Tired of juggling dinner prep after a long day? I’ve been there standing in the kitchen at 6 PM, exhausted and wondering what to make. That’s exactly why I fell in love with this Crockpot Chicken Tortilla Soup. This soul-warming soup delivers rich Mexican flavors with minimal effort just set it, forget it, and come home to a kitchen filled with irresistible aromas.
Hi, I’m Emma, the heart behind GusRecipes! As someone who believes that nourishing food should bring joy without stress, I’ve perfected this crockpot chicken tortilla soup through countless family dinners. In this guide, I’ll share my tried-and-true recipe, ingredient tips, and serving suggestions that will make this soup a regular in your meal rotation.
Ready to transform your weeknight dinner game? Let’s dive into why this crockpot chicken tortilla soup deserves a spot in your recipe collection, how to choose the perfect ingredients, and the simple steps to bring it all together.
Why This Crockpot Chicken Tortilla Soup Works
This recipe isn’t just delicious it’s designed to make your life easier while delivering maximum flavor:
- Uses affordable, easy-to-find ingredients that won’t break your budget
- Prep takes just 15 minutes, then your slow cooker does all the work
- Perfect for busy weeknights or weekend meal prep
- Customizable to suit everyone’s taste preferences
- Creates leftovers that taste even better the next day
Choosing the Right Ingredients for Crockpot Chicken Tortilla Soup
Best Chicken for Tortilla Soup
For the most flavorful crockpot chicken tortilla soup, boneless, skinless chicken thighs are ideal. They remain juicy and tender after long cooking and shred beautifully. Chicken breasts work too but can become slightly drier if using breasts, check for doneness earlier in the cooking process.
Buying Tips
Look for fresh chicken with a pinkish color and no strong odor. If budget allows, organic or free-range chicken often provides better flavor. Frozen chicken works in a pinch, but thaw completely before adding to your crockpot.
Substitutions
No chicken? This soup adapts well to other proteins. Try turkey breast chunks or even vegetarian options like extra beans and corn with vegetable broth for a meatless alternative.
Ingredients & Prep for Crockpot Chicken Tortilla Soup
Chicken Prep Essentials
Trim any excess fat from your chicken pieces before adding to the crockpot. No need to pre-cook the chicken – that’s the beauty of this recipe! The slow cooking process will ensure perfectly tender, shreddable meat.
Soup Base Ingredients
- 1½ pounds boneless, skinless chicken thighs
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1-2 tablespoons chili powder (adjust to taste)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Pantry Staples
Keep your kitchen stocked with spices like cumin, chili powder, and oregano to capture that authentic Mexican flavor profile. Low-sodium chicken broth allows you to control the salt level. Canned beans and tomatoes make this recipe convenient year-round.
Step-by-Step Cooking Instructions for Crockpot Chicken Tortilla Soup
Pre-Cooking Prep for Tortilla Soup
- Dice onions, mince garlic, and chop bell peppers.
- Drain and rinse black beans.
- Measure out all spices into a small bowl.
- Trim chicken and pat dry with paper towels.
Crockpot Cooking Method
- Add onion, garlic, and bell pepper to the bottom of the crockpot.
- Place chicken pieces on top of vegetables.
- Add tomatoes, black beans, corn, tomato paste, and all seasonings.
- Pour chicken broth over everything, ensuring chicken is mostly submerged.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Chicken Doneness Check
The chicken is done when it easily shreds with two forks. Internal temperature should reach 165°F for food safety. For crockpot chicken tortilla soup, you’ll want to go beyond this temperature to achieve that perfect shreddable texture.
Final Preparation
- Remove chicken and shred with two forks.
- Return shredded chicken to the crockpot and stir to combine.
- Adjust seasonings if needed (more salt, pepper, or heat).
- Let sit for an additional 15 minutes on WARM setting to allow flavors to meld.
Pro Tips for Perfect Crockpot Chicken Tortilla Soup
Avoiding Common Soup Mistakes
- Don’t overcook on HIGH setting for too long it can make vegetables mushy
- Add fresh lime juice at the end of cooking, not during, for the brightest flavor
- If soup is too thick, add more chicken broth; if too thin, leave the lid off for the last 30 minutes of cooking
Tool Recommendations
A 6-quart slow cooker works perfectly for this recipe. Use a good set of tongs or two forks for shredding the chicken. Store leftovers in airtight glass containers to preserve flavor.
Storage & Reheating
This crockpot chicken tortilla soup actually improves with time! Store in the refrigerator for up to 4 days or freeze in individual portions for up to 3 months. When reheating, add a splash of broth if it’s thickened too much.
Looking for more recipe inspiration? Check out my Pinterest board filled with family-friendly meals that will make your weekly meal planning a breeze!
Flavor Variations for Crockpot Chicken Tortilla Soup
Spicy Twist
Add 1-2 diced jalapeños or a canned chipotle pepper in adobo sauce for smoky heat. Include the seeds for extra spiciness or remove them for milder heat. A dash of hot sauce before serving adds customizable heat.
Low-Carb Version
Skip the corn and tortilla strips, and use only 1/2 can of black beans. Add extra vegetables like zucchini or cauliflower for bulk without carbs. This adaptation makes your chicken tortilla soup keto-friendly while maintaining flavor.
Global Flavor Inspirations
| Flavor Profile | Key Additions | Perfect For |
|---|---|---|
| Tex-Mex | Add 1/2 lb ground beef & taco seasoning | Hearty appetites |
| Verde | Use tomatillos instead of tomatoes | Fresh, tangy twist |
| Caribbean | Add diced sweet potato & coconut milk | Sweeter, creamier soup |
| Southwest | Add green chiles & hominy | Authentic southwestern taste |
Serving Suggestions for Crockpot Chicken Tortilla Soup
This soup becomes a complete meal with the right toppings and sides:
Classic Toppings:
- Crushed tortilla chips or strips
- Diced avocado
- Shredded Mexican cheese blend
- Fresh cilantro
- Sour cream or Greek yogurt
- Lime wedges for squeezing
Pair with:
- Fresh cornbread
- Simple green salad with lime vinaigrette
- Warm flour or corn tortillas
- Mexican rice
FAQs About Crockpot Chicken Tortilla Soup
Can I use frozen chicken in this recipe?
Yes, but add 1-2 hours to your cooking time. For food safety, it’s best to thaw chicken before adding it to the slow cooker.
How do I make this soup less spicy?
Reduce or omit the chili powder and use mild diced tomatoes instead of fire-roasted. Serve with extra sour cream to cool the heat.
Can I make this soup vegetarian?
Absolutely! Omit the chicken, use vegetable broth instead of chicken broth, and add an extra can of beans or 1 cup of diced vegetables like zucchini.
What’s the best way to create crispy tortilla strips?
Cut corn tortillas into thin strips, toss with a tablespoon of oil, and bake at 375°F for 10-12 minutes until golden and crisp.
Conclusion
This crockpot chicken tortilla soup combines convenience with incredibly satisfying flavors proving that delicious, homemade meals don’t require hours of active cooking. The rich broth, tender chicken, and vibrant Mexican seasonings create a comforting bowl that’s perfect year-round.
Give this soup a try the next time you need a simple yet impressive meal solution. Your family will think you spent hours in the kitchen, while you enjoy the freedom that slow cooking provides. Don’t forget to customize it with your favorite toppings to make it uniquely yours!
Join the thousands of home cooks who have already made this crockpot chicken tortilla soup their go-to comfort food. And remember, the best part might be the leftovers if there are any!
Print
Crockpot Chicken Tortilla Soup: 5 Reasons to Love This Meal
- Total Time: 6 hrs 10 mins
- Yield: 6 servings 1x
Description
A hearty and flavorful Crockpot Chicken Tortilla Soup loaded with tender shredded chicken, sweet corn, black beans, tomatoes, and zesty spices slow-cooked to perfection and topped with crispy tortilla strips, avocado, and cheese.
Ingredients
1 lb boneless skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies
1 small onion, diced
3 cups chicken broth
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Juice of 1 lime
Tortilla strips, avocado, shredded cheese, and cilantro for topping
Instructions
1. Add chicken breasts to the bottom of the crockpot.
2. Add black beans, corn, diced tomatoes, onion, garlic, and seasonings.
3. Pour in chicken broth and lime juice; stir everything together.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove chicken, shred it with two forks, and return it to the soup.
6. Stir and let cook for an additional 10 minutes.
7. Serve hot with tortilla strips, avocado, cheese, and cilantro.
Notes
You can add diced jalapeños for a spicier version.
Swap chicken breasts for thighs for richer flavor.
Leftovers taste even better the next day!
- Prep Time: 10 mins
- Cook Time: 6 hrs
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Crockpot chicken tortilla soup, slow cooker soup, Mexican chicken soup, easy crockpot dinner