Crockpot chicken tortilla soup is a combination of vegetables, beans, and shredded chicken all in a warm, mildly spiced tomato-based broth. It’s a healthy recipe that everyone is excited for at dinnertime.
The best part about this easy chicken tortilla soup (besides how delicious it is) is how quickly it comes together. Just add all of the ingredients to the crockpot and set it. In just a few hours you have a hearty soup that the whole family will be ready to dig into.
I also love that it’s a healthy recipe. With lots of vegetables and lean chicken this meal works for nearly any diet or lifestyle — and if you want to make it vegetarian you can always substitute more veggies for the chicken.
The next time you’re looking for a slow cooker recipe for a simple soup, try this easy crockpot chicken tortilla soup recipe.
Why You’ll Love Crockpot Chicken Tortilla Soup
This delicious soup is always a crowd-pleaser but there are lots of other reasons to love it!
- Easy – Crockpot meals are known for being easy and this one is no exception! Just toss the ingredients in the crockpot and let it do all the work.
- Flavorful – With spices and lots of veggies there’s a ton of flavor in this simple soup.
- Affordable – With lots of inexpensive vegetables and canned beans you can get a bang for your buck making this soup.
- Customizable – You can adjust the heat level or add other spices to make this your own signature soup.
All of these simple ingredients should be a cinch to find at your local grocery store.
- Boneless skinless chicken breasts
- Frozen corn
- Black beans (drained)
- Pinto beans (drained)
- Diced tomatoes
- Tomato sauce
- Yellow onion
- Minced garlic
- Taco seasoning
- Tortilla strips (soup/salad topper, found by croutons)
How to Make Chicken Tortilla Soup in the Crockpot
This healthy soup comes together in nearly no time.
- Slice the jalapeno in half, lengthwise. You may want to wear gloves while working with the jalapeno.
- Once the seeds are removed, chop the jalapeno into small slices and set aside.
- Chop the onion into small, uniform pieces.
- Pour the corn, black beans, and pinto beans into the crockpot. Remember to drain the beans before adding them.
- Next, add the diced tomatoes and tomato sauce.
- Lay the chicken breasts over the tomatoes and other vegetables and beans.
- Then, add the onion and jalapeno and sprinkle the seasonings over top.
- Add the water to the crockpot.
- Using a large spoon, stir all of the ingredients together so that they are evenly dispersed.
- Set the crockpot on high and cook for the recommended time.
- When the soup is finished cooking, transfer the chicken breasts from the crockpot to a large bowl or cutting board.
- Using two forks, shred chicken breasts.
- Then, place chicken back in the crockpot and keep the soup on warm until ready to serve.
- When ready to serve, ladle the soup into bowls and top with tortilla strips.
This slow cooker chicken tortilla soup is so flavorful you’re bound to love it as it is. But you can make a few swaps or additions, too.
- Lemon juice – Adding just a splash of lemon juice at the end of cooking a soup gives it a bright, fresh flavor. You could use lime juice, too.
- Spices – You can add other spices to round out the flavors or heat up the flavor profile. Ground cumin is an option to add earthiness, cayenne pepper and chili powder will up the spiciness, and tajin will add nuanced flavor.
- Peppers – Jalapenos are fairly mild so if you want to dial up the heat you can add more of them or try using serranos or habaneros. You can also easily grab a can of green chiles at the store and add those to the soup.
- Broth – Instead of water you can use chicken broth tor vegetable broth.
- Vegetables – If you want to add some bright color and more nutrients, pour in some sliced bell peppers.
- Tortilla strips – You can make your own homemade tortilla strips by slicing up corn tortillas or flour tortillas and baking until they are crisp.
- Garlic – Mince or press garlic cloves or add a dash of garlic powder.
- Garnish – You can add a dollop of sour cream to the top, a sprinkle of monterey jack cheese or cheddar cheese, a bit of fresh cilantro, or some sliced avocado — or experiment with your own favorite toppings.
- Leftover chicken – Instead of using raw chicken breasts you can make this soup even easier by using leftover chicken or cooked rotisserie chicken.
- Sauces – To add more flavor you can consider adding a dash of enchilada sauce or a little bit of hot sauce.
If you have leftover soup, it’s easy to store in the fridge or freezer.
You can prep this soup the night before and store the bowl of the crockpot in the refrigerator until you’re ready to cook.
Refrigerator: Store the soup in an airtight container in the refrigerator for up to 5 days.
Freezer: Chicken tortilla soup can be frozen in a freezer-safe container for up to 3 months. Pro-tip: store it in single-servings for an easy grab-and-go lunch to throw in your bag for work or an easy weeknight meal.
Common Questions About Crockpot Chicken Tortilla Soup
How can I thicken chicken tortilla soup that I made in a crockpot?
If you want a thicker soup, after you’ve shredded the chicken and returned it to the crockpot add a cornstarch slurry and mix well. Allow the soup to cook a little longer and stir again to make sure that it has thickened to the consistency you want.
How can I add depth to my soup?
You can create an interesting flavor profile using different spices or you can add elements of umami by incorporating mushrooms or roasted onions or garlic. You can also add tomato paste for more depth.
What goes well with chicken tortilla soup?
You can serve this soup on its own or have it as a side dish or starter with a larger meal. Burritos, tacos, and quesadillas are perfect pairings with this soup or you can serve it alongside a salad or with snacks like tortilla chips and guacamole.
Other Simple Soups
Crockpot Chicken Tortilla Soup Recipe
- 1.5 lbs chicken breasts
- 1 cup frozen corn
- 15 oz can black beans drained
- 15 oz can pinto beans drained
- 2 – 14.5 oz cans diced tomatoes
- 8 oz can tomato sauce
- 1 medium yellow onion
- 1 jalapeno
- 2 tbsp minced garlic
- ¼ tsp salt
- ½ tsp pepper
- 1 oz packet taco seasoning
- 2 cups water
- 1 cup tortilla strips soup/salad topper, found by croutons
- Remove the seeds from the jalapeno, and chop it.
- Dice the onion.
- Add the corn, and both cans of beans to the crockpot.
- Pour the diced tomatoes, and tomato sauce over that.
- Add the chicken breasts, the seasonings, onion, and jalapeno.
- Add the water and stir.
- Cook on high for 3.5 hours or low for 6-7 hours.
- Remove the chicken, and shred it. Return to crockpot.
- Add the tortilla strips, stir, and serve.
Add more taco seasoning for a stronger taste.
You can choose not to use the jalapeno, though using only one does not make this soup spicy at all. If you’d like a little “kick”, use 2-3.
Use 3-4 cups of water for a thinner soup.
Top with sour cream, cheese, avocado, and/or additional tortilla strips.