Get ready for the easiest, most flavorful bowl of comfort you’ve ever made. This Crockpot Chicken Tortilla Soup is the ultimate “dump-and-go” recipe, perfect for busy weeknights. Just a few minutes of prep, and your slow cooker does all the work, simmering chicken, beans, and corn in a zesty, perfectly seasoned broth until it’s fall-apart tender. It’s a warm, satisfying meal that the whole family will ask for again and again.
We’ve perfected this recipe to be not only incredibly simple but also deeply flavorful and surprisingly creamy—and we’ll show you two secret tricks to achieve that perfect texture. Forget standing over the stove; dinner is about to get a whole lot easier and more delicious.
Why This is the BEST Crockpot Chicken Tortilla Soup
This isn’t just another soup recipe; it’s a game-changer for your meal rotation. Here’s why you’ll absolutely love it:
Truly Set-and-Forget: With just 10 minutes of prep, you can dump everything in the crockpot and walk away. It’s the perfect solution for a hectic day.
Packed with Flavor: A simple blend of spices, fire-roasted tomatoes, and green chilies creates a rich, savory broth that tastes like it’s been simmering all day long.
Endlessly Customizable: The toppings are half the fun! Set up a topping bar with tortilla strips, avocado, cheese, and sour cream so everyone can build their perfect bowl.
Hearty and Satisfying: Loaded with tender shredded chicken, black beans, and sweet corn, this soup is a complete and filling meal on its own.
Key Ingredients You’ll Need
The beauty of this slow cooker chicken tortilla soup is its simple, pantry-friendly ingredient list. No complicated steps, just pure flavor.
Simple, fresh ingredients are the start of an amazing chicken tortilla soup.
Chicken Breasts: Boneless, skinless chicken breasts work perfectly. They cook until tender and shred beautifully. You can also use chicken thighs.
Chicken Broth: Use a low-sodium chicken broth to control the saltiness of the final soup.
Diced Tomatoes with Green Chilies: A can of Ro-Tel (or similar) is the secret weapon here, adding tomato flavor and a mild, zesty heat all in one.
Black Beans: Be sure to rinse and drain them well.
Corn: Frozen or canned corn works great. No need to thaw if using frozen.
Onion & Garlic: The aromatic base for any great soup. Diced onion and minced garlic add essential flavor.
Spices: A simple, powerful trio of chili powder, cumin, and dried oregano gives the soup its classic Tex-Mex flavor.
Lime Juice: A squeeze of fresh lime juice at the end brightens up all the flavors.
How to Make Chicken Tortilla Soup in the Crockpot
This recipe is as easy as 1-2-3. Just follow these simple steps for a perfect bowl of soup every time.
Step 1: Combine Ingredients
Place the chicken breasts in the bottom of your slow cooker. Top with the diced onion and minced garlic. Pour in the rinsed black beans, corn, diced tomatoes with green chilies (undrained), and chicken broth. Sprinkle the chili powder, cumin, and oregano over the top. Give everything a gentle stir to combine.
Step 2: Slow Cook to Perfection
Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken should be cooked through and very tender.
Step 3: Shred the Chicken
Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat—it should fall apart easily. Return the shredded chicken to the crockpot.
Step 4: Finish and Serve
Stir the shredded chicken back into the soup. Squeeze in the fresh lime juice and stir once more. Let it heat through for another 5-10 minutes. Taste and add salt and pepper if needed. Ladle into bowls and serve hot with your favorite toppings!
The Secret to a Creamy Soup (Two Ways!)
Want a richer, slightly thicker soup without adding heavy cream or cheese? These two simple tricks create a wonderfully creamy texture that takes this soup to the next level.
Method 1: The Masa Harina Slurry
Masa harina is corn flour used to make tortillas and tamales. In the last 30 minutes of cooking, whisk 2 tablespoons of masa harina with 1/4 cup of warm water until smooth. Stir this slurry into the soup and let it simmer. It will thicken the broth beautifully and add a subtle, authentic corn flavor.
Method 2: The Blended Corn Tortilla Trick
Another fantastic method is to use corn tortillas themselves as a thickener. In the last 30 minutes of cooking, tear 2-3 corn tortillas into pieces. Place them in a blender with about a cup of the hot soup broth. Blend until completely smooth, then pour the mixture back into the crockpot and stir to combine.
Our Favorite Toppings
A great chicken tortilla soup is all about the toppings! Set up a build-your-own bowl station and let everyone customize their soup.
Toppings make everything better! Customize your bowl of chicken tortilla soup.
Crispy Tortilla Strips or Crushed Tortilla Chips: For that essential crunch.
Shredded Cheese: A Mexican blend, cheddar, or Monterey Jack works well.
Sour Cream or Greek Yogurt: Adds a cool, creamy tang.
Diced Avocado: For rich, creamy texture.
Fresh Cilantro: Brightens everything up.
Lime Wedges: For an extra squeeze of zesty flavor.
Sliced Jalapeños: If you like a little extra heat!
Tips for Success
Don’t Overcook the Chicken: Chicken breasts can become dry if cooked for too long. Stick to the recommended cooking times for the most tender results. For a more forgiving option, try boneless, skinless chicken thighs.
Use Low-Sodium Broth: This allows you to control the final salt level, as canned goods and spice blends can add a lot of sodium.
Rinse Your Beans: Rinsing canned beans removes excess sodium and the starchy liquid they’re packed in, resulting in a cleaner-tasting soup.
For an amazing flavor boost, try making this soup with our white chicken chili recipe (coming soon) as a base for a different twist.
Storage, Freezing, and Reheating Instructions
This soup makes fantastic leftovers! Here’s how to store it properly:
Storage: Allow the soup to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
Freezing: This soup freezes beautifully! Let it cool, then pour it into freezer-safe containers or zip-top bags, leaving a little room for expansion. It will last in the freezer for up to 3 months. For best results, freeze the soup without any dairy or avocado toppings.
Reheating: Thaw frozen soup in the refrigerator overnight. Reheat gently in a pot on the stovetop over medium-low heat until warmed through. You can also reheat individual portions in the microwave.
What to Serve with Chicken Tortilla Soup
While this soup is a meal in itself, it also pairs wonderfully with a simple side. Consider a fresh green salad, a warm quesadilla for dipping, or a side of Mexican cornbread. If you’re a fan of hearty crockpot meals, you might also love this easy crockpot chili. For another cozy soup night, this creamy crockpot potato soup (coming soon) is a guaranteed winner.
The easiest, most flavorful Crockpot Chicken Tortilla Soup recipe! This dump-and-go meal features tender shredded chicken, beans, and corn in a zesty, creamy broth. Perfect for a busy weeknight dinner.
Place chicken breasts in the bottom of a 6-quart slow cooker. Add the diced onion, minced garlic, rinsed black beans, corn, undrained diced tomatoes with green chilies, and chicken broth. Sprinkle the chili powder, cumin, and oregano on top. Stir gently to combine.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
Carefully remove the chicken from the slow cooker and place it on a plate or cutting board. Use two forks to shred the chicken. Return the shredded chicken to the soup in the slow cooker.
Stir in the fresh lime juice. Let the soup heat for another 5-10 minutes. Taste and adjust seasoning with salt and pepper if desired.
Ladle the hot soup into bowls and serve immediately with your favorite toppings like tortilla strips, shredded cheese, sour cream, and avocado.
Nutrition
Calories: 285kcalProtein: 32gFat: 5gFiber: 8g
Notes
Creamy Soup Trick: For a thicker, creamier soup, whisk 2 tbsp of masa harina with 1/4 cup of warm water and stir it into the soup during the last 30 minutes of cooking. Chicken Thighs: Boneless, skinless chicken thighs can be used instead of breasts for even more flavor and tender meat. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Yes, absolutely! That’s the beauty of a slow cooker. The chicken will cook perfectly and become incredibly tender in the broth over several hours, making it easy to shred.
You can thicken it easily by making a slurry with 2 tablespoons of masa harina (corn flour) and 1/4 cup of water, then stirring it in during the last 30 minutes. Alternatively, you can blend 2-3 corn tortillas with a cup of the hot broth and stir it back into the soup.
Yes, this soup freezes very well! Let it cool completely, then store it in freezer-safe bags or containers for up to 3 months. Thaw it in the fridge overnight before reheating on the stove.
This soup is a hearty meal on its own, but it’s also delicious served with cheese quesadillas for dipping, a side of cornbread, or a simple green salad with a cilantro-lime vinaigrette.
More Cozy Crockpot Recipes To Try
If you loved this simple and delicious crockpot chicken tortilla soup, you’re in the right place! We believe the slow cooker is a kitchen superhero. Give one of our other set-and-forget favorites a try for your next easy meal.
We hope you enjoy every last spoonful of this incredible soup. If you make it, please leave a comment below and let us know what you think! We love hearing from you. For more easy and delicious recipes, be sure to follow us on Pinterest!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
