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Grab the recipe for this easy crockpot tortilla soup with chicken if you want an easy weeknight dinner that leaves everyone satisfied. You’re going to love it.
Easy Crockpot Chicken Tortilla Soup
The incredible flavor and the mix of tenderness and crunchiness in this chicken tortilla soup have me head-over-heels. While I make this tasty chicken tortilla soup on the stove when I'm in a rush, I love to assemble this crockpot dinner in the morning and forget about it.
That's why slow cooker soups are often my go-to. Throw everything in there, press a button, live your life, and have dinner waiting for you later. Amazing.
Ingredients
The base of this soup is boneless, skinless chicken breasts or thighs, onion, garlic, jalapeño (seeded for a mild flavor), and chicken broth or stock. The spices you’ll use are chili powder, ground cumin, and salt. Crushed tomatoes, corn (fresh or frozen), and black beans give this soup a nice thick consistency. Finally, add lime juice, cilantro, and tortilla strips for serving.
How to Make Chicken Tortilla Soup in the Crockpot
Pat the chicken dry so the meat absorbs all the flavors more easily. Then, place all the ingredients (except lime, cilantro, and toppings) in the slow cooker and cook. 30 minutes before serving, remove the chicken from the crockpot to shred it. Add lime and cilantro, serve, and top with tortilla strips and avocado!
Using Leftover or Rotisserie Chicken
Yes, you can use 2 to 3 cups of cooked and shredded rotisserie chicken for this slow cooker soup and reduce the cooking time in half.
Soup Toppings
Tortilla strips are what make this chicken soup so unique, but extra toppings are more than allowed! Avocado slices, cilantro, lime wedges, a scoop of sour cream or unflavored Greek yogurt, crispy bacon bits, some shredded cheese… Oh SO good!
Chicken Tortilla Soup (Slow Cooker)
Ingredients
- 1 ½ lbs boneless skinless chicken, about 2 whole breasts or 5 thighs
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 1 jalapeño, seeds removed, finely chopped
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 28 ounce can of crushed tomatoes
- 14 ounce can corn, 1 ½ cups frozen, drained & rinsed
- 14 ounce can black beans, drained & rinsed
- 32 ounces low-sodium chicken broth or stock
- 1 cup water
- 1 lime, juiced
- ½ bunch cilantro, chopped
- Toppings for serving: lime wedges, sliced avocado, tortilla strips
Instructions
Prep:
- Pat the chicken breasts dry with a paper towel. If using thighs, trim any excess fat.
Cook:
- Add all the chopped onion, garlic, jalapeño, chili powder, cumin, salt, and crushed tomatoes to the bowl of the slow cooker. Stir to distribute the spices with the ingredients.
- Add the corn and black beans, and stir. Place the chicken breasts or thighs on top and pour the chicken broth and water over the top. Give the ingredients a stir and cover.
- Cook on HIGH for 4 hours or 8 hours on LOW.
- 30 minutes before serving remove the chicken from the slow cooker onto a cutting board. Shred the chicken between two forks and add it back into the slow cooker.
Serve:
- Add the juice of 1 lime and chopped cilantro into the slow cooker and stir to combine.
- Ladle the soup into bowls and top with a handful of tortilla strips and sliced avocado.
Store:
- Refrigerate leftovers for up to 4 days or freeze in airtight containers for up to 3 months.
Katy says
You’re making me use my slow cooker more and more! Ha! this chicken tortilla soup is perfect
Nelly says
I throw the ingredients and come home to an epic meal that the whole family eats. A win win
Gianna says
Made this slow cooker chicken tortilla soup this weekend and it was so delicious! Even better leftover!