chipotle peppers in adobo sauce. For a vegetarian version, skip the chicken and use chickpeas or extra black beans with vegetable broth. For a creamy version, stir in ½ cup heavy cream or coconut milk at the end. The soup thickens as it sits; add a splash of broth when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: chicken tortilla soup, crockpot, slow cooker, kid-friendly, easy, weeknight dinner, frozen chicken, tortilla soup

Find it online: https://willarecipes.com/kid-friendly-crockpot-chicken-tortilla-soup-30-minutes/