Dinner

Crockpot Chicken Tortilla Soup

This cozy Crockpot Chicken Tortilla Soup is an easy, hands-off meal that fills your kitchen with warm, savory aromas. Tender shredded chicken, smoky tomatoes with green chiles, creamy black beans, and sweet corn simmer together in a flavorful broth. Top each bowl with crunchy tortilla strips, a dollop of sour cream, and melty cheese for a comforting, slightly spicy bowl everyone will love.

Recipe Information

Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3–4 hours (high)
Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
Servings: 6
Difficulty Level: Easy

Nutrition Information

Approximate per serving (including a modest garnish of sour cream, shredded cheese, and tortilla strips):

Calories per serving: 290 kcal
Protein: 30 g
Carbohydrates: 22 g
Fat: 10 g
Fiber: 5 g
Sugar: 4 g
Sodium: 650 mg

Why Make This Crockpot Chicken Tortilla Soup

This soup is perfect for busy weeknights or a slow Sunday meal. It requires little hands-on time: drop ingredients into the crockpot and let slow heat do the work. The flavors deepen as it cooks — the broth smells savory, the chicken becomes tender, and the textures contrast nicely between creamy beans and crisp tortilla strips. It’s budget-friendly, family-approved, and easy to customize.

How to Make Crockpot Chicken Tortilla Soup

The method is simple: assemble, cook low and slow, shred, and serve. Use low-sodium broth or rinse canned beans to control salt. For extra depth, briefly sauté the onion and garlic before adding, but it’s not required.

Ingredients:

1 pound boneless, skinless chicken breasts
1 can black beans, drained and rinsed
1 can corn, drained
1 can diced tomatoes with green chilies
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 tablespoon taco seasoning
Salt and pepper to taste
Tortilla strips for garnish
Sour cream and shredded cheese for serving

Directions:

Step 1: Preparation

Place the chicken breasts in the bottom of the crockpot. Trim any excess fat from the chicken if desired. Chop the onion and mince the garlic so they’re ready to add.

Step 2: Mixing

Add the black beans, corn, diced tomatoes with green chilies, chopped onion, and minced garlic to the crockpot. Pour in the chicken broth, sprinkle in the taco seasoning, and season lightly with salt and pepper. Stir everything gently to combine so flavors distribute evenly.

Step 3: Cooking

Cover and cook on low for 6–8 hours or on high for 3–4 hours. The soup should simmer gently and the chicken will become very tender. The kitchen will smell savory and warm as spices and juices mingle.

Step 4: Finishing

Before serving, shred the chicken in the soup using two forks or remove the breasts, shred on a cutting board, and return the chicken to the pot. Stir to mix the shredded chicken into the broth. Serve hot and garnish each bowl with tortilla strips, a spoonful of sour cream, and shredded cheese.

How to Serve Crockpot Chicken Tortilla Soup

Ladle soup into bowls and let guests add toppings. Offer chopped cilantro, lime wedges, avocado slices, or pickled jalapeños for bright notes. Serve with warm corn tortillas or a simple green salad for a fuller meal. For a party, set up a topping bar with extra tortilla chips, green onions, and hot sauce.

You can also pair this soup with a buttery cornbread or rice for soaking up the flavorful broth. For a lighter option, skip the cheese and sour cream and add extra lime and cilantro.

(If you like hearty, comforting soups, you might also enjoy this creamy chicken noodle idea from a another favorite: Creamy Chicken Noodle Soup.)

How to Store Crockpot Chicken Tortilla Soup

Refrigerator: Cool the soup to room temperature, transfer to airtight containers, and refrigerate for up to 3–4 days. Store toppings separately to keep them fresh and crunchy.
Freezer: Freeze soup (without crunchy tortilla strips and fresh garnishes) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stove over medium heat, stirring occasionally, until hot. Add a splash of broth or water if the soup has thickened. Add tortilla strips and dairy toppings just before serving.

Expert Tips for Perfect Crockpot Chicken Tortilla Soup

Use low-sodium broth and rinse canned beans to better control sodium.
If you want deeper flavor, sauté the chopped onion and garlic in a skillet for 3–4 minutes until soft and golden before adding to the crockpot.
For a thicker texture, mash a small portion of the beans in the pot toward the end of cooking.
If you prefer more heat, add a diced jalapeño or a teaspoon of chipotle in adobo.
To keep chicken moist when shredding, let it rest 5 minutes in a bowl with a little broth, then shred and return to pot.
Add fresh lime juice right before serving to brighten flavors.

Delicious Variations

Creamy Version: Stir in 1/2 cup sour cream or 4 ounces cream cheese at the end for a silky, creamy soup.
Southwest Chicken & Rice: Add 1 cup cooked rice to the soup at the end for a heartier bowl.
Vegan Twist: Replace chicken with extra black beans and firm cubed tofu, and use vegetable broth.
Spicy Rojo: Use fire-roasted diced tomatoes and add chipotle peppers for a smoky, spicy kick.
Slow Cooker Tex-Mex Stew: Add diced potatoes and bell peppers for a chunkier stew-like meal.

Frequently Asked Questions

Q: Can I use frozen chicken breasts for this recipe?
A: Yes. If using frozen chicken, cook on low for 6–8 hours or on high for 4–5 hours. Check that chicken reaches an internal temperature of 165°F before shredding. Frozen chicken may release extra liquid — reduce broth by 1/2 cup if desired.

Q: Do I need to brown the chicken first?
A: No. Browning adds flavor but is optional. If short on time, place chicken straight into the crockpot. For richer flavor, quickly brown the chicken and sauté the onion and garlic before adding.

Q: Can I make this on the stovetop instead of a crockpot?
A: Yes. Combine ingredients in a large pot, bring to a simmer, then cook covered over low heat for 25–30 minutes until chicken is cooked through. Remove chicken, shred, and return to pot.

Q: How can I reduce the sodium in this soup?
A: Use low-sodium chicken broth and no-salt-added canned tomatoes, rinse canned beans well, and skip adding extra table salt until after tasting.

Q: Can I shred the chicken ahead of time?
A: Absolutely. Cook and shred the chicken ahead, then add shredded chicken to the crockpot in the last 30–60 minutes of cooking to warm through without drying out.

Q: Will the tortilla strips stay crisp if I add them to the pot?
A: No. Add tortilla strips at serving time for crunch. If you want some that stay crisp longer, bake or fry extra and serve on the side.

Conclusion

This Crockpot Chicken Tortilla Soup is an easy, comforting meal that’s perfect for busy days and family dinners. It smells inviting, tastes bright and savory, and offers a great mix of textures from creamy beans to crunchy tortilla strips. If you want another slow-cooker version to compare or adapt, check out this similar recipe for ideas: Crock Pot Chicken Tortilla Soup – The Country Cook. Give it a try — little hands-on time, big flavor payoff.