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–+ servings
Crockpot Chicken Tortilla Soup

Savory Crockpot Chicken Tortilla Soup for Ultimate Comfort

This comforting Crockpot Chicken Tortilla Soup is perfect for chilly evenings, packed with shredded chicken, beans, and vibrant corn.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pounds Boneless, Skinless Chicken Breasts Substitute with chicken thighs for juicier results
  • 1 can Black Beans Rinse before use
  • 1 cup Corn Frozen corn can be used
  • 1 can Diced Tomatoes With juice, fresh tomatoes can substitute
  • 1 can Diced Green Chilies Use jalapeños for extra heat
  • 1 medium Onion Shallots can be a good swap
  • 2 cloves Garlic Garlic powder can stand in if fresh isn't available
  • 2 tablespoons Chili Powder Adjust quantity for preferred spice level
  • 1 teaspoon Ground Cumin Optional but recommended for authentic flavor
  • 1 teaspoon Paprika Smoked paprika can add a lovely smoky touch
  • 4 cups Chicken Broth Vegetable broth works for a vegetarian version
  • 1 teaspoon Salt Adjust to enhance other flavors
  • 1 teaspoon Pepper Adjust to enhance other flavors
For the Toppings
  • 2 cups Tortilla Strips Use store-bought or make your own
  • 1 medium Avocado Optional creamy topping
  • 1 cup Shredded Cheese Optional for richness, use your favorite cheese
  • 1/4 cup Fresh Cilantro Can be omitted if you’re not a fan
  • 2 wedge Lime For serving

Equipment

  • Crockpot

Method
 

Step‑by‑Step Instructions
  1. Begin by dicing one onion and mincing two cloves of garlic.
  2. In your crockpot, place the boneless, skinless chicken breasts at the bottom. Next, add the rinsed black beans, corn, diced tomatoes with juice, green chilies, chopped onion, and minced garlic over the chicken.
  3. Sprinkle a generous amount of chili powder, ground cumin, paprika, and salt and pepper over the layered ingredients.
  4. Pour the chicken broth over all the ingredients, ensuring everything is submerged.
  5. Cover the crockpot and set it to cook on low for 6 hours or high for 3 hours.
  6. After cooking, carefully remove the chicken breasts from the crockpot and shred them into bite-sized pieces. Return the shredded chicken back into the soup.
  7. Ladle the soup into bowls and top with tortilla strips, avocado, shredded cheese, cilantro, and lime wedges, if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 15mg

Notes

Customize toppings with diced jalapeños or sour cream for creaminess. Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 3 months.

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