Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup is a warm, hearty soup made with tender shredded chicken, beans, corn, and tomatoes. It simmers all day in the slow cooker. People love it for its bold flavors and easy prep. Make it on busy weeknights or when you want a cozy, low-effort meal. If you enjoy quick chicken dishes, you might also like this 15-minute lemon basil chicken salad for a lighter option.

Why make this recipe

This recipe is very easy. It uses pantry staples and a single crockpot. You can set it and forget it. It saves time and money. Kids and adults both enjoy the flavors. It feeds a crowd or makes great leftovers. If you like simple, family-friendly chicken meals, try other easy ideas like these cheesy garlic chicken wraps.

What makes Crockpot Chicken Tortilla Soup special

The soup blends spicy and savory notes in one pot. The Rotel adds a mild kick and tomatoes give body and color. Shredded chicken soaks up the broth and spices. Tortilla chips and avocado add crunch and creaminess at the table. The result is a filling, balanced meal with bright, familiar flavors. It feels homemade and comforting, like a cross between a stew and a chicken taco in a bowl. For another Mexican-inspired comfort meal, try a classic chicken enchiladas recipe.

Is Crockpot Chicken Tortilla Soup healthy

This soup can be a healthy choice. It has lean protein from chicken and fiber from black beans and corn. You control the salt and fat by picking low-sodium broth or light toppings. Fresh cilantro and avocado add vitamins and healthy fats. Watch portion sizes and cheese or chips as those add calories. Overall, homemade soup often has fewer additives than canned or restaurant versions.

How to make Crockpot Chicken Tortilla Soup

The process is simple. Layer the chicken in the crockpot. Add the canned goods, broth, and spices. Cook low and slow until the chicken is tender. Shred the chicken and stir it back in. It takes little hands-on time. The difficulty is low and it works for cooks of any skill level. For another easy chicken slow-cook idea, consider these chicken pesto caprese sandwiches for a hands-off weeknight plan.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (28 oz) can diced tomatoes, undrained
• 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
• 1 (14.5 oz) can chicken broth
• 1 (1 oz) packet taco seasoning
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup chopped fresh cilantro (for garnish, optional)
• Tortilla chips (for serving)
• Shredded cheese (for serving)
• Sour cream (for serving)
• Avocado (for serving)

Directions

1. Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
2. Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
3. Stir gently to combine the ingredients around the chicken.
4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and tender.
5. Remove the chicken from the crockpot and shred it with two forks.
6. Return the shredded chicken to the crockpot. Stir to combine.
7. Ladle the soup into bowls. Garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado if desired. Serve hot.

How to serve Crockpot Chicken Tortilla Soup

Serve this soup hot in deep bowls. Add crushed tortilla chips for crunch. Top with shredded cheese and a dollop of sour cream for creaminess. Sliced avocado and fresh cilantro brighten the flavor. You can also serve the soup over rice for extra bulk. Pair it with a simple green salad or warm corn muffins. For a party, set up a topping bar so guests build their own bowls. If you enjoy varied chicken dishes, try pairing light sides with dishes like chicken yakitori for a different meal style.

 

Best occasions to make Crockpot Chicken Tortilla Soup

• Weeknight dinners when you need a stress-free meal.
• Meal prep for lunches or dinners later in the week.
• Casual family gatherings or potlucks.
• Busy Sundays when you want a warm meal with little work.
• After-school meals that kids can help top with chips and cheese.

How to store Crockpot Chicken Tortilla Soup

Cool the soup to near room temperature before storing.

Refrigerate in airtight containers for up to 3–4 days.

Freeze portions in freezer-safe containers for up to 3 months.

Thaw in the fridge overnight before reheating.

Reheat on the stove over low heat until hot, or microwave in short bursts.

Can you make Crockpot Chicken Tortilla Soup ahead of time

Yes. Make the soup a day ahead and reheat gently. The flavors deepen overnight. Freeze cooked soup in portions for later use. Keep crunchy toppings separate until serving to maintain texture.

Tips to make Crockpot Chicken Tortilla Soup

• Use low-sodium broth to control salt.
• Don’t overcook the chicken; it should shred easily.
• Drain canned corn and beans to avoid a watery soup.
• Taste before adding salt; taco seasoning can be salty.
• Keep chips and avocado separate until serving to keep textures fresh.

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Variation

• Make it spicy: add diced jalapeño or extra chili powder.
• Make it lighter: use shredded rotisserie chicken and low-fat toppings.
• Add rice or quinoa for a heartier bowl.
• Use ground turkey instead of chicken for a different texture.
• Make it creamy: stir in a half cup of sour cream or cream cheese at the end.

FAQs

Q: Can I use frozen chicken breasts?

A: Yes. Add 1 extra hour on HIGH or 2 extra hours on LOW. Ensure the chicken reaches safe temperature before shredding.

Q: Can I make Crockpot Chicken Tortilla Soup in an Instant Pot?

A: Yes. Use the manual or pressure cook mode for 12–15 minutes, then shred the chicken and use sauté to meld flavors.

Q: How long will leftovers of Crockpot Chicken Tortilla Soup last in the fridge?

A: Store in an airtight container for 3–4 days. Reheat until steaming hot before serving.