Warm up your evenings with this Crock Pot Chicken Tortilla Soup, packed with protein, spice, and rich tomato flavor. Easy, comforting, and full of hearty ingredients, it’s the perfect meal for chilly nights or anytime you crave a bowl of cozy goodness.
If you enjoy coming home to a warm bowl of soup after a long, busy day, you’ll love this slow cooker chicken tortilla soup. The tender chicken, black beans, corn, and a touch of spice from Rotel and taco seasoning make every bite comforting and satisfying. The slow cooker does all the hard work, so you can enjoy a flavorful, hands-off meal any night of the week.
For more slow cooker comforting soups, check out slow cooker white chicken chili and slow cooker chicken taco soup.
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Why You’ll Love This Recipe
- Simple and Hands Off: This easy chicken tortilla soup crock pot recipe requires just a few ingredients and minimal prep, letting the slow cooker work its magic.
- Packed with Flavor: Tender chicken, black beans, corn, and a hint of spice make this the best slow cooker chicken tortilla soup your family will crave.
- Customizable: Top your soup with cheese, sour cream, tortilla strips, or your favorite garnishes to make it your own.
- Perfect for Chilly Evenings: A cozy soup that warms you from the inside out on cold fall and winter nights. Craving another comforting, heat-me-up meal? Try my slow cooker chicken stew next.
Ingredients
- Chicken Breasts: Use boneless, skinless chicken breasts for easy shredding.
- Soup Aromatics: White onion and minced garlic create a flavorful, aromatic base for the soup.
- Diced Tomatoes and Rotel: Canned diced tomatoes and Rotel with green chilies create a rich, slightly spicy tomato base. No need to drain them; they add both liquid and depth to the soup.
- Taco Seasoning: Provides the classic southwest flavor. You can adjust the amount to match your preferred level of spice.
- Black Beans: Canned black beans are convenient and protein-packed. Rinse them well to remove excess sodium and improve flavor.
- Corn: Use canned whole-kernel corn for sweetness and texture.
See the recipe card below for the full list of ingredients with amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian Version: Swap the chicken for extra beans, lentils, or a plant-based protein and use vegetable broth instead of chicken broth. If you’re craving another vegetarian comfort meal, check out my creamy crock pot mac and cheese.
- Ground Meat Option: Use ground chicken or turkey instead of chicken breasts for a different texture and added protein variety.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to give the soup extra heat for spice lovers.
- Taco-Inspired Mix-Ins: Add diced bell peppers, pickled jalapeños, or a squeeze of lime juice for a fresh, vibrant twist on the classic soup.
How to Make Chicken Tortilla Crock Pot Soup
Making this Crock Pot tortilla soup is super easy. Just gather your ingredients and let the slow cooker do all the work!
- Step 1: Prepare the Chicken. Place the chicken breasts at the bottom of the slow cooker so they cook evenly and absorb all the flavors.
- Step 2: Add the Vegetables. Layer the diced onion, minced garlic, black beans, corn, and tomatoes on top of the chicken.
- Step 3: Pour in the Broth and Seasoning. Add the chicken broth and sprinkle in the taco seasoning for a flavorful base.
- Step 4: Cook the Soup. Cover the slow cooker and cook on high for 4 hours or low for 8 hours, letting the flavors meld together.
- Step 5: Shred the Chicken. Remove the chicken, shred it with two forks, then return it to the soup and stir to combine.
- Step 6: Serve and Garnish. Ladle the soup into bowls and top with shredded cheese, crunchy tortilla strips, and fresh cilantro. Serve alongside warm, buttery cornbread for the ultimate cozy meal.
Expert Tips
- Shred the Chicken: The chicken is fully cooked when it reaches 165°F. Use a kitchen thermometer to check. Shred using two forks, an electric hand mixer, a stand mixer, or even a food processor for easy, tender pieces.
- Tomato Tips: Do not drain the canned tomatoes; their juices help thin the soup and add rich flavor. For extra spice, swap in a can of diced tomatoes with green chilies.
- Add Toppings Last: Keep tortilla strips crunchy and cheese melty by adding them just before serving. Adding them too early can make them soggy.
- Storing: Once cooled, leftovers can be stored in an airtight container in the fridge for up to five days or you can freeze it for up to three months. This soup actually tastes even better the next day!
Serving Suggestions
- This soup is perfect for busy weeknights when you want a comforting, hands-off meal. Serve with slow cooked focaccia bread and a side salad for a complete dinner.
- Ideal for family dinners or potlucks, this soup is hearty enough to satisfy a crowd. Pair with crock pot chicken nachos or Mexican corn dip for a tasty spread.
- Enjoy leftovers for lunch with your favorite buttered bread for a quick, satisfying meal that warms you up.
Recipe FAQs
This soup can be frozen in freezer-safe containers for up to three months. Thaw overnight in the fridge and reheat on the stove or in the microwave until warmed through.
If your soup is too thin, stir in a tablespoon of cornstarch mixed with cold water, or let it cook uncovered for the last 15–20 minutes to reduce and thicken naturally.
Yes! Add pre-cooked shredded chicken during the last 30–40 minutes of cooking to heat through without overcooking.
More Delicious Crock Pot Soup Recipes
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Crock Pot Chicken Tortilla Soup
Ingredients
Soup
- 1 pound boneless, skinless chicken breasts
- 1 cup white onion (diced)
- 3 teaspoons garlic (minced)
- 1 (14 oz.) can diced tomatoes (not drained)
- 1 (14.5 oz) can Rotel tomatoes with green chilies (not drained)
- 4 cups low sodium chicken broth
- 1 packet taco seasoning
- 1 teaspoon ground black pepper
- 1 (14.5 oz) can black beans (drained and rinsed)
- 1 (14.5 oz) can whole-kernel corn (drained)
- ¼ cup cilantro
Toppings
- 1 cup cheddar cheese (shredded)
- 2 cups crunchy tortilla strips
Instructions
- Add chicken to the bottom of a 6-quart slow cooker. Then, add other remaining ingredients on top.
- Cover and cook on high for 4 hours or low for 8 hours.
- Remove chicken and shred with two forks. Then, add it back into the slow cooker and mix everything.
- Serve while hot and garnish with cheese and tortilla strips.
Notes
- Dice the onions and mince the garlic evenly to ensure the flavors are evenly distributed throughout the soup.
- Keep the canned tomato juices in the soup; they help thin it and add rich flavor.
- Shred the chicken while it’s still warm for tender, juicy pieces that blend perfectly.
- Add the tortilla strips and cheese just before serving to keep them crunchy and melty.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Dannii says
All of my favourite flavours in a soup. This was total comfort food, and delicious.
Ryan Allen says
Thank you! I am so glad you enjoyed it.
Jacqueline says
I love all the toppings you added. They make it look even more appealing.
Ryan Allen says
Thanks! My favorite is to add a little squeeze of fresh lime juice.
Sandra Govi says
This was by far the best chicken tortilla soup I have ever had! My non soup liking husband loved it!!!!
Thank you
Ryan Allen says
I am so glad you and your husband loved it. It is great your husband converted over to the soup side.
Kassidy says
Rotel only comes in 10oz cans not 14.5 oz. Did you mean this size or do I need two? Excited to try!
Thanskn
Ryan Allen says
You gotta love inflation. Canned goods companies keep changing the size of the cans.
Sammie says
Delicious and easy!
Ryan Allen says
I am so glad you enjoyed it.
Kathe h says
very good
Ryan Allen says
I am glad you liked it.
Amy T says
Made this today, was so delish!! I was out of black beans and substituted canned pintos. Did a squeeze of fresh lime at the end at soooo good!! Will definitely make again, it was so easy.
Ryan Allen says
Sounds so yummy with your changes and I am glad you enjoyed it.
Sheila says
I lost a previous recipe for this soup and found yours - I’m so glad I did, because it was sooooo delicious. The only things I changed was: (1) Used leftover cooked chicken that I had in my freezer instead of raw chicken. (2) Added leftover cooked green beans from the fridge. (3) Added sliced raw carrots and celery. Easy to assemble and convenient because it’s in the slow cooker. Thank you so much for sharing this recipe - it was the perfect comfort food in a bowl and I’ve added it to my favourites.
Ryan Allen says
Your changes sound so yummy!