This Crockpot Chicken Tortilla Soup is my go-to when I want something cozy, effortless, and full of bright Tex‑Mex flavor. The recipe brings together tender shredded chicken, black beans, sweet corn, and a touch of heat from diced tomatoes with green chilies — all cooked low and slow in a crockpot until the flavors meld. It’s perfect for busy weeknights, meal prep, or a casual weekend soup that feeds a crowd.
Why cook this at home
This slow cooker tortilla soup is comfort in a bowl: hands-off cooking, budget-friendly pantry staples, and a crowd-pleasing flavor that’s kid-approved. It’s also flexible — add extra heat, swap beans, or use rotisserie chicken if you’re short on time. Great for chilly evenings, busy Mondays, or when you need a simple weeknight crockpot dinner.
“I threw everything in before work and came home to one of the best soups I’ve ever made — rich, hearty, and so easy.” — Happy home cook
The cooking process explained
You’ll layer the ingredients in the crockpot, let them simmer until the chicken is tender, then shred the meat and stir it back into the broth. The method is intentionally simple: no browning required, no complicated steps. If you like a heartier texture, add an extra can of beans or a handful of rice near the end of cooking.
What you’ll need
1 pound boneless, skinless chicken breasts, 1 can (15 oz) black beans, rinsed and drained, 1 can (15 oz) corn, drained, 1 can (14 oz) diced tomatoes with green chilies, 4 cups chicken broth, 1 onion, diced, 2 cloves garlic, minced, 1 teaspoon cumin, 1 teaspoon chili powder, Salt and pepper to taste, Crispy tortilla strips for serving, Sour cream and shredded cheese for topping (optional)
Substitution tips:
- No chicken breasts? Use thighs for more flavor and slightly richer texture.
- Make it vegetarian by swapping vegetable broth and using an extra can of black beans or cooked lentils.
- Prefer milder spice? Use plain diced tomatoes and add a pinch of smoked paprika instead of chili powder.
- For extra veggies, stir in chopped bell pepper or a cup of shredded cabbage (see a great cabbage-and-chicken idea Cabbage in Chicken Soup).
Step-by-step instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper.
- Stir gently to combine the ingredients so they’re evenly distributed.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken, shred it with two forks, then return the shredded chicken to the crockpot and stir into the soup. Taste and adjust seasoning.
- Serve hot, topped with crispy tortilla strips, sour cream, and shredded cheese, if desired.
Best ways to enjoy it
This soup shines with crunchy and creamy contrasts. Top bowls with crispy tortilla strips, a dollop of sour cream, shredded cheddar or Monterey Jack, sliced avocado, chopped cilantro, and a squeeze of lime. Pair it with a simple green salad, warm cornbread, or serve alongside a vegetable side like roasted Brussels sprouts. For a fun combo, serve alongside a lighter cabbage-based soup or salad such as a cabbage-and-chicken side — learn more about that preparation here: Cabbage in Chicken Soup.
Storage and reheating tips
- Refrigerator: Cool completely, store in an airtight container for 3–4 days.
- Freezer: Freeze up to 3 months in freezer-safe containers or zip-top bags (leave a little headspace). Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it’s too thick. Microwaving works for single portions — cover and heat in 1-minute bursts, stirring between intervals.
- Note: Tortilla strips and avocado are best added fresh at serving time to keep textures crisp.
Extra advice
- For more depth, sauté the onion and garlic briefly before adding to the crockpot (optional).
- If you want a creamier soup, stir in 1/2 cup of cream, sour cream, or Greek yogurt at the end off heat.
- Use a meat thermometer to ensure chicken reaches 165°F if unsure.
- To thicken slightly, mash a few spoonfuls of black beans against the side of the pot and stir back in.
Recipe variations
- Spicy Green Chili: Use a can of green enchilada sauce and add chopped jalapeño.
- Tex‑Mex Chicken and Rice: Stir in 1 cup cooked rice just before serving to bulk it up.
- Low-carb: Skip tortilla strips and serve with cauliflower rice or extra avocado.
- Smoky Chipotle: Add 1–2 chipotle peppers in adobo, minced, for a smoky heat.
- Instant Pot: Use the sauté function for 5 minutes, then pressure cook on high for 10 minutes with a quick release.
Your questions answered
Q: Can I use frozen chicken breasts?
A: Yes. Increase cooking time slightly or cook on high for 4–5 hours. If using frozen chicken, ensure it reaches 165°F before shredding.
Q: Is this soup freezer-friendly with dairy toppings?
A: Freeze the soup without sour cream, cheese, or avocado. Add those fresh when reheating and serving.
Q: How can I make this more filling without adding many calories?
A: Add extra vegetables like shredded cabbage, bell peppers, or a cup of cooked lentils for fiber and bulk without a ton of extra calories.
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Cabbage in Chicken Soup
Cabbage in Chicken Soup
Crockpot Chicken Tortilla Soup
- Total Time: 255
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A hearty and flavorful Crockpot Chicken Tortilla Soup that combines tender chicken, black beans, corn, and spices for a comforting meal.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Crispy tortilla strips for serving
- Sour cream and shredded cheese for topping (optional)
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper.
- Stir gently to combine the ingredients.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken, shred it with two forks, then return the shredded chicken to the crockpot and stir into the soup. Adjust seasoning to taste.
- Serve hot, topped with crispy tortilla strips, sour cream, and shredded cheese if desired.
Notes
For a creamier soup, stir in 1/2 cup of cream or Greek yogurt at the end. Optionally sauté the onion and garlic beforehand for extra depth.
- Prep Time: 15
- Cook Time: 240
- Category: Soups
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 70mg