Chicken Tortilla Soup (Crock Pot Recipe)
This easy and hearty Chicken Tortilla Soup is slow-cooked to perfection in a crock pot. It’s filled with tender shredded chicken, black beans, corn, tomatoes, and bold Tex-Mex spices, all simmered in a rich, comforting broth. It’s a fuss-free, flavor-packed dinner option ideal for busy weekdays, meal prep, or game night.
Equipment
- 6- quart crock pot or slow cooker
- Cutting board and knife
- Measuring cups and spoons
- Can opener
- Mixing spoon
- Forks (for shredding chicken)
- Ladle for serving
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can sweet corn, drained
- 1 15 oz can diced tomatoes with green chilies
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- Juice of 1 lime
- Optional: 4 oz cream cheese for creamy version
Instructions
- 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.