Go Back
–+ servings
Chicken tortilla soup with toppings made with crock pot

Chicken Tortilla Soup Recipe

Hearty Chicken Tortilla Soup packed with chicken, beans, tomatoes, peppers, spices and toppings. Easy crockpot dinner for the family.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Servings: 4 people
Course: Dinner
Cuisine: American, Mexican
Ingredients Equipment Method

Ingredients
  

  • 1 package chicken thighs or 1 cooked chicken shredded
  • 1 onion diced
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 1-2 tbsp avocado oil
  • 1 container chicken broth about 4 cups, add water as needed
  • 2 tbsp coconut sugar or brown sugar
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp chili flakes
  • 3/4 tsp black pepper
  • 1/8 tsp cayenne pepper omit if less spice desired
  • 1/2 tsp onion powder
  • 1 15 oz can Kidney beans drained and rinsed
  • 1 15 oz can Black beans drained and rinsed
  • 1 14.5 oz can fire roasted tomatoes
  • 1 7 oz can hatch chilies use other chilies as desired
  • 1/4 cup tomato paste
  • 1 tbsp chili powder or 1-2 tbsp of chili sauce to taste
  • 1 15 oz can corn drained (corn is optional)
  • 1 Lime or lemon juiced
Toppings
  • Shredded cheddar cheese
  • Tortilla chips or strips crumbled
  • Fresh Cilantro
  • Avocado sliced
  • Sour Cream or Greek Yogurt

Equipment

  • 1 Crock pot or Pressure Cooker or Stove top pot
  • 1 Pan

Method
 

  1. Cook the chicken:
    In a large skillet, place chicken thighs and cover with water. Cook until fully cooked through. Remove chicken, shred or chop, and set aside.
  2. Sauté veggies:
    In the same skillet, heat avocado oil or a little olive oil over medium heat. Add diced onion, bell pepper, and garlic. Sauté for 3–4 minutes, until slightly softened.
  3. Transfer to crock pot:
    Add the chicken and sautéed veggies. Rinse the can of black beans and kidney beans through water in a colander and add beans to the pot. Add a container of chicken broth. Add can of fire roasted tomatoes and tomato paste. Add the can of chilies and corn (optional). Add the sugar and spices and all remaining soup ingredients (except lemon/lime juice) into the crock pot.
  4. Slow cook:
    Cover and cook on low for 3–5 hours to let the flavors meld together.
  5. Finish and serve with toppings:
    Before serving, squeeze in the lemon or lime juice and stir well. Ladle into bowls and top with shredded cheddar cheese, crispy tortilla chips, and fresh cilantro.
    Best Chicken Tortilla Soup Recipe crockpot dinner hearty

Tried this recipe?

Let us know how it was!