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Crockpot Chicken Tortilla Soup

A warm and flavorful chicken tortilla soup made easy in a slow cooker, featuring shredded chicken, beans, corn, and spices.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts Can substitute with chicken thighs or rotisserie chicken.
  • 1 can (15 oz) black beans, rinsed and drained Use low-sodium for healthier option.
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies Can use diced tomatoes if preferred.
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 4 cups chicken broth Use low-sodium broth for a healthier soup.
  • to taste Salt and pepper Adjust to taste.
  • as needed Crispy tortilla strips for topping Add just before serving for texture.
  • as needed Fresh cilantro for garnish Optional but recommended for flavor.
  • as needed Lime wedges for serving Adds brightness to the soup.

Method
 

Preparation
  1. Place the chicken breasts at the bottom of the crockpot.
  2. Add the black beans, corn, diced tomatoes, onion, garlic, chili powder, cumin, chicken broth, salt, and pepper to the crockpot.
  3. Stir to combine all the ingredients.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 4 hours.
  2. About 30 minutes before serving, shred the chicken inside the pot using two forks and stir back into the soup.
Serving
  1. Serve hot, topped with crispy tortilla strips, cilantro, and lime wedges.

Notes

Variations include making it spicier or vegetarian, using rotisserie chicken, and adding rice or pasta. Store leftovers in airtight containers.