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Easy Crockpot Chicken Tortilla Soup with Lime Crema

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This easy crockpot chicken tortilla soup features tender shredded chicken in a smoky, spiced broth, topped with a bright lime crema and crunchy tortilla chips. It’s a set-it-and-forget-it meal that delivers bold flavor with minimal effort.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 14.5 oz can fire-roasted diced tomatoes (undrained)
  • 15 oz can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • 1/2 cup sour cream
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • Pinch of salt (for crema)
  • Tortilla chips or strips (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Shredded Monterey Jack or cheddar cheese (optional, for topping)

Instructions

  1. Dice the yellow onion and mince the garlic cloves.
  2. In a 6-quart slow cooker, combine the diced onion, minced garlic, fire-roasted diced tomatoes (undrained), drained and rinsed black beans, frozen corn, chili powder, cumin, smoked paprika, dried oregano, and a generous pinch of salt and black pepper. Stir until spices are evenly distributed.
  3. Nestle the chicken breasts into the mixture. Pour the chicken broth over everything and stir gently to ensure the chicken is surrounded by liquid.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  5. Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir. Taste and adjust seasoning as needed. Let it sit on warm for 10 minutes.
  6. In a small bowl, whisk together the sour cream, fresh lime juice, lime zest, and a pinch of salt until smooth. If too thick, add a teaspoon of water or milk.
  7. Chop the cilantro, dice the avocado, and crumble the tortilla chips. Grate the cheese if using.
  8. Ladle the hot soup into bowls. Drizzle with lime crema and top with cilantro, avocado, tortilla chips, and cheese. Serve immediately.

Notes

For a thicker soup, mash some black beans against the side of the slow cooker before adding shredded chicken. Make the lime crema fresh for best flavor. Leftovers keep in the fridge for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: crockpot chicken tortilla soup, slow cooker soup, chicken tortilla soup, lime crema, easy soup recipe

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