Go Back
Bowl of Crockpot Chicken Tortilla Soup garnished with tortilla strips and cilantro.

Crockpot Chicken Tortilla Soup

This hearty and soul-warming slow cooker chicken tortilla soup is easy to prep and perfect for busy nights. Tender chicken, tomatoes, and spices create a comforting meal that practically makes itself.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1.5 pounds boneless, skinless chicken breasts fresh is best; if frozen, fully thaw before using.
  • 1 28-ounce can diced tomatoes, undrained gives the broth body and brightness.
  • 1 10-ounce can Rotel (diced tomatoes with green chilies), undrained for a gentle kick; use mild or hot based on preference.
  • 1 14.5-ounce can chicken broth low-sodium is a great option to control salt.
  • 1 ounce packet taco seasoning store-bought works well; see notes for homemade mix.
  • 1 teaspoon ground cumin classic flavor for tortilla soup.
  • 0.5 teaspoon chili powder adds depth and a subtle smoky note.
For the hearty additions
  • 1 15-ounce can black beans, rinsed and drained canned beans make this recipe speedy.
  • 1 15-ounce can corn, drained whole kernel or fire-roasted corn adds texture.
For garnish and serving
  • 0.25 cup chopped fresh cilantro (optional) brightens the bowl before serving.
  • Tortilla chips crushed over the top for crunch.
  • Shredded cheese Monterey Jack, cheddar, or a Mexican blend melts beautifully.
  • Sour cream a dollop cuts the heat and adds creaminess.
  • Avocado sliced or diced for richness.

Method
 

Preparation
  1. Prepare the slow cooker. Place your 6-quart (or larger) crockpot on the counter and lay the boneless, skinless chicken breasts flat in the bottom.
  2. Add the canned and dry ingredients. Spoon the black beans, drained corn, diced tomatoes, and Rotel over the chicken. Pour in the chicken broth.
  3. Sprinkle the taco seasoning, ground cumin, and chili powder evenly over the top.
  4. Gently combine the ingredients ensuring some of the spices distribute without mixing everything completely.
Cooking
  1. Cover the crockpot and set it to LOW for 6–8 hours or HIGH for 3–4 hours.
  2. Remove the chicken, shred it with two forks, and return it to the broth.
  3. Taste and adjust seasoning; add more salt or broth if needed.
Serving
  1. Ladle hot soup into bowls and top with garnishes such as cilantro, crushed tortilla chips, shredded cheese, sour cream, and avocado.

Notes

For more heat, use hot Rotel or add diced jalapeño. For vegetarian, replace chicken with firm tofu or more beans.