This Crock Pot Chicken Tortilla Soup is a cozy, set‑it‑and‑forget‑it meal loaded with tender shredded chicken, black beans, corn, and tomatoes with green chilies. Slowly simmered in a seasoned broth, it’s finished with crunchy tortilla strips, creamy avocado, and fresh cilantro for a hearty, restaurant‑style soup right from your slow cooker.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 4 cups chicken broth (low sodium preferred)
- Salt and black pepper, to taste
- 1 cup tortilla strips (for topping)
- 1 avocado, diced (for topping)
- 1/2 cup fresh cilantro, chopped (plus more for garnish)
- Lime wedges, for serving
Instructions
- Place the chicken breasts in an even layer on the bottom of the crock pot.
- Add the black beans, corn, diced tomatoes with green chilies, chopped onion, minced garlic, chili powder, cumin, and chicken broth on top of the chicken.
- Season with salt and black pepper to taste, then gently stir the vegetables and broth (leaving the chicken at the bottom).
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Remove the chicken breasts to a plate or cutting board and shred using two forks.
- Return the shredded chicken to the crock pot and stir to combine, tasting and adjusting seasoning with additional salt, pepper, or chili powder if needed.
- Ladle the hot soup into bowls and top each serving with tortilla strips, diced avocado, chopped cilantro, and a generous squeeze of lime juice. Serve immediately.
Variation
- Spicy Chicken Tortilla Soup: Add 1 minced jalapeño (seeds removed for less heat) or 1/4–1/2 teaspoon cayenne pepper along with the chili powder and cumin.
- Creamy Chicken Tortilla Soup: Stir in 1/2 cup sour cream and 1/2 cup shredded cheddar or pepper jack cheese at the end of cooking until melted and smooth.
- Smoky Chipotle Tortilla Soup: Add 1–2 teaspoons adobo sauce from canned chipotle peppers and 1/2 teaspoon smoked paprika for a deeper, smoky flavor.
Cooking Notes
- Cooking on LOW (6–8 hours) yields the most tender, shreddable chicken, but HIGH (3–4 hours) works when you’re short on time.
- Try to keep the lid closed during cooking; frequent lifting releases heat and can lengthen the cooking time.
- If using frozen chicken breasts, thaw fully in the refrigerator before adding to the crock pot for food safety and even cooking.
Serving Suggestions
- Serve with warm flour or corn tortillas or a side of cheesy quesadillas for a more filling meal.
- Top each bowl with shredded cheese, a dollop of sour cream or Greek yogurt, extra cilantro, and sliced jalapeños for added richness and heat.
- Pair with a simple green salad dressed with lime vinaigrette to keep the meal light and fresh.
Tips
- Dice and prep the onion, garlic, and toppings the night before so you can assemble the crock pot in just a few minutes in the morning.
- Use pre-cooked shredded rotisserie chicken and cook on LOW for 2–3 hours instead, just to heat through and blend flavors.
- For extra crunch, add the tortilla strips right before serving so they stay crisp on top of the soup rather than softening in the pot.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 25 g
- Sodium: 750 mg (approx.)
Frequently Asked Questions
- Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work very well and stay extra tender; use the same weight and cooking time. - Can I make this soup on the stovetop?
Yes. Simmer everything (except toppings) in a large pot for about 25–30 minutes, then shred the chicken and return it to the pot. - How do I thicken the soup?
Let it simmer uncovered for a bit (stovetop) or stir in a small slurry of cornstarch and water at the end until it reaches your desired thickness. - Is this recipe freezer-friendly?
Yes. Freeze the soup without the tortilla strips, avocado, and cilantro, then thaw overnight in the fridge and reheat on the stove or in a crock pot.
Conclusion
This Crock Pot Chicken Tortilla Soup brings together tender shredded chicken, bright spices, and hearty beans in one effortless slow‑cooked meal. With minimal prep and a handful of pantry staples, you get a comforting, flavor‑packed soup that’s perfect for weeknights, meal prep, or feeding a hungry crowd with ease.
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Crock Pot Chicken Tortilla Soup
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free (if tortilla strips are gluten-free)
Description
This Crock Pot Chicken Tortilla Soup is a cozy, set‑it‑and‑forget‑it meal loaded with tender shredded chicken, black beans, corn, and tomatoes with green chilies. Slowly simmered in a seasoned broth, it’s finished with crunchy tortilla strips, creamy avocado, and fresh cilantro for a hearty, restaurant‑style soup right from your slow cooker.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 4 cups chicken broth (low sodium preferred)
- Salt and black pepper, to taste
- 1 cup tortilla strips (for topping)
- 1 avocado, diced (for topping)
- 1/2 cup fresh cilantro, chopped (plus more for garnish)
- Lime wedges, for serving
Instructions
- Place the chicken breasts in an even layer on the bottom of the crock pot.
- Add the black beans, corn, diced tomatoes with green chilies, chopped onion, minced garlic, chili powder, cumin, and chicken broth on top of the chicken.
- Season with salt and black pepper to taste, then gently stir the vegetables and broth (leaving the chicken at the bottom).
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Remove the chicken breasts to a plate or cutting board and shred using two forks.
- Return the shredded chicken to the crock pot and stir to combine, tasting and adjusting seasoning with additional salt, pepper, or chili powder if needed.
- Ladle the hot soup into bowls and top each serving with tortilla strips, diced avocado, chopped cilantro, and a generous squeeze of lime juice. Serve immediately.
Notes
- Use low-sodium chicken broth and no-salt-added canned beans and corn if you want more control over the salt level.
- If the soup is thicker than you like after cooking, stir in an extra 1/2 to 1 cup of broth until it reaches your desired consistency.
- For a creamier texture, stir in a splash of heavy cream or a dollop of sour cream just before serving.
- Leftovers keep well in the refrigerator for up to 4 days and taste even better the next day as the flavors meld.
- This soup freezes well without the fresh toppings; cool completely, portion into containers, and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 320 kcal
- Sugar: 5 g (approx.)
- Sodium: 750 mg (approx., varies by broth and canned goods)
- Fat: 11 g (approx.)
- Saturated Fat: 2 g (approx.)
- Unsaturated Fat: 8 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 32 g (approx.)
- Fiber: 8 g (approx.)
- Protein: 25 g (approx.)
- Cholesterol: 70 mg (approx.)
Keywords: crock pot chicken tortilla soup, slow cooker chicken tortilla soup, easy chicken tortilla soup, hearty chicken soup, weeknight crock pot recipes