Crockpot Chicken Tortilla Soup Recipe

4.67 from 12 votes

Crockpot Chicken Tortilla Soup Recipe

The Crock Pot Chicken Tortilla Soup’s flavor will blow you away. It’s wholesome, zesty, and full of good-for-you ingredients, such as fire-roasted tomatoes, chicken, black beans, and jalapeno peppers.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time4

Total Time4 15

Course: Soup

Cuisine: American, Mexican

Servings:

Author: Becky Hardin

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

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

Video

Nutrition