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Easy Crockpot Chicken Tortilla Soup: Best One-Pot Meal

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This easy crockpot chicken tortilla soup is a simple, one-pot meal that delivers big flavor with minimal effort. Smoky chipotle peppers, tender chicken, and a rich tomato broth come together for a comforting and satisfying soup that’s perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 (4 oz) can diced green chiles
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 4 cups low-sodium chicken broth
  • 1 cup frozen corn kernels
  • Salt and black pepper, to taste
  • Crushed tortilla chips (for topping)
  • Shredded Monterey Jack or cheddar cheese (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Fresh lime juice (for topping)
  • Sour cream or Greek yogurt (for topping)

Instructions

  1. Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Build the Flavor Base: In a blender or food processor, combine fire-roasted tomatoes (with juices), minced chipotle peppers, and 1 teaspoon adobo sauce. Blend until smooth.
  3. Layer Ingredients in the Crockpot: Place chicken breasts in the bottom of a 6-quart slow cooker. Top with sautéed onions and garlic, blended tomato-chipotle mixture, diced green chiles, cumin, smoked paprika, oregano, salt, and pepper. Pour chicken broth over everything. Do not stir.
  4. Slow Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is fork-tender.
  5. Shred the Chicken: Remove chicken from the crockpot and shred with two forks. Return shredded chicken to the pot.
  6. Finish the Soup: Stir in frozen corn. Cook on HIGH for 10-15 minutes until corn is heated through. Taste and adjust seasoning.
  7. Serve and Garnish: Ladle soup into bowls. Top with crushed tortilla chips, shredded cheese, sour cream, cilantro, avocado, and a squeeze of lime juice.

Notes

Do not skip sautéing the onions and garlic for best flavor. For a thicker soup, mash a can of drained black beans and stir into broth. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot chicken tortilla soup, slow cooker soup, chicken tortilla soup, easy soup recipe, one-pot meal, weeknight dinner

Find it online: https://ariaappetite.com/easy-crockpot-chicken-tortilla-soup-best-one-pot-meal/