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I love this Crock Pot Chicken Tortilla Soup as it’s zesty, comforting, and packed with wholesome ingredients like fire-roasted tomatoes, tender chicken, black beans, and jalapeños. I can never resist a set-it-and-forget-it meal that delivers loads of flavor with minimal effort.
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Pin ItSlow Cooker Chicken Tortilla Soup
This Slow Cooker Chicken Tortilla Soup can work as an appetizer or main meal, just like this creamy chicken tortilla soup. I find they are both great for when I’m in the mood for comfort food that will soothe my soul and keep me feeling warm and comfy, especially on those cold fall and winter days.
Loaded with wholesome ingredients, this slow cooker version is my go-to recipe when I want to come home to a ready-to-eat meal. Slow-simmered in the crockpot all day, all I need to do is pull out a few of our favorite toppings, ladle the soup into bowls, and we are good to sit down to a hearty and delicious meal.
Tips for Beginners
- Use leftover chicken or rotisserie. This is a great way to use up leftover chicken, or you can save time and use a rotisserie chicken. Skip step 3 and add 3 cups of shredded cooked chicken to the crockpot about an hour before serving.
- Customize to your liking. You can add additional ingredients to this recipe, such as noodles or other types of beans, depending on what you like.
- Make it spicier. To increase the spice, add 2-3 teaspoons of chili powder, a pinch of cayenne pepper, and a can of green chiles (do not drain) to the recipe in step 2.
- Using an Instant Pot? For an Instant Pot version, follow my recipe for instant pot chicken tortilla soup.
Crockpot Chicken Tortilla Soup Recipe
Ingredients
- 1 onion chopped
- 2 cloves garlic minced
- 1 jalapeño pepper diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 15 oz. crushed tomatoes 1 can
- 14.5 oz. Rotel fire roasted tomatoes 1 can
- 4 cups low-sodium chicken broth
- 2 tbsp Worcestershire sauce
- 14.5 oz. black beans rinsed, 1 can, pink kidney or pinto beans also work
- 1 cup frozen corn
- 2 boneless, skinless chicken breasts chicken thighs also work
- Tortilla strips, sliced avocado, shredded cheese, lime wedges, and sour cream for serving
Video
Instructions
- Spray the crockpot insert with nonstick spray.
- Add the onion, garlic, jalapeño, cumin, chili powder, crushed tomatoes, Rotel tomatoes, chicken broth, and Worcestershire to the crockpot. Mix well.1 onion, 2 cloves garlic, 1 jalapeño pepper, 1 tsp ground cumin, 1 tsp chili powder, 15 oz. crushed tomatoes, 14.5 oz. Rotel fire roasted tomatoes, 4 cups low-sodium chicken broth, 2 tbsp Worcestershire sauce
- Stir in the black beans and corn.14.5 oz. black beans, 1 cup frozen corn
- Nestle the chicken breasts into the mixture and put the lid on the crockpot.2 boneless, skinless chicken breasts
- Cook on high for 3-4 hours or on low for 5-6 hours, until the chicken is cooked through and tender. The chicken is cooked through when the internal temperature of the thickest part reaches 165°F. In this soup, it will become really tender and begin to fall apart.
- Transfer the chicken to a cutting board, shred it, and return it to the crockpot. Serve with desired garnishes.Tortilla strips, sliced avocado, shredded cheese, lime wedges, and sour cream
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Chicken Tortilla Soup Step by Step
Get the crockpot ready: Spray your crockpot insert with non-stick cooking spray.
Prepare the soup: Toss in 1 onion, 1 jalapeño, 1 tsp chili powder, 2 cloves garlic, 1 can crushed tomatoes, 1 can Rotel tomatoes, 4 cups chicken broth, and 2 tbsp Worcestershire sauce into the crockpot, mixing well to combine.
Throw 1 can of black beans and 1 cup of corn into the mix and stir.
Place 2 chicken breasts in the center of the mixture, and then place the lid back on your crockpot.
Set the crockpot to high and cook for up to four hours or on low for up to six hours, giving the chicken time to cook through.
Remove the chicken, shred it, and then add it back to the slow cooker.
Serve: Serve and enjoy with your favorite garnishes.
How to Store
Once cool, transfer the soup to an airtight container and store in the fridge for up to 4 days. Reheat in the microwave or over the stove.
You can also freeze leftovers for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
This soup is a meal in itself. I love it topped with crunchy homemade tortillas and creamy guacamole. If you’re feeding a crowd and want the soup to go further, add a side of refried beans and rice.
