Crockpot Chicken Tortilla Soup

Name: Crockpot Chicken Tortilla Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Mexican
Ingredients: 1 lb boneless, skinless chicken breasts; 1 onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn, drained; 1 can (14.5 oz) diced tomatoes; 4 cups chicken broth; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp paprika; Salt and pepper to taste; 1 lime, juiced; 2 tbsp fresh cilantro, chopped; Tortilla strips for serving; Avocado slices for serving

Author: Tessa

Published: April 17, 2025

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Oh my gosh, are you ready for the easiest, coziest dinner of your life? Seriously, my crockpot chicken tortilla soup recipe is my absolute go-to on busy days. I just toss everything in the slow cooker in the morning, and by the time I’m home, my whole house smells incredible and dinner is basically waiting for me. It’s pure magic. This soup is so hearty and full of flavor, you’d never guess how simple it is to throw together. Trust me, once you try it, it’ll become a regular in your rotation too!

Why You’ll Love This Crockpot Chicken Tortilla Soup Recipe

I swear, this soup is a game-changer—here’s why:

Zero babysitting: Dump everything in the crockpot and let it work its magic while you go about your day. (Yes, it’s that easy!)
Flavor bomb: The mix of spices, lime, and fresh cilantro makes every spoonful taste like you spent hours cooking—but you didn’t.
Customizable: Throw in extra veggies, swap toppings, or crank up the heat—it’s foolproof no matter how you tweak it.
Crowd-pleaser: Kids, picky eaters, even that friend who “doesn’t like soup”—they’ll all ask for seconds. Guaranteed.

Crockpot Chicken Tortilla Soup Recipe - detail 1

Ingredients for Crockpot Chicken Tortilla Soup

Here’s the lineup for my favorite cozy soup—I promise it’s all easy to find:

1 lb boneless, skinless chicken breasts (thighs work too!)
1 onion, diced (yellow or white, whatever’s in your pantry)
3 cloves garlic, minced (fresh is best—no powder here!)
1 bell pepper, diced (I love red for sweetness, but any color sings)
1 can (15 oz) black beans, drained and rinsed (gets rid of that tinny taste)
1 can (15 oz) corn, drained (or frozen corn in a pinch)
1 can (14.5 oz) diced tomatoes (fire-roasted add mega flavor)
4 cups chicken broth (low-sodium so you control the salt)
Spices: 1 tsp cumin, 1 tsp chili powder, 1/2 tsp paprika (smoked paprika? Yes please!)
Salt and pepper (to taste—I go heavy on the pepper)
1 lime, juiced (don’t skip this—it brightens everything up)
2 tbsp fresh cilantro, chopped (stems and all—they’re flavor bombs)
Tortilla strips & avocado slices (for serving—the crunchy/creamy magic)

Ingredient Substitutions

No stress if you’re missing something—this soup is crazy flexible:

No chicken breasts? Thighs add richer flavor (just skim excess fat later).
Out of black beans? Pinto or kidney beans are great stand-ins.
Want more protein? Add shredded beef or ground turkey with the onions.
Not a cilantro fan? Flat-leaf parsley or even chopped green onions work.
Vegetable broth can replace chicken broth for a meat-free version.

How to Make Crockpot Chicken Tortilla Soup

Okay, let’s get cooking—this is seriously the easiest part! First, grab your trusty crockpot and toss in the chicken (no need to chop it—whole breasts work best here). Add the onion, garlic, bell pepper, black beans, corn, and diced tomatoes right on top. Pour in that glorious chicken broth, then sprinkle in all your spices—cumin, chili powder, paprika, salt, and pepper. Give it one quick stir just to mix the spices in (but don’t overdo it—the chicken will nestle down as it cooks).

Now, pop the lid on and let it work its magic! Cook on low for 6-8 hours or high for 3-4 hours. The longer it simmers, the deeper the flavors get—I’m all about that low-and-slow life. When you come back, your kitchen will smell like a cozy Mexican cantina, and the chicken will be so tender it practically falls apart on its own.

Shredding the Chicken

Time for my favorite part—shredding! Fish out those chicken breasts with tongs (careful, they’re hot!) and plop them onto a cutting board. Grab two forks and pull the meat apart—it should shred like a dream. If you’re feeling fancy, toss the chicken into your stand mixer with the paddle attachment for 10 seconds on low. Boom—perfect shreds every time! Dump it all back into the soup and stir in the lime juice and cilantro.

Serving Suggestions

Now, the fun part—loading up your bowl! I pile on crispy tortilla strips, creamy avocado slices, and an extra squeeze of lime. Want to go wild? Add a dollop of sour cream, shredded cheese, or even a handful of crushed tortilla chips for extra crunch. Sometimes I’ll throw in diced red onion or pickled jalapeños if I’m feeling spicy. Honestly, the toppings are where you can make this soup your own—get creative!

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Tips for the Best Crockpot Chicken Tortilla Soup

Want to take your soup from good to “Oh my gosh, what did you put in this?” level? Here are my foolproof tricks:

Brown the onions first (just 5 minutes in a skillet!) for deeper flavor—dump them in hot.
Double the garlic if you’re feeling bold—it mellows beautifully during cooking.
Prep toppings ahead—store chopped cilantro and avocado (with lime juice to prevent browning) in the fridge.
Too spicy? Stir in a spoonful of honey or a splash of coconut milk to tame the heat.
Short on time? Use rotisserie chicken—just add shredded meat in the last 30 minutes.

Storage and Reheating Instructions

This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days—it actually tastes even better the next day as the flavors keep mingling. If the broth separates a bit, just give it a good stir before reheating. For longer storage, freeze portions in freezer bags (lay flat to save space!) for up to 2 months. When you’re ready to eat, thaw overnight in the fridge, then warm gently on the stove or in the microwave. Add a splash of broth if it thickens too much—easy peasy!

Nutritional Information

Just a heads up—nutrition can vary based on your ingredients, but here’s the gist per serving: about 280 calories, a solid 25g protein, and just 7g fat. Not bad for a bowl of pure comfort, right? Remember, toppings like avocado or cheese will bump those numbers up (worth it though!).

Frequently Asked Questions

Got questions? I’ve got answers! Here are the ones I hear most about this crockpot chicken tortilla soup:

Can I use frozen chicken?
Absolutely! Toss it in frozen—just add 30-60 extra minutes to the cook time. No need to thaw (that’s the beauty of slow cooking!).

How can I make it spicier?
Oh, I like where your head’s at! Add a diced jalapeño with the bell pepper, bump up the chili powder, or stir in a spoonful of chipotle in adobo. Top with hot sauce for an extra kick!

Can I make this vegetarian?
You bet! Swap the chicken for extra beans or cubed potatoes, use vegetable broth, and load up on toppings—it’s just as hearty and delicious.

Why does my soup taste bland?
Three words: more salt needed! Slow cooker recipes often need extra seasoning. Taste at the end and adjust with salt, lime juice, or even a pinch of sugar to balance flavors.

Can I cook this faster?
Yes! Crank it to high for 3-4 hours—just check that chicken shreds easily. The flavor won’t be quite as deep, but it’ll still be awesome.

Leave a Review

Made this soup? I’d love to hear how it turned out! Drop a rating below and tell me your favorite tweaks—did you add extra spice or try fun new toppings? Your tips help other home cooks too!