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featured crockpot chicken tortilla soup

Crockpot Chicken Tortilla Soup Recipe

Course: Soup
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Calories: 242kcal
Author: Becky Hardin
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Ingredients

  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 jalapeño pepper diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 15 ounces crushed tomatoes 1 can
  • 14.5 ounces Rotel fire roasted tomatoes 1 can
  • 4 cups low-sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • 14.5 ounces black beans rinsed, 1 can
  • 1 cup frozen corn
  • 2 boneless, skinless chicken breasts
  • 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.
    chicken tortilla soup ingredients in crockpot before cooking
  • Stir in the black beans and corn.
  • Nestle the chicken breasts into the mixture and put the lid on the crockpot.
    chicken tortilla soup ingredients in crockpot before cooking
  • Cook on high for 3-4 hours or on low for 5-6 hours, until the chicken is cooked through and tender.
  • Transfer the chicken to a cutting board, shred it, and return it to the crockpot. Serve with desired garnishes.
    shredded chicken on a wood cutting board

Video

Notes

Storage: Store chicken tortilla soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition

Calories: 242kcal | Carbohydrates: 37g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 363mg | Potassium: 854mg | Fiber: 9g | Sugar: 6g | Vitamin A: 574IU | Vitamin C: 15mg | Calcium: 91mg | Iron: 4mg