Crockpot Chicken Tortilla Soup: The Best 3 Ways

The aroma of slow-cooked spices, tender chicken, and vibrant toppings always brings a smile to my face, especially when the weather cools. There’s something inherently comforting about a hearty bowl of soup, and when it comes to marrying ease with incredible flavor, Crockpot Chicken Tortilla Soup is an absolute champion. It’s the kind of dish that practically cooks itself, leaving you with more time to relax and less time fussing over dinner. Whether you’re a busy parent, a student craving something homemade, or just someone who appreciates a good, fuss-free meal, this soup is about to become your new best friend.

Why you’ll love this dish

There are so many fantastic reasons to bring Crockpot Chicken Tortilla Soup into your regular meal rotation. First and foremost, convenience! The slow cooker does 90% of the work, allowing you to set it and forget it, returning hours later to a perfectly cooked, delicious meal. This makes it an ideal candidate for busy weeknights, weekend gatherings, or even meal prepping for the week ahead.

Beyond the ease, the flavor profile is simply irresistible. It’s a delightful blend of smoky, savory, and a hint of spice, all balanced by the freshness of the toppings. Plus, it’s incredibly versatile. You can easily adjust the spice level, add more veggies, or customize the toppings to suit everyone’s preferences, making it a guaranteed crowd-pleaser for any family or gathering. It’s truly comfort food at its finest, warming you from the inside out with every spoonful.

> “I used to think tortilla soup was a complicated affair, but this crockpot version completely changed my mind! It’s so easy, and the flavor is out of this world. My family requests it constantly now – a true lifesaver on busy days!” – HappyCooker78

The cooking process explained

Making Crockpot Chicken Tortilla Soup is wonderfully straightforward. The general idea is to combine all your main ingredients – chicken, broth, tomatoes, corn, beans, and spices – directly into your slow cooker. You’ll let it simmer away for several hours, allowing all those flavors to meld beautifully and the chicken to become incredibly tender. Once the chicken is cooked through, you’ll typically shred it right in the pot, stirring it back into the flavorful broth. The magic truly happens at the end when you get to load up your bowl with an array of crunchy, creamy, and zesty toppings like crispy tortilla strips, avocado, cheese, and a dollop of sour cream.

What you’ll need

Ingredient list

• 1.5 – 2 lbs boneless, skinless chicken breasts or thighs
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained (or 1.5 cups frozen corn)
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 4-6 cups chicken broth (start with 4, add more for desired consistency)
• 1 (4 oz) can diced green chiles (mild or medium)
• 1-2 tablespoons chili powder (adjust to taste)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (optional, but highly recommended)
• ¼ teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• Optional: Fresh cilantro, lime wedges, avocado, shredded cheese (cheddar or Monterey Jack), sour cream, tortilla strips or crushed tortilla chips for serving

Directions to follow

1. Prep the Slow Cooker: Lightly grease the inside of your crockpot, or use a slow cooker liner for easier cleanup.
2. Add Base Ingredients: Place the raw chicken breasts or thighs at the bottom of the slow cooker.
3. Layer Flavors: Add the chopped onion, minced garlic, crushed tomatoes, rinsed black beans, drained corn, and diced green chiles over the chicken.
4. Spice it Up: Sprinkle in the chili powder, cumin, smoked paprika (if using), and cayenne pepper (if desired). Season generously with salt and black pepper.
5. Pour in Broth: Pour the chicken broth over all the ingredients. Stir gently to combine everything, ensuring the chicken is mostly submerged.
6. Cook Low and Slow: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and easily shreds.
7. Shred the Chicken: Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup.
8. Taste and Adjust: Give the soup a good stir. Taste and adjust seasonings as needed, adding more salt, pepper, or spices to your liking. If the soup is too thick, add a bit more chicken broth until it reaches your desired consistency.
9. Serve: Ladle the hot soup into bowls and let everyone customize their own with a variety of toppings!

How to plate and pair

The beauty of Crockpot Chicken Tortilla Soup truly shines with its toppings! Think of your bowl as a canvas for a vibrant and textural masterpiece. For presentation, a sprinkle of fresh, bright green cilantro over the top provides a lovely color contrast. A few delicate avocado slices fanned out, a dollop of creamy sour cream in the center, and a handful of golden, crispy tortilla strips instantly elevate the dish.

In terms of pairings, this soup is quite rich and satisfying on its own, but a simple side can complete the meal. A fresh green salad with a light vinaigrette offers a refreshing counterpoint, while warm cornbread or a crusty baguette are perfect for soaking up every last bit of the flavorful broth. For drinks, a crisp Mexican lager or a refreshing limeade would be excellent choices.

Storage and reheating tips

This soup is fantastic for meal prep because it stores and reheats beautifully.

• Refrigeration: Once cooled completely, transfer the soup to an airtight container. It will keep well in the refrigerator for up to 3-4 days. Store toppings separately to maintain their freshness and texture.
• Freezing: Crockpot Chicken Tortilla Soup freezes incredibly well. Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace if using containers, as liquids expand when frozen. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating:
• Stovetop: For best results, gently reheat portions of the soup in a saucepan over medium-low heat, stirring occasionally, until heated through.
• Microwave: For individual portions, heat in a microwave-safe bowl in 1-2 minute intervals, stirring between, until hot.
• Quick Tip: If reheating from frozen on the stovetop, you can add a splash of chicken broth or water to help loosen it up as it thaws and heats.

Helpful cooking tips

• Don’t Skimp on Spices: While the recipe provides a guideline, taste is subjective! Feel free to adjust the chili powder, cumin, and cayenne to match your preferred level of warmth and spice. A small pinch of smoked paprika can add wonderful depth.
• Chicken Options: While boneless, skinless chicken breasts are common, boneless, skinless chicken thighs can add even more flavor and moisture to the soup. You can also use a combination.
• Rinse Those Beans: Always rinse canned black beans thoroughly under cold water before adding them to the soup. This removes excess sodium and any starchy residue.
• Layering for Flavor: While the slow cooker does its job, trying to layer ingredients (chicken at the bottom, then aromatics, then liquids) can sometimes help distribute flavors more evenly as they cook.
• Make Your Own Tortilla Strips: For an extra touch, cut corn tortillas into thin strips, toss with a little oil, salt, and chili powder, then bake at 375°F (190°C) for 8-12 minutes until crispy. They’re much fresher than store-bought!

Creative twists

This Crockpot Chicken Tortilla Soup recipe is fantastic as is, but it’s also a wonderful canvas for culinary creativity. Here are three distinct variations to inspire your next batch:

1. Smoky Chipotle Fiesta: For a deeper, spicier kick, add 1-2 chipotle peppers in adobo sauce (minced, or blended with a bit of the sauce) to the slow cooker along with the other ingredients. This will infuse the soup with incredible smoky heat. You might also consider adding a pinch of cocoa powder (unsweetened) to enhance the mole-like undertones. Top with crumbled cotija cheese and a squeeze of fresh orange for brightness.
3. Creamy & Mild Green Chile: If you prefer a milder, creamier soup, omit the cayenne pepper. In the last 30 minutes of cooking, stir in about 4 oz of cream cheese, cut into cubes, or a half cup of heavy cream or evaporated milk. The cream cheese will melt and give the soup a wonderfully rich, velvety texture. Use green enchilada sauce instead of crushed tomatoes for a classic green chile flavor profile. Garnish with a generous sprinkle of Monterey Jack cheese and a swirl of crema.
5. Hearty Veggie-Loaded Version: Boost the nutritional content and heartiness by adding extra vegetables. Incorporate a diced bell pepper (red or yellow for sweetness), a cup of zucchini or yellow squash, or even some sweet potato cubes (they’ll soften significantly) at the beginning of the cooking process. You could also stir in a cup of baby spinach during the last 15 minutes of cooking, allowing it to wilt into the hot soup. This version is great with a sprinkle of toasted pumpkin seeds for extra crunch.

Common questions

How can I make this soup spicier?

To increase the heat, you have a few options. You can add more cayenne pepper (start with an additional ¼ teaspoon and taste), include some finely diced jalapeños or serrano peppers (with seeds for more heat) to the slow cooker, or stir in a teaspoon or two of your favorite hot sauce at the end. For a smoky heat, as mentioned in the variations, add minced chipotle peppers in adobo sauce.

Can I use cooked chicken instead of raw chicken?

Absolutely! If you have leftover rotisserie chicken or pre-cooked chicken, you can add it shredded to the slow cooker during the last 30-60 minutes of cooking, just enough time for it to heat through and absorb the flavors. This is a great shortcut for an even quicker meal.

What if my soup is too thin or too thick?

If your soup is too thin after shredding the chicken, you can easily thicken it. In a small bowl, whisk together 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Stir this slurry into the simmering soup in the slow cooker and continue to cook on high for another 15-30 minutes, or until it reaches your desired thickness. If it’s too thick, simply stir in additional chicken broth or water, a quarter cup at a time, until you reach your preferred consistency.

Hearty Crockpot Chicken Tortilla Soup

This hearty chicken tortilla soup is made easy in the crockpot with tender chicken, beans, corn, and a flavorful broth. Perfect for a comforting meal with your favorite toppings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings 6 people

Calories 350 kcal

Equipment

• Slow cooker
• Forks

Ingredients

  

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained (or frozen corn, no need to thaw)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (10-ounce) can Rotel (diced tomatoes with green chilies), undrained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 (1.25 ounce) packet taco seasoning
• 1 teaspoon cumin

Optional Garnish

• tortilla strips
• shredded cheese
• sour cream/Greek yogurt
• avocado
• fresh cilantro
• lime wedges

Instructions

 

Instructions

• Lightly grease the inside of your slow cooker crock to prevent sticking.
• Place the chicken breasts or thighs at the bottom of the slow cooker.
• Add the rinsed black beans, drained corn, diced tomatoes, and Rotel over the chicken.
• Sprinkle in the chopped onion, minced garlic, taco seasoning packet, and cumin.
• Pour in the chicken broth and stir gently to combine all ingredients.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
• Remove the cooked chicken and shred it using two forks.
• Return the shredded chicken to the slow cooker and stir well into the soup.
• Taste the soup and adjust seasonings like salt or hot sauce as needed.
• Ladle the soup into bowls and garnish with your favorite toppings.

Notes

For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño with the aromatics.