A simple start you can make any night
This crockpot chicken tortilla soup is warm, easy, and full of flavor. Put everything in the slow cooker in the morning, and you’ll have a comforting meal ready when the family is hungry. If you enjoy other easy chicken soups, take a look at this anti-inflammatory turmeric chicken soup for more ideas.
Why this slow-cooker tortilla soup is worth trying
- Hands-off cooking: the crockpot does the work while you do other things.
- Big flavor from simple pantry ingredients like beans, corn, tomatoes, and spices.
- Flexible toppings let each person customize their bowl — tortilla strips, avocado, or sour cream.
- Great for meal prep: it heats and freezes well.
How to make Crockpot Chicken Tortilla Soup step by step
This recipe is straightforward. Layer the ingredients in the crockpot, cook until the chicken is tender, shred it, and serve with toppings.
Ingredients you’ll need
- 1 pound chicken breast
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for topping
- Sour cream and avocado for serving (optional)
If you like trying different noodle or broth styles, you might enjoy this chicken and shirataki noodle soup for more inspiration.
Cooking instructions
- In a crockpot, combine the chicken, black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the crockpot.
- Serve the soup hot, topped with crispy tortilla strips, and garnish with sour cream and avocado if desired.
Smart ways to serve this tortilla soup
- Ladle into bowls and let everyone add their own toppings: tortilla strips, diced avocado, shredded cheese, lime wedges, or a dollop of sour cream.
- Serve with warm corn or flour tortillas on the side.
- For a lighter bowl, skip the sour cream and add extra lime and fresh cilantro.
How to store and reheat leftovers
- Refrigerator: Cool the soup to room temperature and store in an airtight container for 3–4 days.
- Freezer: Freeze in meal-size portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm on the stovetop over medium heat until simmering, or microwave in a covered bowl until hot.
Tips to get the best results
- Taste and adjust salt and spices at the end — broths and canned tomatoes vary.
- For more depth, brown the diced onion and garlic briefly in a skillet before adding to the crockpot.
- If you want a thicker soup, remove a cup of broth, mash a few beans into it, then stir back in.
- Use leftover rotisserie chicken for even faster prep.
- For other comfort-soup ideas, check this classic chicken noodle soup for tips you can adapt.
Simple variations to try
- Vegetarian: Omit the chicken and add extra beans and vegetables, or use a plant-based “chicken” substitute.
- Spicier: Add a chopped jalapeño or a pinch of cayenne.
- Creamy: Stir in a half cup of cream or coconut milk at the end.
- Cheesy: Top with shredded cheddar or Monterey Jack.
Nutrition snapshot (approximate)
Per serving (makes about 4 servings):
- Calories: ~300 kcal
- Protein: ~40 g
- Carbohydrates: ~30 g
- Fat: ~6–8 g
These are estimates and will change with toppings and exact ingredient brands.
Family-style serving ideas
- Serve in a big pot at the table with bowls and a toppings bar so kids can choose their favorites.
- Pair with a simple side salad or roasted veggies for picky eaters.
- Turn leftovers into a taco night filling by spooning the soup solids into tortillas and adding cheese.
What to eat with this soup
- Tortilla chips or strips for crunch.
- Warm cornbread or crusty bread to soak up the broth.
- A green salad or roasted vegetables for added color and nutrition.
Frequently asked questions
Q: Can I use frozen chicken?
A: Yes. Add frozen chicken to the crockpot and increase cooking time slightly. Make sure the chicken reaches a safe internal temperature and shreds easily.
Q: How do I make the soup thicker?
A: Mash some beans and stir them back in, or remove a small amount of liquid and simmer on the stove until reduced. You can also add a small corn starch slurry (1 tsp cornstarch + 1 tbsp cold water) and heat until thickened.
Q: Can I make this on the stove instead of a crockpot?
A: Yes. Combine ingredients in a large saucepan, simmer covered on low for 25–30 minutes, then shred the chicken and continue to cook until flavors meld.
Q: Is this soup freezer-friendly?
A: Yes. Cool completely before freezing in airtight containers. Thaw overnight in the fridge before reheating.
Conclusion
Want to compare other trusted slow-cooker versions? Try this classic from Crock Pot Chicken Tortilla Soup – The Country Cook. For another popular slow-cooker take, see Best Slow Cooker Chicken Tortilla Soup Recipe. You can also explore a different spin at Chicken Tortilla Soup Crock Pot – Dash of Sanity.
Crockpot Chicken Tortilla Soup
Ingredients
Main Ingredients
- 1 pound chicken breast
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Toppings
- Tortilla strips for topping
- Sour cream for serving (optional)
- Avocado for serving (optional)
Instructions
Preparation
- In a crockpot, combine the chicken, black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir to combine.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the crockpot.
Serving
- Serve the soup hot, topped with crispy tortilla strips, and garnish with sour cream and avocado if desired.
