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Easy Crockpot Chicken Tortilla Soup Recipe: Best One-Pot Meal

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A smoky, comforting chicken tortilla soup made in the slow cooker with simple pantry ingredients. Perfect for busy weeknights, this set-it-and-forget-it meal delivers tender chicken and a deeply flavorful broth.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 medium breasts)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 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
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • Juice of 1 lime
  • For serving: tortilla strips or chips, shredded cheese, diced avocado, fresh cilantro, sour cream or Greek yogurt, lime wedges

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, and mince the chipotle peppers.
  2. Sear the chicken (optional but worth it): Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with a pinch of salt and pepper. Sear them for 2-3 minutes per side, until golden brown.
  3. Layer the ingredients in the slow cooker: Place the seared chicken breasts in the bottom of your crockpot. Add the diced onion, minced garlic, fire-roasted tomatoes (with their juices), diced green chiles, and minced chipotle peppers. Sprinkle the cumin, chili powder, smoked paprika, dried oregano, and 1 teaspoon of salt over everything. Pour in the chicken broth, making sure the chicken is mostly submerged. Give everything a gentle stir.
  4. Cook low and slow: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender enough to shred easily with a fork.
  5. Shred the chicken: Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot and stir it into the broth.
  6. Finish with lime juice: Squeeze the juice of one lime into the soup and stir well. Taste and adjust salt and pepper as needed.
  7. Serve and top: Ladle the soup into bowls and top with tortilla strips, shredded cheese, diced avocado, sour cream, fresh cilantro, and extra lime wedges.

Notes

Don’t skip the lime juice—it brightens the flavors. For a thicker soup, mash some beans or vegetables against the side of the slow cooker before serving. The soup tastes even better the next day.

Nutrition

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

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