Crockpot Chicken Tortilla Soup

Introduction

There’s something comforting about coming home to the aroma of a warm, flavorful soup that has been simmering away all day in the crockpot. Crockpot Chicken Tortilla Soup is a hearty, Mexican-inspired dish that combines tender shredded chicken, beans, corn, tomatoes, peppers, and spices, all simmered in a rich broth. It’s finished with crispy tortilla strips (or chips) and toppings like avocado, cheese, sour cream, and fresh cilantro, making every bowl customizable to your liking.

This dish is the perfect balance of cozy comfort food and fresh, zesty flavors. It’s easy to prepare, uses simple ingredients, and is a true crowd-pleaser whether you’re serving it for family dinner, game night, or a casual gathering with friends.

Why I Love This Recipe

I love this recipe because it checks all the boxes:

• Effortless Cooking: The crockpot does all the work, and prep takes only a few minutes.
• Incredible Flavor: The long, slow simmering melds the spices beautifully, giving the soup depth and warmth.
• Healthy Yet Filling: Packed with lean chicken, protein-rich beans, fiber-filled corn, and veggies, it’s hearty without being heavy.
• Customizable Toppings: Everyone can dress their bowl their way with tortilla strips, cheese, avocado, lime, and more.

Why It’s a Must-Try Dish

This soup is a must-try because it’s the perfect one-pot meal. It’s versatile, freezes well, and is loved by both kids and adults. It’s also a healthier alternative to cream-based soups, while still being indulgent thanks to the toppings. If you want a go-to recipe for busy weeknights or cozy weekends, this soup deserves a permanent spot in your recipe rotation.

Recipe Information

• Course: Main Course, Soup
• Cuisine: Mexican-American
• Preparation Time: 15 minutes
• Cooking Time: 6–8 hours (low) or 3–4 hours (high)
• Servings: 6–8 servings
• Calories per Serving: ~280–320 kcal (without toppings)

Ingredients

For the Soup:

• 1 ½ lbs boneless, skinless chicken breasts (or thighs)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn (or 1 ½ cups frozen corn)
• 1 can (14.5 oz) diced tomatoes with green chilies (like Rotel)
• 1 can (8 oz) tomato sauce
• 4 cups chicken broth
• 1 small red bell pepper, diced
• 1 jalapeño, seeded and finely chopped (optional for spice)
• 2 tsp chili powder
• 1 ½ tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• Juice of 1 lime

For the Toppings:

• Tortilla strips or crushed tortilla chips
• Shredded cheddar or Monterey Jack cheese
• Fresh cilantro, chopped
• Sliced avocado
• Sour cream or Greek yogurt
• Lime wedges

Cooking Directions

Step-by-Step Preparation Method

1. Prepare Ingredients: Dice the onion, bell pepper, and jalapeño. Rinse and drain the beans.
2. Load the Crockpot: Add chicken breasts, onion, garlic, beans, corn, diced tomatoes, tomato sauce, bell pepper, jalapeño, and chicken broth into the crockpot.
3. Season: Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir gently to combine.
4. Cook:
   • On Low: 6–8 hours
   • On High: 3–4 hours
5. Shred the Chicken: Once cooked, remove the chicken breasts and shred them with two forks. Return shredded chicken to the soup.
6. Add Lime Juice: Stir in fresh lime juice before serving.
7. Garnish and Serve: Ladle soup into bowls, top with tortilla strips, cheese, avocado, cilantro, and sour cream. Serve with lime wedges.

How to Serve

• Serve hot, topped with crispy tortilla strips and your choice of garnishes.
• Pair with warm cornbread, quesadillas, or a simple side salad.
• Perfect for casual family dinners or serving at parties in the crockpot on “keep warm” mode.

Recipe Tips

• For extra flavor, sauté onion, garlic, and bell pepper in a little oil before adding to the crockpot.
• If you like it thicker, add an extra can of beans (mashed) or reduce broth slightly.
• Use fire-roasted diced tomatoes for a smoky flavor.
• Always add lime juice at the end—it brightens up the soup beautifully.

Variations

• Creamy Version: Stir in ½ cup heavy cream or cream cheese at the end.
• Spicy Kick: Add chipotle peppers in adobo sauce for smoky heat.
• Low-Carb Option: Skip the beans and corn, add extra veggies like zucchini or bell peppers.
• Vegetarian: Replace chicken with extra beans and use vegetable broth.
• Instant Pot Version: Cook on high pressure for 15 minutes, natural release 10 minutes, then shred chicken.

Freezing & Storage

• Storage: Refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze cooled soup (without toppings) in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the crockpot.

Special Equipment Needed

• Crockpot / Slow Cooker (6-quart recommended)
• Cutting board & knife
• Measuring spoons & cups
• Ladle for serving

FAQ

Q: Can I use rotisserie chicken instead of raw chicken?
A: Yes! Add shredded rotisserie chicken in the last 30 minutes of cooking since it’s already cooked.

Q: Can I make it dairy-free?
A: Absolutely. Just skip cheese and sour cream or use dairy-free alternatives.

Q: Can I add rice or pasta?
A: Yes, but add cooked rice or pasta right before serving to avoid mushiness.

Q: Do I need to cook chicken before adding it to the crockpot?
A: No, raw chicken goes straight in—it will cook perfectly in the broth.

Conclusion

Crockpot Chicken Tortilla Soup is more than just a soup—it’s a wholesome, comforting meal that brings bold Mexican flavors into your kitchen with minimal effort. It’s hearty, healthy, and endlessly customizable, making it ideal for both weeknight dinners and special gatherings. With its rich, savory broth, tender chicken, and fun toppings, this recipe is bound to become one of your family’s favorite go-to meals.