This slow cooker chicken tortilla soup is full of flavor and incredibly easy to put together with chicken breasts, black beans, corn, tomatoes, and simple Mexican-inspired spices.
Our Favorite Crock Pot Chicken Tortilla Soup
When crock pot and soup season rolls around, this easy soup is one of the first I make. It’s such a wonderful hearty dinner for busy nights. In addition to adding the tortilla chips, we love ours topped with all the favorite Mexican toppings.
It’s easy to customize too. Add diced bell peppers, pour in a can of red enchilada sauce or add fresh cilantro for extra flavor if you want. You really can’t mess this chicken soup up!
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Ingredients Needed
The complete list of ingredients with amounts are listed in the full recipe card below.
- Chicken breasts – Boneless, skinless chicken thighs can also work if you prefer darker meat.
- Onion – I just chop yellow onion but white onion can also be used.
- Garlic – Freshly minced is best for flavor but use jarred or a teaspoon of garlic powder if that’s all you have.
- Black beans – Pinto beans can be used instead if you prefer.
- Corn – drain canned corn before adding. Feel free to use frozen corn or fresh corn off the cob too.
- Rotel tomatoes – Use mild or original depending on how much heat you like. A regular can of diced or crushed tomatoes works too but the green chiles in the Rotel adds great additional flavor!
- Chicken broth – Low-sodium broth is helpful if you want more control over the salt.
- Fresh lime juice – for a little extra flavor. You can certainly use bottled too.
- Seasonings: Chili powder, cumin, salt and pepper – the simple spices you probably have on hand. You can also add use a tablespoon of taco seasoning if you’d like.
- Tortilla strips – for the “tortilla” part to add just before serving. Store-bought strips are perfect but you can use crushed tortilla chips too.
How to Make Our Slow Cooker Chicken Tortilla Soup Recipe
I hope this easy chicken soup becomes a staple in your house too!
Step 1: Add the raw chicken breasts, chopped onion, minced garlic, diced tomatoes, drained corn, and drained and rinsed black beans to the bottom of your slow cooker.
Step 2: Pour the chicken broth over everything.
Step 3: Add the lime juice, chili powder, cumin, salt, and black pepper and stir to combine.
Step 4: Place the lid on the slow cooker and cook on HIGH heat for for 4 hours or on LOW heat for 7-8 hours.
Step 5: After cooking, remove the chicken and shred it with two forks.
Step 6: Then put the shredded chicken back into the cooker and stir everything together again.
Step 7: Serve topped with tortilla strips and any of your favorite toppings like shredded cheese, a dollop of sour cream, diced avocado, chopped cilantro, etc.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well in an airtight container for up to 2 months.
If you love this chicken tortilla soup, make these other favorite soup recipes next:
- Shrimp Corn Chowder
- Hamburger Vegetable Soup
- Creamy Zucchini Soup
- Shepherd’s Pie Soup
- Tuscan Chicken Soup
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Easy Slow Cooker Chicken Tortilla Soup
Ingredients
- 1 ½ pounds chicken breasts uncooked
- 15 ounces black beans drained and rinsed, 1 can
- 15 ounces corn drained, 1 can
- 10 ounces Rotel tomatoes 1 can
- 1 cup yellow onion chopped
- 48 ounces chicken broth
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 1 ½ teaspoons cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons lime juice 1 lime
- Tortilla strips for topping
- Shredded Mexican cheese sour cream, diced avocado, sliced jalapeños, optional toppings
Instructions
- Add the raw chicken breasts, chopped onions, garlic, tomatoes, corn, and black beans to the bottom of the slow cooker.1 ½ pounds chicken breasts, 1 cup yellow onion, 3 cloves garlic, 15 ounces black beans, 15 ounces corn, 10 ounces Rotel tomatoes
- Pour the broth over the top, add the lime juice and the chili powder, cumin, salt, and pepper.48 ounces chicken broth, 2 teaspoons chili powder, 1 ½ teaspoons cumin, ½ teaspoon salt, 2 tablespoons lime juice, ¼ teaspoon black pepper
- Place the lid on the slow cooker and cook on HIGH heat for for 4 hours.
- After cooking, remove the chicken breasts from the cooker and shred with two forks.
- Then add the shredded chicken back into the slow cooker and stir to combine well.
- Serve in bowls topped with tortilla strips and any other favorite Mexican toppings like shredded cheese and/or a dollop of sour cream.Shredded Mexican cheese, Tortilla strips for topping
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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