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Crock Pot Chicken Tortilla Soup

Layers of Mexican-inspired flavors are slow cooked for hours in this crock pot chicken tortilla soup that is made with chicken, beans, corn, and plenty of herbs and spices!

Crockpot Chicken Tortilla Soup in a slow cooker.
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Slow Cooker Chicken Tortilla Soup

This crock pot chicken tortilla soup is loaded with bold Mexican-inspired flavors, and much like chicken enchilada soup and taco soup, itโ€™s a way to turn your favorite meals into cozy soups!

Iโ€™ve shared my easy chicken tortilla soup with you before, but this time, weโ€™re taking it further and making it in the slow cooker. This dump-and-set crockpot recipe is as simple as it gets and ready at the end of the day without having to watch over a pot on the stove.

Why I Love This Recipe

  • So much flavor. Itโ€™s smoky, spicy, savory, zesty, and with crunchy tortilla strips for garnish!
  • It is made with simple ingredients you probably already haveโ€”chicken breast, canned corn, beans, pantry seasonings, etc.

Crock Pot Tortilla Soup Ingredients

Crockpot Chicken Tortilla Soup Ingredients.

Find the full printable recipe with specific measurements below.

  • Chicken: boneless skinless chicken breasts are best as once they fall apart in the slow cooker, theyโ€™re much easier to shred without fussing with any bones.
  • Chicken broth: Regular or low-sodium chicken broth is fine.
  • Aromatics: Youโ€™ll need chopped onion and minced garlic.
  • Spices and herbs: Ground cumin, chili powder, salt, pepper, and fresh cilantro.
  • Beans and corn: A can of black beans and frozen corn. Drain and rinse the beans first before adding them to your slow cooker chicken tortilla soup.
  • Tomatoes and peppers: Rotel, which is diced tomatoes with green chiles, a can of crushed tomatoes, and jalapeno pepper, seeded and diced.
  • Lime juice: We add a squirt of fresh lime juice to brighten up the flavors with a pop of citrus.
  • Corn tortillas: For the crunchy tortilla strips! I have a great recipe for easy tortilla strips if you want to make your own.

How to Make Crockpot Chicken Tortilla Soup

Itโ€™s a good idea to sautรฉ the onions and garlic before adding them to the crockpot for added flavor. Once youโ€™ve got those into the slow cooker, then add the raw chicken and the rest of the ingredients.

Crockpot Chicken Tortilla Soup in a pot.

Cover and cook on low for 8 hours. If youโ€™re short on time, you can also cook on high for 4 hours. Once the cooking time is up, remove chicken and use two forks to shred. Return the chicken to the pot along with fresh cilantro.

Homemade tortilla strips.

Fry tortilla strips in small batches in oil until they are crispy. Sprinkle with salt while warm. Ladle chicken crockpot tortilla soup into bowls and serve with your favorite toppings.

Ladle of Crockpot Chicken Tortilla Soup.

Tips and Variations

  • Use a packet of taco seasoning if you donโ€™t have the individual spices I use.
  • You can swap the chicken breasts with chicken thighs if you prefer dark meat.
  • Add in a chopped bell pepper with the onions.
  • I also like to add an extra can of pinto or kidney beans.
  • If I donโ€™t have Rotel on hand, Iโ€™ll use salsa. 
  • Crushed, store-bought tortilla chips are a great alternative to tortilla strips.
  • Favorite toppings: Shredded cheddar cheese, sour cream, lime, chopped cilantro, or diced avocado all work to top this crockpot chicken tortilla soup recipe!
Crockpot Chicken Tortilla Soup in a bowl.

Try these other soup recipe favorites! Crockpot white chicken chili, crack chicken chili and chicken vegetable soup to name a few.

More Crockpot Soup Recipes

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Crockpot Chicken Tortilla Soup in a bowl.

Crock Pot Chicken Tortilla Soup

5 from 1 vote
โ†‘ Click stars to rate now!
Author: Jamielyn Nye
Layers of Mexican-inspired flavors are slow cooked for hours in this crock pot chicken tortilla soup that is made with chicken, beans, corn, and plenty of herbs and spices!
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings:

Video

Ingredients 

  • 1 pound boneless skinless chicken breasts
  • 1 Tablespoon olive oil , more as needed
  • 1 onion , chopped
  • 2 to 3 cloves minced garlic
  • 29 ounces chicken broth (2 cans)
  • 1 cup frozen corn kernels
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 15 ounces black beans (1 can)
  • 1 lime , juiced
  • 10 ounces Rotel Original (1 can)
  • 14 ounces crushed tomatoes (1 can)
  • 1 jalapeno pepper , seeded and diced
  • salt and pepper
  • ยผ cup cilantro , chopped

Crispy Tortilla Strips

  • 6 corn tortillas , cut into 1/4 inch strips
  • 1 Tablespoon olive oil

Toppings: Shredded cheese, sour cream, lime, chopped cilantro and avocado

Instructions

  • In a pot heat 1 Tablespoon olive oil over medium heat, add 1 chopped onion and cook for about 2 minutes. Add 2 โ€“ 3 cloves minced garlic and mix well, continuing to cook for 1 more minute. Transfer to the bottom of a slow cooker.
  • Next add 1 pound chicken breasts, 2 cans chicken broth, 1 cup corn, 1 teaspoon cumin, 1 teaspoon chili powder, 1 can black beans, juice from 1 lime, 1 can of Rotel, 1 can crushed tomatoes, and 1 jalapeno, seeded and diced.
  • Cook on high for 4 hours or on low for 8 hours.
  • Remove chicken and shred. Add back to pot with 1/4 cup chopped cilantro.

Crispy Tortilla Strips

  • Heat 1 Tablespoon olive oil in medium pan over medium-high heat. Using small batches, add tortilla strips and fry until crisp. Drain on a paper towel and sprinkle with salt.

Notes

Additions and substitutions: This recipe is easy to add in additions. Many times Iโ€™ll add in a chopped bell peppers with the onions. I also like to add an additional can of pinto or kidney beans (whatever I have on hand). If I donโ€™t have Rotel on hand, Iโ€™ll use salsa. 
Freezing: Pour in a freezer bag or container, leaving room at the top for the soup to expand. Store in the freezer for up to 3 months. 

Nutrition

Calories: 349kcal | Carbohydrates: 43g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 764mg | Potassium: 987mg | Fiber: 11g | Sugar: 7g | Vitamin A: 419IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Soup
Cuisine: Mexican

Did you make this recipe? Donโ€™t forget to give it a star rating below!

Recipe FAQs

How to store leftover crockpot tortilla soup?

Leftovers can be stored in an airtight container in the fridge for up to 4 days. To keep the tortilla strips fresh and crispy, make sure to keep them covered at room temperature.

Can I freeze the soup?

Yes! Once completely cooled, transfer any remaining soup to a freezer bag. Leave enough room for it to expand, but also try and remove the excess air from the bag before sealing it.

Keep it frozen for up to 3 months.

What to serve with crockpot chicken tortilla soup?

We love serving it with a side of sweet cornbread or Mexican salad. And sometimes both!

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