This hearty and flavorful Crockpot Chicken Tortilla Soup is perfect for a cozy dinner. With tender chicken, beans, corn, and a blend of spices, it’s easy to prepare and ready to serve when you are. Top with tortilla strips for a delightful crunch. This dish is great for family gatherings, weeknight dinners, or meal prep. Its unique combination of flavors makes it a standout choice for any occasion.
Why You’ll Love This Recipe
- Easy Preparation: Just toss all the ingredients into the crockpot and let it do the work for you.
- Flavorful: A blend of spices ensures every bowl is packed with rich and delicious flavors.
- Versatile Serving Options: Customize your soup with toppings like avocado, cheese, or lime wedges to suit your taste.
- Healthy Ingredients: Packed with protein from chicken and fiber from beans, this soup is nutritious and satisfying.
- Perfect for Leftovers: Enjoy the soup as leftovers; it tastes even better the next day!
Tools and Preparation
Having the right tools can make your cooking experience smoother and more enjoyable. Here are some essential tools you’ll need to prepare this delicious Crockpot Chicken Tortilla Soup.
Essential Tools and Equipment
- Crockpot
- Cutting board
- Knife
- Measuring spoons
- Mixing spoon
Importance of Each Tool
- Crockpot: The star of the show! It slow cooks your soup to perfection while you go about your day.
- Cutting board: Provides a safe surface for chopping vegetables quickly and efficiently.
- Knife: A sharp knife makes prepping your ingredients easier and faster.
- Mixing spoon: Essential for combining ingredients evenly before cooking.

Ingredients
For the Soup Base
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) corn (drained)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (4 oz) diced green chilies
- 1 medium onion (diced)
- 2 cloves garlic (minced)
For Seasoning
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- to taste salt
- to taste pepper
For Serving
- 4 cups chicken broth
- 1 cup tortilla strips (for serving)
- 1 avocado diced (optional)
- 1 cup shredded cheese (optional)
- fresh cilantro (for garnish, optional)
- lime wedges (for serving, optional)
How to Make Crockpot Chicken Tortilla Soup
Step 1: Prep Your Ingredients
Begin by prepping the ingredients. Dice the onion and mince the garlic.
Step 2: Combine Ingredients in Crockpot
In the crockpot, add the chicken breasts, black beans, corn, diced tomatoes, green chilies, onion, and garlic.
Step 3: Add Spices
Sprinkle the chili powder, cumin, paprika, salt, and pepper over the ingredients in the crockpot.
Step 4: Pour in Broth
Pour the chicken broth over the top, ensuring that all ingredients are well submerged.
Step 5: Set Cooking Time
Cover the crockpot and set it to cook on low for 6 hours or high for 3 hours.
Step 6: Shred Chicken
Once the cooking time is complete, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
Step 7: Serve Hot
Serve the soup hot in bowls, topped with tortilla strips, avocado, shredded cheese, fresh cilantro, and lime wedges as desired. Enjoy your delicious Crockpot Chicken Tortilla Soup!
How to Serve Crockpot Chicken Tortilla Soup
Crockpot Chicken Tortilla Soup is a versatile dish that can be enjoyed in various ways. Here are some serving suggestions to enhance your dining experience.
Top with Fresh Ingredients
- Tortilla Strips: Add a crunchy texture by sprinkling tortilla strips on top just before serving.
- Avocado: Diced avocado adds creaminess and a fresh flavor that complements the soup.
- Shredded Cheese: A sprinkle of cheese, such as cheddar or Monterey Jack, melts beautifully over the hot soup.
- Fresh Cilantro: Garnish with chopped cilantro for a burst of freshness and color.
- Lime Wedges: Serve lime wedges on the side for a zesty squeeze that lifts the flavors.
Create a Taco Bar
- Toppings Station: Set up a taco bar with various toppings like jalapeños, sour cream, or salsa for customization.
- Cornbread or Tortillas: Offer warm cornbread or soft tortillas as an alternative for dipping.
How to Perfect Crockpot Chicken Tortilla Soup
To make your Crockpot Chicken Tortilla Soup even better, consider these helpful tips.
- Use Fresh Ingredients: Opt for fresh vegetables and spices for enhanced flavor and nutritional value.
- Adjust the Spices: Modify the chili powder and cumin according to your taste preferences for more or less heat.
- Add Extra Veggies: Incorporate additional vegetables like bell peppers or zucchini for added nutrition and texture.
- Cook Longer for Flavor: Letting the soup cook longer on low heat can deepen the flavors, making it even more delightful.
- Store Properly: Store leftovers in an airtight container in the fridge for up to three days; reheat gently before serving.
Best Side Dishes for Crockpot Chicken Tortilla Soup
Pairing side dishes with your Crockpot Chicken Tortilla Soup can create a satisfying meal. Here are some excellent options.
- Guacamole: Creamy avocado dip pairs perfectly with tortilla chips or fresh veggies.
- Mexican Rice: Fluffy rice seasoned with spices complements the soup’s flavors and adds substance.
- Cornbread: Sweet cornbread provides a delightful contrast to the savory soup; serve warm with butter.
- Chips and Salsa: Crunchy tortilla chips served with fresh salsa offer an easy appetizer that everyone loves.
- Grilled Vegetables: Roasted or grilled seasonal veggies add a smoky flavor that enhances the meal’s appeal.
- Quesadillas: Cheese-filled quesadillas served alongside are great for dipping into the soup.
Common Mistakes to Avoid
Making Crockpot Chicken Tortilla Soup is easy, but there are a few common mistakes to watch out for.
- Ignoring ingredient quality: Always use fresh ingredients for the best flavor. Opt for high-quality chicken and fresh vegetables when making your soup.
- Overcrowding the crockpot: If you add too many ingredients, it can prevent even cooking. Stick to the recipe’s proportions for the best results.
- Skipping the seasoning: Seasoning is key in enhancing flavors. Don’t forget to taste and adjust salt and spices as needed before serving.
- Not shredding the chicken properly: Leaving large chunks of chicken can affect texture. Ensure you shred the chicken finely to blend well with the soup.
- Serving without garnishes: Garnishes like avocado and cilantro elevate your soup. Don’t skip these final touches for added flavor and presentation.

Storage & Reheating Instructions
Refrigerator Storage
- Store leftover soup in an airtight container for up to 3 days.
- Allow the soup to cool completely before sealing it in containers.
Freezing Crockpot Chicken Tortilla Soup
- Freeze in a freezer-safe container for up to 3 months.
- Leave some space at the top of the container as the soup will expand when frozen.
Reheating Crockpot Chicken Tortilla Soup
- Oven: Preheat oven to 350°F (175°C). Place soup in an oven-safe dish covered with foil, heat for about 25 minutes or until warmed through.
- Microwave: Transfer soup into a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Pour soup into a saucepan over medium heat. Stir occasionally, heating until hot, usually around 5-7 minutes.
Frequently Asked Questions
Here are some common questions about making Crockpot Chicken Tortilla Soup.
Can I use frozen chicken?
Yes, you can use frozen chicken breasts directly in the crockpot. Just increase the cooking time by an hour.
What if I don’t have black beans?
You can substitute black beans with pinto beans or kidney beans based on your preference.
How do I make this soup spicier?
Add more chili powder or diced jalapeños to increase the heat level according to your taste.
Can I add other vegetables?
Absolutely! Feel free to include bell peppers, zucchini, or carrots for extra nutrition and flavor.
How long does it take to cook?
Crockpot Chicken Tortilla Soup takes about 6 hours on low or 3 hours on high in your slow cooker.
Final Thoughts
Crockpot Chicken Tortilla Soup is not only hearty and comforting but also versatile. You can easily customize it with different toppings or ingredients based on what you have on hand. This recipe is perfect for cozy dinners and is sure to become a favorite in your household!
Crockpot Chicken Tortilla Soup
- Total Time: 6 hours 15 minutes
- Yield: Approximately 6 servings 1x
Description
Crockpot Chicken Tortilla Soup is a delightful and hearty dish, perfect for cozy family dinners or meal prep. This easy-to-make soup features tender chicken simmered with black beans, corn, and spices, all cooked to perfection in your slow cooker. The vibrant flavors meld beautifully, creating a comforting bowl that can be customized with your favorite toppings like avocado, cheese, and crispy tortilla strips. Whether you serve it on a weeknight or for a gathering, this nutritious soup is sure to impress everyone around the table.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) corn (drained)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 4 cups chicken broth
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- 1 cup tortilla strips (for serving)
- 1 avocado diced (optional)
- 1 cup shredded cheese (optional)
- fresh cilantro (for garnish, optional)
- lime wedges (for serving, optional)
Instructions
- Dice the onion and mince the garlic.
- In the crockpot, combine chicken breasts, black beans, corn, diced tomatoes, onion, garlic, and spices.
- Pour chicken broth over the mixture.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred the cooked chicken with two forks and return it to the soup.
- Serve hot with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg



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