When the days get shorter and the weather turns chillier, there’s nothing like a warm, comforting bowl of soup. And if you’re anything like me, the last thing you want is a complicated recipe that takes hours in the kitchen. That’s where this Crockpot Chicken Tortilla Soup comes in—a simple, delicious dish that practically cooks itself, leaving you time to focus on the things that really matter (like Netflix, laundry, or whatever it is you’re actually doing when you get a minute to breathe).
This easy-to-make soup is packed with hearty chicken, savory beans, sweet corn, and just the right amount of spice, all simmered together in your trusty crockpot. The best part? You can throw everything in, set it, forget it, and come back to a comforting bowl of goodness. Plus, it’s so customizable with toppings—tortilla chips, shredded cheese, sour cream, and avocado—that every bite feels like a little celebration.
Ready to dive into this crockpot magic? Let’s go!
Table of Contents
Why You’ll Love This Crockpot Chicken Tortilla Soup
There are a million reasons why this recipe is going to become your go-to, but here are a few highlights:
- Minimal Effort, Maximum Flavor: Just toss everything in the crockpot, let it cook, and boom—dinner’s served. It doesn’t get easier than that!
- Perfect for Busy Weeknights: Between work, school, and everything else on your plate, this recipe is a lifesaver. The hands-on time is so minimal, you could even prep it in the morning and have a piping hot meal ready by dinnertime.
- Customizable Toppings: One of the best things about this Crockpot Chicken Tortilla Soup is how you can make each bowl uniquely yours. Want extra cheese? Go for it. More guac? Yes, please. The possibilities are endless.
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken breasts – This is the star of the show! It will cook up so tender, you’ll be shredding it in no time.
- 1 (15 oz) can black beans – Rinsed and drained, because no one wants that extra can liquid in their soup!
- 1 (15 oz) can corn – Sweet corn adds a nice pop of texture and flavor.
- 1 (28 oz) can diced tomatoes – Get the undrained kind so you get all that juicy goodness.
- 1 (10 oz) can Rotel – This will give your soup a little kick with diced tomatoes and green chilies. No need to add extra heat if you don’t want it; this is just the right amount!
- 1 (14.5 oz) can chicken broth – For that comforting, savory base.
- 1 (1 oz) packet taco seasoning – If you don’t have this, you can always use a mix of cumin and chili powder, but the packet is the easy way to go.
- 1 tsp cumin – Adds a warm, earthy flavor that makes this soup extra cozy.
- 1/2 tsp chili powder – Not too spicy, just enough to bring some depth.
- 1/4 cup chopped fresh cilantro – For that fresh garnish on top (totally optional, but it looks pretty and tastes great).
- Tortilla chips, shredded cheese, sour cream, avocado – These are for serving, and trust me, you won’t want to skip them. They bring the soup to a whole new level!
How to Make Crockpot Chicken Tortilla Soup
- Prep the Chicken and Ingredients: Place the chicken breasts at the bottom of your crockpot. No need to sear them or do anything fancy—just throw them in there and let the crockpot work its magic.
- Add the Veggies and Seasonings: Toss in the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder. Give everything a gentle stir to combine, making sure the chicken is surrounded by the ingredients.
- Let the Crockpot Work: Cover your crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours. You’ll know it’s done when the chicken is tender and easily shreddable. You can literally take a nap while this does its thing.
- Shred the Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. The chicken will be so tender it will practically fall apart.
- Mix Everything Together: Return the shredded chicken to the crockpot and give it a good stir to mix everything together. The soup should be rich and flavorful by now, thanks to all those hours of slow cooking.
- Serve and Top: Ladle the soup into bowls and top with your favorite garnishes—fresh cilantro, crunchy tortilla chips, shredded cheese, a dollop of sour cream, and avocado slices are all great choices. You could even add a squeeze of lime if you’re feeling fancy.
Tips for a Perfect Crockpot Chicken Tortilla Soup
- Adjust the Spice Level: If you’re worried about it being too spicy, you can skip the Rotel or go for a mild version. Or, if you love the heat, throw in a chopped jalapeño or two!
- Want it Thicker? If your soup ends up too thin, don’t panic. You can thicken it up by adding a bit of masa harina (corn flour) or even a handful of crushed tortilla chips to the pot for an extra burst of flavor.
- Make It Ahead: This soup is perfect for meal prep. Make a double batch and enjoy it for lunch the next day. It’s even better as leftovers!
- Don’t Skip the Toppings: They’re more than just decoration—they add layers of texture and flavor that really bring this soup to life. Trust me on this one!
Can I Make This Crockpot Chicken Tortilla Soup in the Instant Pot?
Yes, you absolutely can! If you’re in a rush, use your Instant Pot instead. Just use the Pressure Cook function for 15 minutes, then shred the chicken and follow the rest of the steps. It’s that simple.
How Can I Store Leftovers?
This soup stores really well! Keep leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months—just thaw in the fridge overnight before reheating.
Final Thoughts on Crockpot Chicken Tortilla Soup
There’s something magical about a warm, comforting bowl of Crockpot Chicken Tortilla Soup—especially when you didn’t have to spend all day cooking it. This soup checks all the boxes: it’s simple, flavorful, and perfect for a cozy family dinner. Plus, with all the customizable toppings, it’s a crowd-pleaser that will never disappoint.
Next time you need a meal that’s easy, filling, and ready when you are, give this Crockpot Chicken Tortilla Soup a try. You won’t regret it—and your taste buds will thank you!
More Cozy Crockpot Meals to Try
If you’re loving the comfort of Crockpot Chicken Tortilla Soup, you might want to try these delicious, easy-to-make dishes:
- Crockpot Chicken and Rice – A hearty, set-it-and-forget-it meal that’s perfect for busy weeknights.
- Slow Cooker Creamy Tomato Basil Chicken Recipe – A creamy, tomato-based soup that’s rich, comforting, and simple to prepare.
- Crockpot Cowboy Soup – A cozy crockpot meal full of ground beef, beans, and vegetables, with the same comforting vibe as tortilla soup but with a savory twist.
- Slow Cooker Chicken Enchiladas – Another Mexican-inspired dish that’s just as easy and satisfying as chicken tortilla soup.
If you’re looking for another variation, check out this fantastic Crock Pot Chicken Tortilla Soup from The Country Cook. It’s another version that’s just as easy and flavorful as the one you’re making here!
These recipes are perfect for cozy dinners and will make your week a little easier with their simple prep and big flavors!
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Crockpot Chicken Tortilla Soup
- Total Time: 6-8 hours
- Yield: 6 servings 1x
Description
This Crockpot Chicken Tortilla Soup is a warm, comforting meal that’s perfect for busy weeknights. With tender shredded chicken, black beans, corn, and a delicious blend of spices, it’s an easy, set-it-and-forget-it recipe that’s sure to be a family favorite.
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, shredded cheese, sour cream, avocado (for serving)
Instructions
Place chicken breasts in the bottom of a 6-quart or larger crockpot.
Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot. Stir gently to combine ingredients around the chicken.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot and stir.
Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, and avocado, if desired. Serve hot.
Notes
You can adjust the spice level by using a mild or hot version of Rotel or adding extra chili powder.
For a thicker soup, add a handful of crushed tortilla chips to the crockpot.
This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on LOW
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-inspired