When it comes to comfort food that’s easy to make, incredibly flavorful, and perfect for any season, Chicken Tortilla Soup in the Crock Pot stands out as a clear favorite. Whether you’re craving something warm on a chilly day or need a no-fuss dinner that practically cooks itself, this slow-cooker recipe checks all the boxes.
Imagine tender shredded chicken, slow-simmered in a savory tomato broth, seasoned with just the right amount of spice. Add to that a vibrant medley of black beans, corn, and zesty lime, topped with crunchy tortilla strips—and you’ve got a soul-satisfying bowl of goodness.
This easy chicken tortilla soup crockpot recipe is a weeknight lifesaver, a meal-prep champion and a party favourite. With minimal prep and maximum flavour, it’s one of those crockpot dishes you’ll find yourself making again and again.
Whether you’re eating healthier, looking for a keto-friendly version, or simply want something delicious, you’ll find everything you need in this guide—from step-by-step instructions to customization tips and serving suggestions.
Ingredients
Here’s a complete list of what you’ll need to make this slow cooker chicken tortilla soup. Most ingredients are pantry staples, making it an accessible and budget-friendly meal.
Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 1 (15oz) tin of black beans, drained and rinsed
- 1 (15 oz) can sweet corn, drained
- 1 (15 oz) can diced tomatoes with green chilies (such as Rotel)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Juice of 1 lime
- Optional: 4 oz cream cheese (for a creamy version)
Optional Toppings:
- Crispy tortilla strips or crushed tortilla chips
- Shredded cheddar or Mexican blend cheese
- Sliced avocado
- Fresh cilantro, chopped
- Lime wedges
- Sour cream or Greek yogurt
- Sliced jalapeños
Pro Tip: Want to keep it low-carb or keto? Skip the corn and tortilla chips, and use extra cheese and avocado as toppings.
Step-by-Step Instructions for the Perfect Dish
Making chicken tortilla soup in a crock pot is incredibly simple. Once the ingredients are prepped, your slow cooker does all the work. Here’s a clear step-by-step guide.
Step 1: Prep Your Ingredients
Dice the onion and mince the garlic. Drain and rinse the black beans and corn. If you’re using fresh tomatoes or homemade broth, have them ready before assembling.
Step 2: Optional Sauté for Added Flavor
Heat the olive oil in a frying pan over a medium heat. Sauté the onions and garlic for 2 to 3 minutes, until soft and fragrant. This step is optional but adds depth to the final flavour.
Step 3: Load the Crock Pot
Add the following to a 6-quart slow cooker:
- Chicken breasts
- Sautéed onions and garlic
- Black beans, corn, diced tomatoes
- Chicken broth
- All the spices: cumin, chili powder, paprika, oregano, salt, and pepper
Stir everything well to combine.
Step 4: Cook Low and Slow
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chicken should be fully cooked and tender enough to shred easily.
Step 5: Shred the Chicken
Remove the chicken from the pan, shred with two forks and return to the pan. Stir in the lime juice for a fresh, bright finish.
Step 6: Make It Creamy (Optional)
For a creamy texture, stir in cream cheese or heavy cream once the chicken is shredded. Let it melt completely and stir to combine.
Step 7: Serve
Ladle the soup into bowls. Add your preferred toppings like tortilla strips, cheese, avocado, or cilantro.
This recipe makes 6-8 servings, perfect for families, entertaining or batch cooking for the week.
Tips for Customizing the Recipe
This soup is as versatile as it is delicious. Here are some ways to make it your own:
Low-Carb or Keto Version:
- Omit the corn and beans
- Add more chicken or low-carb vegetables like bell peppers or zucchini
- Use full-fat cheese and avocado as toppings
Add More Heat:
- Use diced jalapeños or hot Rotel
- Stir in your favorite hot sauce or red pepper flakes
Make It Vegetarian:
- Swap the chicken for extra beans, lentils, or jackfruit
- Use vegetable broth in place of chicken broth
Make It Heartier:
- Add cooked rice, quinoa, or tortilla strips directly into the soup
- Increase the quantity of beans and vegetables
Prep-Friendly Tips:
- Chop vegetables and measure spices ahead of time
- This soup freezes well and tastes even better the next day
- Store in the fridge for up to 4 days or freeze in portion packs for up to 3 months.
Serving Suggestions and Pairings
While this soup is satisfying on its own, these pairings can make your meal even more complete.
Side Dishes:
- Cornbread or warm tortillas
- Cheese quesadillas
- Fresh slaw or shredded cabbage salad
- Mexican rice or seasoned cauliflower rice
Beverage Pairings:
- Iced tea or sparkling water with lime
- Light beers such as Mexican lager
- A crisp white wine like Sauvignon Blanc or a dry rosé
This dish is also ideal for serving buffet-style with a toppings bar, allowing everyone to build their perfect bowl.
Chicken Tortilla Soup (Crock Pot Recipe)
Equipment
Ingredients
Method
- Prep Ingredients: Dice onion, mince garlic, drain canned items.
- Optional Sauté: For extra flavor, sauté onion and garlic in olive oil for 2–3 minutes.
- Load Crock Pot: Add all ingredients except lime juice and optional cream cheese.
- Cook:
- Low for 6–8 hours
- OR High for 3–4 hours
- Shred Chicken: Remove, shred with forks, return to pot.
- Finish: Stir in lime juice (and cream cheese if using).
- Serve: Top with tortilla strips, cheese, avocado, or desired toppings.
Notes
Pro Tips:
- For a keto version, skip corn and beans; load up on chicken and avocado.
- Freeze leftovers for up to 3 months.
- Want more heat? Add jalapeños or hot Rotel.
- Great for parties: set up a toppings bar so everyone builds their own bowl.
Recipe FAQs
Can I use pre-cooked or rotisserie chicken?
Yes. Add the shredded chicken during the last hour of cooking just to heat it through.
Can I freeze this soup?
Absolutely. Let it cool completely, transfer to airtight containers, and freeze for up to 3 months.
Can I make this recipe in the Instant Pot?
Yes. Use the sauté function for onions and garlic, then add all ingredients and cook on High Pressure for 10 minutes. Let pressure release naturally for 10 minutes, then quick release. Shred the chicken and serve.
Is this soup spicy?
By default, it’s mild. You can easily adjust the heat by choosing spicier tomatoes or adding extra chili.
How do I thicken the soup?
To thicken the soup, stir in cream cheese, heavy cream, or a cornstarch slurry before serving.
Is this gluten-free?
Yes, as long as all ingredients (especially the broth and toppings) are certified gluten-free.
