Crockpot chicken tortilla soup is one of my favorite dinners, and it’s so easy to make with a handful of pantry ingredients! Like any good tortilla soup, my recipe is packed with Tex-Mex flavors. Black beans, corn, salsa, taco seasoning, broth, and shredded chicken breast come together in my slow cooker for a totally hands-off soup that never fails to bring comfort!
Slow Cooker Tortilla Soup with Shredded Chicken
I absolutely love chicken tortilla soup, and making it in my Crockpot has changed the game for me! I love that this version requires no work from me. I just dump everything into my slow cooker and let the magic happen. I utilize pantry staples like jarred salsa, canned beans, canned corn, and taco seasoning to keep things simple without cutting corners on flavor. My kids love this slow cooker chicken tortilla soup almost as much as I do, so I get to make it anytime I have a craving without complaints!
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Cook Time
To really let the flavors settle in, I prefer to cook chicken tortilla soup in the slow cooker for 5-6 hours on LOW. You can cook it on HIGH for 3-4 hours, but I get the most flavorful results when I allow it to cook a bit slower.
Crockpot Chicken Tortilla Soup Recipe
Equipment
- Crockpot
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 shredded Monterey Jack cheese
- 7 ounces tortilla strips (2 bags)
Optional Toppings:
- sliced avocado
- sour cream
- fresh cilantro
- sliced jalapenos
Instructions
- Place the chicken breasts in the bottom of the Crockpot. Add the vegetable oil, and toss the chicken to coat so it doesn’t stick to the bottom of the crock.1 pound boneless, skinless chicken breasts, 1 tablespoon vegetable oil
- Add chunky salsa, canned black beans, canned corn, chopped green bell pepper, chopped onion, and taco seasoning. Stir to combine.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
- Pour in the chicken broth, and stir to combine.32 ounces low-sodium chicken broth
- Cook on LOW for 5-6 hours; or on HIGH for 3-4 hours.
- Remove the cooked chicken from the soup, and use two forks to shred it into bite-sized pieces.
- Add the shredded chicken back to the soup and stir to combine.
- Serve bowls of soup topped with shredded cheese and tortilla strips. Add sliced avocado, sour cream, fresh cilantro, and/or sliced jalapenos if desired.8 ounces shredded Monterey Jack cheese, 7 ounces tortilla strips, sliced avocado, sour cream, fresh cilantro, sliced jalapenos
Notes
- To improve the texture of the chicken, briefly sear it before adding to the Crockpot.
- 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 hot sauce is also great!
- If you want to make this soup creamy, stir in heavy cream at the very end. Adjust amount to your preference, adding about 1/2 cup to start.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Tortilla Soup in a Crock Pot Step by Step
Prep the Chicken: Gather the list of ingredients for this Crockpot chicken tortilla soup recipe. Place 1 pound of boneless, skinless chicken breasts in the bottom of your slow cooker. Then add 1 tablespoon of vegetable oil, and toss the chicken to coat it fully. This helps prevent it from sticking to the bottom of the pot, and keeps it moist as it cooks.
Cook the Soup: Next, add 32 ounces of chicken broth, 24 ounces of your favorite chunky salsa, 15.25 ounces (1 can) of black beans, 15.25 ounces (1 can) of corn, ½ cup of chopped green bell pepper, ½ cup of chopped onion, and 1 tablespoon of taco seasoning. Stir to combine everything thoroughly. Cook on LOW for 5-6 hours; or on HIGH for 3-4 hours.
Shred the Chicken: Once cooked, remove the chicken breasts from the pot and shred. The simplest way to do this is to pull two forks through the meat in opposite directions, until you’re left with bite-sized pieces. Then add the shredded chicken back to the tortilla soup, and stir to distribute.
Garnish and Serve: Serve bowls of chicken tortilla soup while hot, straight from the slow cooker. Top soup as desired, with shredded Monterey Jack cheese, tortilla strips, sliced avocado, sour cream, fresh cilantro, and/or sliced jalapeños.
How to Store, Freeze, and Reheat
Store leftover chicken tortilla soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat soup gently on the stovetop over medium-low heat, or in the microwave in 30-second increments, until warmed through, stirring regularly. If frozen, thaw in the fridge before reheating.
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