Spicy Crockpot Black Bean Chicken Tortilla Soup Recipe

Crockpot meals have a special way of warming the heart and kindling fond memories of family dinners. When it comes to comfort food, this Spicy Crockpot Black Bean Chicken Tortilla Soup stands out as an absolute favorite. It combines tender chicken, hearty beans, and vibrant veggies into a blend of flavors that offers both satisfaction and nourishment.

At the heart of this recipe, you’ll find a delightful mix of 1 pound of boneless skinless chicken breasts, paired with black beans, corn, and diced tomatoes. The addition of onion, garlic, and jalapeños brings a subtle kick, while the chicken broth, seasoned with chili powder and cumin, creates a warm, inviting aroma as it cooks. Topping this delicious soup with crispy tortilla strips, creamy avocado, a squeeze of lime, and fresh cilantro adds that final touch.

Cooking this soup in a crockpot is remarkably straightforward. Simply layer the ingredients together, let it simmer for hours, and you will have a delicious meal ready to enjoy. With minimal effort, you can create a dish that’s bursting with flavor and perfect for any occasion.

This soup is perfect for chilly nights when you crave something warm and filling, or it can be served at gatherings and potlucks where it is sure to impress your guests.

Why You’ll Love This Spicy Crockpot Black Bean Chicken Tortilla Soup Recipe

• Quick: Toss everything into the crockpot and let it work its magic.
• Simple Ingredients: With accessible ingredients, you can whip this up with what you have at home.
• Comfort Food: This dish warms you from the inside out and feels like a hug in a bowl.
• Healthy and Hearty: Packed with protein and fiber, this soup keeps you satisfied.
• Customizable: You can adjust spice levels and ingredients to suit your tastes.

Chicken Tips

When choosing chicken for this soup, opt for boneless, skinless chicken breasts for ease of shredding and cooking. This cut cooks evenly and stays moist, especially when simmered all day in the crockpot. Look for chicken that is pink in color and firm to the touch. If possible, select free-range or organic options for the best flavor. Remember to check the sell-by date to ensure freshness.

Options for Substitutions

• Swap boneless skinless chicken breasts for chicken thighs for a richer flavor.
• Use vegetarian chicken substitutes for a plant-based version.
• Replace black beans with kidney beans or pinto beans.
• Use fresh corn instead of canned for a sweeter taste.
• Try adding bell peppers for additional crunch and flavor.
• Substitute chicken broth with vegetable broth for a lighter soup.

Watch Out for These Mistakes

One common mistake when making this soup is overcooking the chicken. If you leave it in too long, it may become dry or tough. It’s important to follow the recommended cooking times based on your crockpot settings.

Another pitfall is seasoning too late. Adding salt and spices during the cooking process, rather than at the end, allows flavors to blend and deepen. Always taste and adjust before serving.

Also, many cooks tend to add all ingredients at once without considering cooking times. Some items, like corn, don’t need as much time to cook, so consider adding them halfway through the cooking time for optimal texture.

Lastly, don’t skip the garnishes! They not only enhance the flavor but also elevate the presentation of your dish. Fresh avocado, lime juice, and cilantro add a wonderful freshness that balances the warmth of the soup.

What to Serve With Spicy Crockpot Black Bean Chicken Tortilla Soup Recipe?

This delicious soup pairs perfectly with crispy tortilla chips for dipping or topping. You might also enjoy serving it alongside a simple salad with fresh greens and a light vinaigrette. For a heartier option, consider cornbread or grilled cheese sandwiches to round out the meal.

Storage Instructions

Store: In an airtight container in the refrigerator, this soup will keep well for 3 to 4 days.

Freeze: You can freeze leftovers for up to 3 months. Make sure to let it cool completely before transferring it to freezer-safe bags.

Reheat: For stovetop reheating, simply warm it over medium heat, stirring occasionally until heated through. In the microwave, heat in short intervals, stirring in between, until hot.

Recipe Info

• Preparation Time: 15 minutes
• Cooking Time: 6-8 hours on low or 3-4 hours on high
• Total Time: Approximately 7-8 hours
• Level of Difficulty: Easy
• Servings: 6-8 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-500
• Protein: 35-40 grams
• Fat: 10-15 grams
• Carbohydrates: 50-60 grams

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 1-2 jalapeños, diced (adjust to taste)
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Tortilla strips for garnish
• Avocado, lime, and cilantro for serving

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Start by dicing the onion and mincing the garlic. Rinse and drain the black beans and corn. If using fresh jalapeños, wash and dice them to your preferred spice level.

Step 2: Layer the Ingredients

In your crockpot, place the boneless skinless chicken breasts first. Then, add the black beans, corn, diced tomatoes, onion, garlic, and jalapeños.

Step 3: Add Broth and Seasonings

Pour in the chicken broth over the ingredients in the crockpot. Add chili powder, cumin, and season with salt and pepper.

Step 4: Stir to Combine

Gently stir everything together to ensure even distribution of the ingredients and seasonings. Make sure the chicken is mostly submerged in the broth.

Step 5: Cook on Low or High

Cover the crockpot and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chicken should be fully cooked and tender.

Step 6: Shred Chicken and Serve

Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup. Serve hot, garnished with tortilla strips, avocado, lime, and cilantro.

In summary, this Spicy Crockpot Black Bean Chicken Tortilla Soup is an easy, delicious option that combines hearty ingredients with comforting flavors. It’s perfect for a cozy night at home or as a crowd-pleaser at your next gathering. We hope you give this recipe a try! Your feedback is always welcome, and don’t forget to explore other comforting dishes on our blog!

Spicy Crockpot Black Bean Chicken Tortilla Soup

A hearty and flavorful soup that combines tender chicken, black beans, corn, and spices, garnished with avocado and tortilla strips, perfect for cozy nights or gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 7 servings

Course: Main Course, Soup

Cuisine: Comfort Food, Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound boneless skinless chicken breasts Choose free-range or organic for best flavor.
• 1 can black beans, drained and rinsed
• 1 can corn, drained Fresh corn can be used for a sweeter taste.
• 1 can diced tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 1-2 jalapeños, diced Adjust to taste.
• 4 cups chicken broth Can substitute with vegetable broth.
• 1 tablespoon chili powder
• 1 teaspoon cumin
• to taste salt and pepper Seasoning should be adjusted throughout cooking.
• Tortilla strips for garnish
• Avocado, lime, and cilantro for serving

Method

 

Preparation

1. Start by dicing the onion and mincing the garlic. Rinse and drain the black beans and corn. If using fresh jalapeños, wash and dice them to your preferred spice level.

Cooking

1. In your crockpot, place the boneless skinless chicken breasts first. Then, add the black beans, corn, diced tomatoes, onion, garlic, and jalapeños.
2. Pour in the chicken broth over the ingredients in the crockpot. Add chili powder, cumin, and season with salt and pepper.
3. Gently stir everything together to ensure even distribution of the ingredients and seasonings. Make sure the chicken is mostly submerged in the broth.
4. Cover the crockpot and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chicken should be fully cooked and tender.
5. Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup.
6. Serve hot, garnished with tortilla strips, avocado, lime, and cilantro.

Notes

This soup is customizable; options include swapping chicken breasts for thighs, using vegetarian substitutes, and adding different beans or veggies. Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze for up to 3 months.