Crockpot Chicken Tortilla Soup

IT’S OFFICIALLY SOUP SEASON!

Fall is here and as the weather is cooling down, which means it’s finally time to cozy up with a bowl of soup and enjoy the change in seasons! And the timing couldn’t be more perfect – We got a new kitchen gadget for our wedding that I have been super excited about! I’ve heard a million good things about the Instant Pot, so when we got one after our wedding I was pumped to try out new recipes in it, and jazz up some old ones.

I first made this recipe for a holiday party a couple of years ago, and it has been on repeat ever since! With a couple of tweaks here and there, I think that it’s grown into one of my favorites. It’s spicy, smokey, and simply delicious. I’ve made this soup for a week of lunches or for a couple nights of quick weeknight dinners for my husband and I. Day or night, this soup is a winner for warming up!

SET IT AND FORGET IT – CROCKPOT COOKING AT IT’S BEST!

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Crockpot Chicken Tortilla Soup

Prep Time: 10 min
Cook Time: 8 hours
Servings: 10

INGREDIENTS

  • 2 lbs. chicken breast, diced

  • 1 medium onion, diced

  • 2 cans low-sodium diced tomatoes

  • 2 cans low-sodium black beans, rinsed and drained

  • 1 can sweet corn, drained

  • 4 whole roasted green chilies, diced, remove seeds and ribs

  • 2 jalapeños, diced, remove seeds and ribs

  • 1 tbsp. chili powder

  • 2 tsp. cumin

  • 1 tsp. smoked paprika

  • 32 oz + 8-16 oz. low-sodium chicken broth

Optional Toppings

  • tortilla chips

  • shredded cheese

  • diced avocado

  • diced green onion

INSTRUCTIONS

  • Add all ingredients, excluding the 8-16 oz. of extra broth, into a crock pot or Instant Pot. Make sure to leave enough room to avoid spilling over during cooking.

  • Set to cook for 8 hours.

  • After about 6 hours, stir the soup, add remaining 8-16 oz. of chicken broth depending on how thick you like your soup. For a more "chili-like" soup don't add the additional broth.

  • Stir again after the 8 hours is complete.

  • Top with optional toppings as desired. Serve and enjoy!

NUTRITION INFO

Calories: 204, Fat: 2.5g, Carbohydrates: 21g, Fiber: 7g, Sugar: 4g, Protein: 24g
*stats for soups with no added toppings

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MAKE IT VEGETARIAN

  • Skip the chicken and add extra beans!

  • After the soup is cooked, add a vegetarian meat substitution.

BUMP UP THE SPICE

  • Keep some of the seeds in the jalapenos.

  • Add a dash of your favorite hot sauce.

SERVE IT “TACO BAR” STYLE

  • If you’re serving this for a party, try setting it up “taco bar” style! This makes it easy to serve a group of people and lets your guests customize their bowls.

xx,
mallory

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