This crockpot chicken tortilla soup is bright, smoky and loaded with toppings. Raw chicken simmers with black beans, corn, fire-roasted tomatoes, green chiles and cumin, then you shred it and pile on crispy tortilla strips, avocado, cheese and lime.
It is a dump and go soup that tastes like your favorite Tex-Mex restaurant.
Why You Will Love This Crockpot Chicken Tortilla Soup
- Dump and go. No browning.
- Big flavor. Fire-roasted tomatoes and cumin.
- Healthy. Lean protein, beans and vegetables.
- Fun toppings. Let everyone build their own bowl.
Ingredients for Crockpot Chicken Tortilla Soup
- Fire-roasted tomatoes: They add a smoky depth regular tomatoes do not have.
- Tortilla strips: Bake thin strips of corn tortillas at 400°F for 10 minutes, or use crushed tortilla chips.
How to Make Crockpot Chicken Tortilla Soup
Step 1: Load the crock
Add the chicken, beans, corn, tomatoes, green chiles, onion, garlic, broth and spices to a 6-quart slow cooker.
Step 2: Slow cook
Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F (74°C).
Step 3: Shred
Shred the chicken with 2 forks and return it to the soup.
Step 4: Finish
Stir in the lime juice and taste for salt.
Step 5: Top
Ladle into bowls and top with tortilla strips, avocado, cheese, sour cream and cilantro.
Tips for the Best Crockpot Chicken Tortilla Soup
- Add toppings at the table. Tortilla strips go soggy if stirred into the pot.
- Make it creamy. Stir in 4 oz cream cheese at the end.
- Add heat. Include a diced jalapeño or a chipotle pepper.
- Thighs for leftovers. They stay juicier after reheating.
What to Serve with Crockpot Chicken Tortilla Soup
Serve with quesadillas or a simple green salad. Leftover crockpot chicken taco meat works as a shortcut: add it for the last hour.
Easy Variations
- Creamy. Add 4 oz cream cheese at the end.
- Veggie. Swap the chicken for another can of beans and use vegetable broth.
- Spicy. Add a diced jalapeño.
How to Store and Reheat
Refrigerate up to 4 days or freeze up to 3 months without the toppings.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- Large ceramic pasta and soup bowls: deep enough for stews, soups and saucy dinners.
- Teak wood soup ladle: will not scratch the ceramic crock insert.
- Large airtight food storage container: for leftovers and freezer portions.
New to slow cooking? The Easy Slow Cooker Recipes guide is a beginner-friendly collection of easy crockpot breakfasts and dinners.
Crockpot Chicken Tortilla Soup
Ingredients
Method
- Add the chicken, beans, corn, tomatoes, green chiles, onion, garlic, broth and spices to a 6-quart slow cooker.
- Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F (74°C).
- Shred the chicken with 2 forks and return it to the soup.
- Stir in the lime juice and taste for salt.
- Ladle into bowls and top with tortilla strips, avocado, cheese, sour cream and cilantro.
Notes
Crockpot Chicken Tortilla Soup FAQ
Can I put raw chicken in crockpot tortilla soup?
Yes. It cooks in the broth and shreds easily once it reaches 165°F.
How do you keep tortilla strips crispy?
Add them to each bowl just before eating.
Is chicken tortilla soup healthy?
This version is high in protein and fiber from the chicken, beans and vegetables. Toppings add the most calories.
Can I freeze chicken tortilla soup?
Yes, for up to 3 months. Add fresh toppings when serving.
