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This Crockpot Chicken Tortilla Soup is a cozy, flavorful meal made with tender chicken, beans, corn, and zesty spices, all simmered together in your slow cooker. Top it with crispy tortilla strips, cheese, and avocado for a hearty and comforting dish everyone will love.
When you need a warm and satisfying meal with minimal effort, Crockpot Chicken Tortilla Soup is a recipe worth keeping on repeat. With just a few simple ingredients and your slow cooker doing the work, you’ll have a flavorful, comforting soup that’s perfect for busy weeknights, chilly evenings, or feeding a hungry crowd.
Tortilla soup is loaded with protein, veggies, and all the Tex-Mex flavors you love. This soup is super easy to make, and you can make each bowl something new by switching up the toppings every time!
I have been making a version of Chicken Tortilla Soup for years, it is one of my favorite soups as soon as the weather turns at all chilly. But Chicken Tortilla Soup in the Crockpot is my new go-to. It is pretty much just a dump and go recipe, so it doesn’t get much easier.
Plus you get to add whatever toppings you like to make it super fresh and flavorful. It is rather light and healthy soup with fresh veggies, lots of protein and broth, so you can get creative with the toppings to make it indulgent or more on the healthy side. Whatever you are looking for works great here!
What You’ll Need
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- Chicken Breasts – you could also use chicken thighs if you prefer
- Onion
- Garlic
- Black Beans – I always drain and rinse canned beans
- Corn – I use frozen corn, but you can use canned corn, just drain it first
- Rotel Tomatoes
- Diced Tomatoes
- Enchilada Sauce – you can use a store bought can or Homemade Enchilada Sauce
- Chicken Broth – I use low sodium broth so I can just add salt to my taste
- Cumin
- Chili Powder
- Salt & Pepper
How To Make Crockpot Chicken Tortilla Soup
- Add. In the base of your crockpot arrange the chicken breasts, onion, garlic, black beans, corn, tomatoes, and enchilada sauce. Sprinkle over the spices.
- Stir. Pour in the chicken broth and mix everything together.
- Cook. Place the lid on the crockpot and set to low for 3-4 hours.
- Serve. Once the chicken is cooked through, remove it from the crockpot and use forks to shred. Stir into back into the soup. Scoop the soup into bowls and serve with your favorite toppings.
Serving Suggestions
Tortilla soup is a super versatile soup that you can add a lot of things to. Here are just a few of my favorites.
- Crunchy – tortilla strips, Fritos or crushed tortilla chips
- Cheese – shredded cheddar or Cojita cheese
- Herbs – fresh cilantro or parsley
- Freshness – diced avocado, jalapeno, diced tomatoes, sour cream, lime wedges
I like to serve this soup with the Best Corn Bread on the side. Or if you want to keep things lighter a Tossed Salad with Cilantro Lime Dressing is a great option.
Recipe Tips & Suggestions
- Spicy. As written I think this soup is a mild to medium on the spice level, but that is all in the Rotel tomatoes and enchilada sauce you use. You can buy varying spice levels of both. If you really don’t like spice, you could just use more diced tomatoes and skip the Rotel.
- Make It Creamy. If you want to have a little thicker and creamy soup adding 8 oz of cream cheese at the end to melt is a great way to change it up just a little.
- Beans. You can absolutely swap out the beans or pinto beans or another bean if you prefer.
- Vegetarian. Make this soup vegetarian by leaving out the chicken and using vegetable broth. You could use a meat free chicken alternative or even tofu if you wanted the added protein.
Storage
Leftover tortilla soup can be stored in an airtight container in the fridge for 4-5 days. You can reheat in the microwave or in a saucepan on the stovetop.
Freezing
This soup is one that freezes really well. It doesn’t have any noodles or rice that soaks up the liquid, so it is great for making ahead. Let it cool and then store in an airtight container for up to 3 months. Just let it thaw in the fridge overnight before heating to serve.
More Favorite Soup Recipes
- Wendy’s Chili Recipe
- Crockpot Tortellini Soup
- Instant Pot Pozole
- Beef Macaroni Soup
- Chicken Taco Soup
Crockpot Chicken Tortilla Soup
Ingredients
- 1 1/2 pound chicken breasts
- 1 small onion , finely chopped
- 2 cloves garlic, minced
- 15 oz black beans, drained and rinsed
- 1 1/2 cups corn kernels
- 3 cups chicken broth
- 10 oz diced tomatoes with green chiles, (Rotel tomatoes)
- 15 oz diced tomatoes
- 10 oz enchilada sauce
- 2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Arrange the chicken, onion, garlic, beans and corn in the base of a 6 quart crockpot.1 1/2 pound chicken breasts, 1 small onion, 2 cloves garlic, 15 oz black beans, 1 1/2 cups corn kernels
- Pour in the chicken broth, tomatoes and enchilada sauce. Add in the spices.3 cups chicken broth, 10 oz diced tomatoes with green chiles, 15 oz diced tomatoes, 10 oz enchilada sauce, 2 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon black pepper
- Stir to combine everything.
- Cover and cook on low for 3-4 hours until the chicken is cooked through.
- Remove the chicken and use forks to shred. Add back to the crockpot and stir to combine.
- Serve with your favorite toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
