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Light & Easy Crockpot Chicken Tortilla Soup

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A lighter, healthier version of classic tortilla soup made in the crockpot with simple, wholesome ingredients. Packed with flavor from fire-roasted tomatoes, cumin, and lime, this soup is perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breast
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 (14.5-ounce / 411 grams) can fire-roasted diced tomatoes
  • 1 (15-ounce / 425 grams) can black beans, drained and rinsed
  • 1 cup (150 grams) frozen corn
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 3 tablespoons fresh lime juice (from 2 limes)
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • Tortilla chips, for serving
  • Optional toppings: diced avocado, shredded cheese, sour cream or Greek yogurt, sliced jalapeños

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the black beans, and measure out your spices.
  2. Layer the ingredients in the crockpot: start with the diced onion and minced garlic at the bottom. Place the chicken breasts on top. Add the fire-roasted tomatoes (with their juices), black beans, frozen corn, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Pour the chicken broth over everything. Do not stir.
  3. Cook on low for 6-7 hours or high for 3-4 hours.
  4. About 30 minutes before serving, remove the chicken breasts from the crockpot and shred with two forks. Return the shredded chicken to the crockpot and stir everything together.
  5. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning as needed.
  6. Serve ladled into bowls and top with crushed tortilla chips, diced avocado, a dollop of Greek yogurt or sour cream, and extra cilantro.

Notes

For best results, use fire-roasted tomatoes and add lime juice at the end. Toast spices in a dry skillet for 30 seconds before adding for extra flavor. Use a crockpot liner for easy cleanup. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: chicken tortilla soup, crockpot soup, slow cooker soup, healthy soup, easy soup, light soup, Mexican soup

Find it online: https://lenatable.com/light-and-easy-crockpot-chicken-tortilla-soup-recipe/