This Crock Pot Chicken Tortilla Soup recipe is destined to become a regular in your meal rotation! Imagine the comforting, zesty flavors of chicken tortilla soup, made incredibly easy in your crockpot. This is a dump-and-go recipe that’s perfect for busy weeknights, promising a warm and satisfying meal with minimal effort. Get ready to enjoy a soup that’s both simple to prepare and bursting with flavor, just like Pioneer Woman recipes are known for!
Crock Pot Chicken Tortilla Soup, shown in two bowls with spoons on the side and fresh parsley in the background
Frequently Asked Questions About Crockpot Chicken Tortilla Soup
What ingredients are in chicken tortilla soup? The heart of chicken tortilla soup lies in its flavorful broth and tender shredded chicken. Typically, you’ll find shredded chicken, a rich chicken broth base, and a blend of Southwestern-inspired seasonings like taco seasoning and chili powder. Enchilada sauce adds depth, while diced tomatoes and green chilies (like Rotel) bring a touch of heat and acidity. Onions, garlic, and corn contribute to the soup’s robust flavor profile and texture.
What are good side dishes to serve with chicken tortilla soup? For a classic pairing, cornbread is an excellent choice, offering a slightly sweet and crumbly contrast to the savory soup. A fresh side salad provides a lighter counterpoint. Consider a simple green salad with a vinaigrette or a Southwestern-style salad with avocado and black beans. Alternatively, quesadillas or a side of Mexican rice can complement the soup for a heartier meal.
Can I include beans in this soup recipe? Absolutely! Beans are a fantastic addition to chicken tortilla soup, boosting both its nutritional value and heartiness. Black beans or pinto beans are particularly well-suited, adding a creamy texture and earthy flavor that complements the other ingredients beautifully. Simply rinse and drain a can of your favorite beans and add them to the crockpot along with the other ingredients.
What are some popular toppings for chicken tortilla soup? Toppings are where you can really customize your bowl of chicken tortilla soup! Shredded cheese, such as cheddar, Monterey Jack, or a Mexican blend, is a must-have for many. Crispy tortilla strips provide a satisfying crunch – you can find these pre-made in the salad dressing aisle of most grocery stores, or easily make your own by baking or frying corn tortillas. Other delicious topping ideas include creamy avocado slices, a squeeze of fresh lime juice to brighten the flavors, a sprinkle of freshly chopped cilantro, a dollop of sour cream or Greek yogurt, or a dash of hot sauce for extra heat.
Is it possible to make chicken tortilla soup vegetarian or vegan in the crockpot? Yes, it’s quite easy to adapt this recipe for vegetarian or vegan diets. To make it vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. For a vegan version, in addition to swapping the broth and removing the chicken, ensure your enchilada sauce is vegan-friendly (some contain chicken broth). You can also add extra vegetables to enhance the soup’s heartiness and flavor. Consider adding diced bell peppers, zucchini, or squash. For vegan toppings, skip the cheese or use a vegan cheese alternative, and opt for avocado, cilantro, and tortilla strips.
How should I store and freeze leftover chicken tortilla soup? Chicken tortilla soup is perfect for making ahead or enjoying leftovers. To store leftovers, allow the soup to cool completely, then transfer it to airtight containers and refrigerate for up to 3-4 days. For longer storage, chicken tortilla soup freezes exceptionally well. Let it cool fully, then pour it into freezer-safe containers or zip-top freezer bags, removing as much air as possible. Frozen soup will keep for up to 3 months. To thaw, place it in the refrigerator overnight or use the defrost setting on your microwave. Reheat gently on the stovetop over medium heat or in the microwave until heated through, stirring occasionally.
The Best Crock Pot Chicken Tortilla Soup recipe from The Country Cook, shown served in a white bowl with fresh parsley in the background
Ingredients for Pioneer Woman Inspired Crockpot Chicken Tortilla Soup
Here’s what you’ll need to create this flavorful and easy crockpot chicken tortilla soup. (Refer to the recipe card below for precise measurements).
- Chicken Breasts: The foundation of our hearty soup.
- Onion: Adds savory depth and aromatics to the base.
- Garlic: Essential for a flavorful and rich soup.
- Chicken Broth: The liquid base, choose low-sodium for better control over saltiness.
- Water: Balances the richness of the broth.
- Corn: Adds sweetness and texture.
- Diced Tomatoes and Green Chilies (Rotel): Provides zest and a mild kick.
- Enchilada Sauce: Contributes a signature Southwestern flavor.
- Taco Seasoning: A convenient blend of spices for authentic taste.
- Salt and Pepper: To enhance and balance all the flavors.
- Shredded Cheese & Crunchy Tortilla Strips: For topping and adding texture just before serving.
chicken breasts, onion, garlic, chicken broth, water, corn, diced tomatoes and green chiles, enchilada sauce, taco seasoning, chili powder
Step-by-Step Instructions for Crockpot Chicken Tortilla Soup
Making this Pioneer Woman style crockpot chicken tortilla soup is incredibly straightforward. Here’s how:
- Prep the Crockpot: Place the chicken breasts at the bottom of your crockpot. Season them generously with salt and pepper.
- Add Aromatics and Liquids: Scatter diced onions and minced garlic over the chicken. Pour in the chicken broth and water.
- Introduce Flavor and Texture: Add the undrained can of corn, diced tomatoes and green chilies (Rotel), and enchilada sauce to the crockpot.
- Season Generously: Sprinkle taco seasoning and chili powder over the mixture.
- Combine and Slow Cook: Stir everything together to ensure the seasonings are well distributed. Cover the crockpot and cook on LOW heat for 8-10 hours, or on HIGH for 4-5 hours if you’re short on time.
raw chicken, enchilada sauce, seasoning and diced onions being stirred with a wooden spoon in a crock pot
- Shred the Chicken: About 15 minutes before you’re ready to serve, remove the chicken breasts from the crockpot. They should be incredibly tender and easy to shred with two forks.
- Return and Finish: Shred the chicken and return it to the crockpot. Stir it back into the soup.
shredded chicken being placed into the soup liquid inside the slow cooker
- Final Simmer and Serve: Let the soup continue to cook for another 15 minutes to allow the shredded chicken to absorb the flavors.
- Serve and Garnish: Ladle the hot soup into bowls and let everyone customize their serving with their favorite toppings like shredded cheese and crunchy tortilla strips. Enjoy this comforting and flavorful Pioneer Woman inspired crockpot chicken tortilla soup!
