Crockpot recipes are near and dear to my heart, simply because I love the method of “set it and forget it!” This crockpot chicken tortilla soup is so easy to make because the crockpot pretty much does all of the work for you. This flavor-packed slow cooker dinner is a weeknight favorite in our home, and for good reason. Try this soup for dinner tonight!
I can’t get enough of this crockpot chicken tortilla soup because of how flavorful it is! Made with a medley of seasonings and spices like cumin, oregano and paprika, each bite is more mouthwatering than the last. It’s also a great way to sneak in veggies if you have any picky eaters in the house. The corn and green pepper blend into this soup seamlessly.
What’s in This Crockpot Chicken Taco Soup Recipe?
- Chicken: I like to use boneless, skinless chicken breasts, but thighs also work.
- Chicken Broth: Forms a savory, umami base for the soup.
- Salsa: Chunky salsa adds so much flavor without all the work. For a smoother soup, opt for a smooth salsa.
- Beans: I like black beans, but pinto or kidney beans also work.
- Corn: I used canned corn, but frozen or fresh also work.
- Bell Pepper: I like a green bell pepper for a bit of color, but any color works.
- Onion: Adds a sweet and earthy component to the soup.
- Taco Seasoning: Adds classic Mexican flavor.
- Cheese: I like Monterey jack, but cheddar or Mexican blend also work.
- Tortilla Strips: Add a perfect crunch to the soup!
Variations To Try
As you can see in my pictures, I really enjoy adding freshly chopped jalapenos on top of my soup! They give the soup the perfect amount of fresh, crunchy spice.
Wanna heat things up even more? Cayenne pepper and red pepper flakes work wonderfully in this soup! Just toss them in with the other ingredients at the beginning of the process.
A drizzle of your favorite hot sauce on top also works well!
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How to Store and Reheat
In an airtight container in the refrigerator, this chicken tortilla soup will stay fresh for up to 3 days.
When you’re ready to serve it, reheat it either in the microwave, or back in the Crockpot for the best results. Simply place the Crockpot on a low setting and allow it to reheat for about an hour.
How to Freeze
This soup freezes well! I recommend leaving the tortilla strips out until you’re ready to serve it, but you can freeze the soup in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- To really let the flavors settle in, cook this soup for 5-6 hours on low. Although it’ll still be tasty if you cook it on high for 3-4 hours, I’ve gotten the most flavorful results when I allow it to cook a bit slower.
- If you want to add more veggies on top of your bowl, freshly chopped avocado is SO good!
Crockpot Chicken Tortilla Soup Recipe
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- 32 ounces low-sodium chicken broth 1 container
- 24 ounces chunky salsa 1 large jar
- 15.25 ounces canned black beans 1 can
- 15.25 ounces canned corn 1 can
- ½ cup chopped green bell pepper
- ½ cup chopped onion
- 1 tablespoon taco seasoning
- 8 ounces freshly shredded Monterey Jack cheese
- 7 ounces Tortilla Strips
Optional Toppings
- Avocado
- Sour Cream
- Cilantro
- Jalapenos
Instructions
- Place the chicken in the bottom of the crockpot and add the vegetable oil, toss the chicken to coat it in the oil so it doesn’t stick to the bottom of the crockpot.1 pound boneless, skinless chicken breasts, 1 tablespoon vegetable oil
- Add the chicken broth, salsa, black beans, onion, bell pepper, taco seasoning, and corn. Stir to combine.32 ounces low-sodium chicken broth, 24 ounces chunky salsa, 15.25 ounces canned black beans, 15.25 ounces canned corn, ½ cup chopped green bell pepper, ½ cup chopped onion, 1 tablespoon taco seasoning
- Cook on low for 5-6 hours or on high for 3-4 hours.
- Remove the chicken breast and using bear claws, or a fork, shred the chicken before adding it back to the soup.
- Serve with shredded Monterey Jack cheese and tortilla strips.8 ounces freshly shredded Monterey Jack cheese, 7 ounces Tortilla Strips
How to Make Crockpot Chicken Tortilla Soup Step by Step
Prep the Chicken: Place 1 pound of boneless, skinless chicken breasts in the bottom of the crockpot, add 1 tablespoon of vegetable oil, and toss the chicken to coat it in the oil so it doesn’t stick to the bottom of the crockpot.
Cook the Soup: Add 32 ounces (1 container) of chicken broth, 24 ounces (1 large jar) of salsa, 15.25 ounces (1 can) of black beans, ½ cup of chopped onion, ½ cup of chopped green bell pepper, 1 tablespoon of taco seasoning, and 15.25 ounces (1 can) of corn. Stir to combine. Cook on low for 5-6 hours or on high for 3-4 hours.
Shred the Chicken: Remove the chicken breast and using bear claws, or a fork, shred the chicken before adding it back to the soup. Serve with 8 ounces of shredded Monterey Jack cheese and 7 ounces of tortilla strips.
Can I use ground turkey for this recipe? Are kidney beans a good substitute for black beans?
I haven’t tried but I sure it will still be tasty!
Pretty good recipe. Affordable to make. It needed something though. I added a 7oz can fire roasted green chillys. [ spell check wouldn’t let me type it correctly. ] that really made the soup. So much better with that little kick.
Definitely modify to your liking!
Delicious flavor, but too spicy for us.
I eliminated the cumin because my husband didn’t like it, but added a heaping tbl of taco seasoning. Because it was too spicy (with medium salsa), I added cream of chicken soup & sour cream.
I’m sorry this recipe didn’t turn out quite as expected, Beth! Glad you were able to turn it around!