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Easy Crockpot Chicken Tortilla Soup with Lime Crema

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A smoky, savory chicken tortilla soup made effortlessly in a crockpot, topped with a bright and tangy lime crema. This set-it-and-forget-it recipe delivers deep flavor with minimal prep, perfect for busy weeknights or lazy weekends.

Ingredients

Scale
  • 1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs
  • 1 can (14.5 oz or 411g) fire-roasted diced tomatoes
  • 1 can (15 oz or 425g) black beans, drained and rinsed
  • 1 cup (about 150g) frozen corn (no need to thaw)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups (about 950ml) low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 large lime (for juice and zest)
  • ½ cup (about 120g) sour cream (full-fat preferred)
  • ¼ cup chopped cilantro, plus more for garnish
  • Tortilla chips, for serving
  • Optional toppings: diced avocado, shredded cheese, sliced jalapeños, hot sauce

Instructions

  1. Prep the ingredients: Dice the onion and mince the garlic. Drain and rinse the black beans. Measure out the corn, spices, and broth.
  2. Layer in the crockpot: Place the chicken at the bottom. Top with diced onion, minced garlic, fire-roasted tomatoes (with juices), black beans, and corn. Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over everything. Pour the chicken broth around the edges—do not stir.
  3. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  4. Shred the chicken: Carefully remove the chicken to a cutting board. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot and stir everything together.
  5. Make the lime crema: In a small bowl, combine the sour cream, juice of half the lime (about 1 tablespoon), and a pinch of salt. Stir until smooth. Taste and add more lime juice if desired. Set aside.
  6. Adjust seasoning: Taste the soup and add more salt, pepper, or a squeeze of lime juice if needed.
  7. Serve: Ladle the soup into bowls. Top with a generous dollop of lime crema, a sprinkle of chopped cilantro, and a handful of crushed tortilla chips. Add optional toppings as desired. Serve immediately.

Notes

For a thicker soup, mash some black beans against the side of the pot before serving. Store soup and crema separately; crema keeps for 3 days. Soup freezes well for up to 3 months (make fresh crema when serving).

Nutrition

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

Find it online: https://novanosh.com/easy-crockpot-chicken-tortilla-soup-with-lime-crema/