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Crockpot Chicken Tortilla Soup

This hearty Crockpot Chicken Tortilla Soup is made by slow-cooking tender chicken with tomatoes, onions, garlic, and warm spices, creating a smoky, flavorful broth. The soup is finished with crispy tortilla chips, fresh cilantro, and lime, resulting in a comforting, stew-like dish with a crispy crunch and vibrant aroma. It’s perfect for easy, hands-off cooking that fills your kitchen with inviting scents and wholesome textures.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 cups chicken broth preferably homemade or low-sodium
  • 2 cups canned diced tomatoes fire-roasted preferred
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 lb boneless skinless chicken breasts or thighs for more juiciness
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 4 small corn tortillas for crunch, broken into pieces before serving
  • 2 tablespoons fresh cilantro chopped, for garnish
  • 1 lime lime cut into wedges for serving

Equipment

  • 6-quart slow cooker
  • Sharp Knife
  • Cutting Board
  • Ladle
  • Tongs

Method
 

  1. Gather all your tools: a slow cooker, knife, cutting board, ladle, and tongs.
  2. Dice the chicken breasts into 1-inch pieces, and finely chop the onion and garlic. Open the canned tomatoes and set everything nearby.
  3. Place the chopped onion and canned diced tomatoes (with juice) into the bottom of the slow cooker. Give it a gentle stir to combine the flavors.
  4. Add the seasoned chicken pieces on top of the vegetables, then sprinkle the chili powder, cumin, and smoked paprika evenly over everything.
  5. Pour the chicken broth over all the ingredients, just enough to cover the solids. This helps everything cook evenly and stay flavorful.
  6. Cover the slow cooker with its lid and set it to low for 6-8 hours or high for 3-4 hours. As it cooks, the house will fill with smoky, spicy aromas.
  7. Once the cooking time is up, check that the chicken shreds easily with a fork. The broth should have thickened slightly and look rich and inviting.
  8. Use tongs or a fork to shred the chicken directly in the slow cooker, stirring it into the flavorful broth for even coverage.
  9. Break the corn tortillas into small pieces and stir them into the soup. Allow the soup to simmer uncovered for 10 minutes, so the chips become crispy and absorb the flavors.
  10. Taste the soup and adjust the seasoning if needed. Squeeze fresh lime juice into the pot for brightness, then serve hot.
  11. Ladle the soup into bowls, garnish with chopped cilantro, and add extra lime wedges. Enjoy the smoky, hearty flavors with a satisfying crunch from the tortilla chips.