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A close-up 45-degree angle shot of a bowl of crockpot chicken tortilla soup, loaded with delicious toppings like avocado, cheese, and tortilla strips.
FL Recipes

Crockpot Chicken Tortilla Soup (Easy & Creamy Recipe!)

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.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Mexican, Tex-Mex
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1.5 lbs boneless, skinless chicken breasts About 3 medium breasts
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 15 oz can black beans rinsed and drained
  • 15 oz can corn drained (or use 1.5 cups frozen corn)
  • 10 oz can diced tomatoes with green chilies like Ro-Tel, undrained
  • 32 oz low-sodium chicken broth 4 cups
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 lime juiced
  • Salt and freshly ground black pepper to taste
For Serving (Optional)
  • Crispy tortilla strips or crushed tortilla chips
  • Shredded Monterey Jack or cheddar cheese
  • Sour cream or plain Greek yogurt
  • Diced avocado
  • Chopped fresh cilantro
  • Lime wedges

Equipment

  • 1 6-quart slow cooker (Crockpot)
  • 1 Cutting board and knife
  • 2 Forks (for shredding)
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Method
 

Main Instructions
  1. 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.
  2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
  3. 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.
  4. 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.
  5. 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.
Keyword chicken soup,crockpot soup,slow cooker soup

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