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overhead view of crockpot chicken tortilla soup in a bowl with a spoon.
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4.71 from 31 votes

Crockpot Chicken Tortilla Soup Recipe

Chicken tortilla soup is one of my favorite Tex-Mex dinners, and it's so easy to make in my Crockpot with a handful of pantry ingredients! Slow cooker Mexican tortilla soup with shredded chicken is a totally hands-off meal.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course, Soup
Cuisine: Mexican
Servings: 8 bowls
Calories: 431kcal
Author: Becky Hardin

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
    Raw chicken breasts in a Crockpot.
  • 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
    Soup ingredients added to a Crockpot.
  • Pour in the chicken broth, and stir to combine.
    32 ounces low-sodium chicken broth
    Broth and soup ingredients in a Crockpot.
  • Cook on LOW for 5-6 hours; or on HIGH for 3-4 hours.
    Tortilla soup combined in a Crockpot.
  • Remove the cooked chicken from the soup, and use two forks to shred it into bite-sized pieces.
    Shredded chicken in a glass bowl.
  • Add the shredded chicken back to the soup and stir to combine.
    Mixing shredded chicken into tortilla soup, in a Crockpot.
  • 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
    A bowl of chicken tortilla soup garnished with tortilla strips and jalapeños.

Video

Notes

*Boneless, skinless chicken thighs can be used instead of breasts. They may need to cook slightly longer--be sure to check the internal temp.
**Use any jar of chunky salsa. Chunky varieties work best to create the right consistency. If you start with a thin/runny salsa, your soup will probably end up runny too.
***Black beans, pinto beans, or kidney peans all work in this recipe.
****Use canned or frozen corn.
Becky's Top Tips:
  • 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.
Storage: Store chicken tortilla soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 431kcal | Carbohydrates: 39g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 1274mg | Potassium: 815mg | Fiber: 6g | Sugar: 4g | Vitamin A: 709IU | Vitamin C: 13mg | Calcium: 266mg | Iron: 2mg