Name: Crockpot Chicken Tortilla Soup
Prep time: 15 min
Cook time: PT-488040H34M16S
Total time: PT-488040H34M16S
Cuisine: Mexican
Ingredients: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn kernels, drained; 1 can (14.5 oz) diced tomatoes with green chilies; 1 small onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon black pepper; Juice of 1 lime; Optional toppings: shredded cheese, sour cream, sliced avocado, fresh cilantro, tortilla strips

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Crockpot Chicken Tortilla Soup is a comforting and flavorful dish that combines tender shredded chicken, zesty tomatoes, beans, and classic Mexican spices slow-cooked to perfection. It’s a hearty and easy-to-make soup that’s perfect for busy days or cozy nights in.

Why You’ll Love This Recipe

I love this Crockpot Chicken Tortilla Soup because it’s incredibly easy to prepare—just toss everything in the slow cooker and let it work its magic. The flavors develop beautifully over hours, making the chicken tender and the broth rich and spicy. It’s perfect for meal prep or feeding a crowd, and it’s super customizable with toppings like avocado, cheese, or tortilla strips. Plus, it’s a satisfying way to warm up on chilly days.

ingredients

1.5 to 2 pounds boneless, skinless chicken breasts or thighs
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (14.5 oz) diced tomatoes with green chilies
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Juice of 1 lime
Optional toppings: shredded cheese, sour cream, sliced avocado, fresh cilantro, tortilla strips

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

directions

Place the chicken breasts or thighs at the bottom of the crockpot.
Add the black beans, corn, diced tomatoes with green chilies, diced onion, and minced garlic on top.
Pour in the chicken broth and stir in cumin, chili powder, smoked paprika, salt, and pepper.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Once cooked, remove the chicken and shred it with two forks. Return shredded chicken to the crockpot and stir well.
Add fresh lime juice and adjust seasoning if needed.
Serve hot with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and crunchy tortilla strips.

Servings and timing

This recipe serves about 6 people. Cooking on low takes roughly 6 to 7 hours, and on high about 3 to 4 hours, making it ideal for both overnight prep or a quicker afternoon meal.

Variations

I often like to switch up this recipe by adding different beans such as pinto or kidney beans, or by swapping chicken breasts for thighs for a richer taste. For extra heat, I’ll add diced jalapeños or a splash of hot sauce. If I want it creamier, I’ll stir in a bit of cream cheese or coconut milk near the end. This soup also pairs great with crushed tortilla chips stirred right in or served on the side.

storage/reheating

I store leftover soup in an airtight container in the fridge for up to 4 days. When reheating, I prefer warming it gently on the stove over medium heat, stirring occasionally to keep everything evenly heated. You can also reheat individual portions in the microwave, just be sure to cover to prevent splatters and stir halfway through.

FAQs

Can I make this soup without a crockpot?

Yes, I’ve made it on the stove by simmering all the ingredients in a large pot for about 45 minutes to an hour until the chicken is cooked through and the flavors meld together.

Can I freeze this soup?

Absolutely. I freeze it in meal-sized portions for up to 3 months. When ready to eat, I thaw it overnight in the fridge and reheat on the stove or microwave.

What can I use instead of chicken?

If I’m in the mood for something different, shredded rotisserie chicken works great. For a vegetarian version, I skip the chicken and add extra beans and veggies.

How do I make this soup spicier?

I usually add diced jalapeños or a pinch of cayenne pepper to the crockpot. Hot sauce on top after serving is another easy way to add heat.

Can I prepare this soup ahead of time?

Yes, I often assemble all the ingredients the night before in the crockpot insert and refrigerate. Then I just start cooking it in the morning.

Conclusion

This Crockpot Chicken Tortilla Soup is a staple in my kitchen because it’s simple, flavorful, and perfect for any season. The slow cooker does most of the work, letting me come home to a warm, comforting meal that I can customize however I like. It’s a great recipe to keep on hand when I want something hearty, healthy, and full of Mexican-inspired flavor.