This Crockpot Chicken Tortilla Soup is hearty, flavorful, and incredibly easy. Made with shredded chicken, beans, corn, and bold Tex-Mex spices, it’s a perfect dump-and-go slow cooker dinner for busy weeknights. Save this cozy soup recipe for later.
Why You’ll Love This Recipe
- Quick & easy – dump-and-go slow cooker meal
- Family-friendly – customizable toppings for everyone
- Budget-friendly – made with pantry staples
- Customizable – mild or spicy, low-carb or hearty
Ingredients
For the Soup
- 2 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained & rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes
- 1 (10 oz) can Rotel tomatoes (mild or hot)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (low sodium)
Seasonings
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
Optional Toppings
- Tortilla strips or crushed tortilla chips
- Shredded cheese
- Sour cream or Greek yogurt
- Avocado slices
- Fresh cilantro
- Lime wedges
Step-by-Step Instructions
- Add chicken breasts to the bottom of the crockpot.
- Add beans, corn, tomatoes, onion, garlic, and broth.
- Sprinkle in all seasonings and stir gently.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Remove chicken, shred with two forks, and return to the soup.
- Stir well and adjust seasoning if needed.
- Serve hot with your favorite toppings.
Equipment
- Slow cooker (4–6 quart)
- Cutting board & knife
- Measuring cups & spoons
- Forks for shredding chicken
- Ladle for serving
Tips & Variations
- Spicy version: Add jalapeños or extra Rotel hot.
- Creamy option: Stir in ½ cup cream cheese or sour cream at the end.
- Low-carb: Skip beans and corn; add extra chicken and veggies.
- Make ahead: Prep ingredients the night before and refrigerate.
- Storage: Refrigerate leftovers up to 4 days.
Serving Suggestions
- Top with crunchy tortilla strips for texture
- Serve with cornbread or a side salad
- Add avocado and lime for freshness
- Perfect for meal prep lunches
Nutrition Facts (Approximate per Serving)
- Calories: 360
- Protein: 34g
- Carbohydrates: 28g
- Fat: 10g
- Fiber: 6g
Conclusion
This Crockpot Chicken Tortilla Soup is a flavorful, comforting dinner that practically cooks itself. Perfect for busy nights, meal prep, or feeding a crowd, it’s a recipe you’ll want to save, print, and make again and again.
FAQ Section
Can I freeze chicken tortilla soup?
Yes, freeze cooled soup in airtight containers for up to 3 months.
How do I make this ahead of time?
Cook fully, cool, and refrigerate or freeze until ready to serve.
Can I use frozen chicken?
Yes, just add 30–60 minutes to the cooking time.
How do I thicken the soup?
Blend 1 cup of soup and stir it back in, or add crushed tortilla chips.
Can I make it creamy?
Yes, add cream cheese, sour cream, or Greek yogurt at the end.