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!
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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, itโs a way to turn your favorite meals into cozy soups!
Iโve shared my easy chicken tortilla soup with you before, but this time, weโre 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. Itโs smoky, spicy, savory, zesty, and with crunchy tortilla strips for garnish!
- It is made with simple ingredients you probably already haveโchicken breast, canned corn, beans, pantry seasonings, etc.
Crock Pot 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, theyโre much easier to shred without fussing with any bones.
- Chicken broth: Regular or low-sodium chicken broth is fine.
- Aromatics: Youโll 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
Itโs a good idea to sautรฉ the onions and garlic before adding them to the crockpot for added flavor. Once youโve got those into the slow cooker, then add the raw chicken and the rest of the ingredients.
Cover and cook on low for 8 hours. If youโre 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.
Tips and Variations
- Use a packet of taco seasoning if you donโt 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 donโt have Rotel on hand, Iโll 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!
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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Crock Pot Chicken Tortilla Soup
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
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Donโt forget to give it a star rating below!
Recipe FAQs
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.
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.
We love serving it with a side of sweet cornbread or Mexican salad. And sometimes both!
Turned out great! So tasty! โ recipe tester
So glad you enjoyed it!