Crockpot Chicken Tortilla Soup

This easy Crockpot Chicken Tortilla Soup is a flavor packed soup recipe that’s perfect to make ahead on busy nights.

Love Tex-Mex inspired food? Make sure to try my Creamy Fiesta Chicken or my Fiesta Chicken Casserole!

Chicken Tortilla Soup garnished with avocado, chips, sour cream, and lime

Crockpot Chicken Tortilla Soup Is A Recipe You’ll Make Again and Again!

I am all about an easy, slow cooker, flavor packed dinner. Plus, we do love our Tex-Mex around here…so this chicken tortilla soup is an obvious hit in my house! It’s a little creamy, but not too creamy…it’s a little spicy, but not too spicy…it’s the perfect vehicle to add all my favorite garnishes…or no garnishes at all, AND it feeds a crowd…or just your family with leftovers for the week!

So, basically it’s kind of the perfect meal for us, and I think you will enjoy it too!

Making Chicken Tortilla Soup in the Slow Cooker

Ingredients You’ll Need For Chicken Tortilla Soup:

This soup includes all simple ingredients, and if you do regular Taco Tuesdays, you might have most of these in your kitchen now!

  • Onions & Garlic: I microwave the onions before adding them to the slow cooker to start the cooking process and soften them up.
  • Boneless Chicken Breasts
  • Spices: Chili Powder, Cumin, Smoked Paprika, Salt and Pepper
  • RoTel: Or you can just used diced tomatoes and a can of diced greed chilis.
  • Adobo Sauce from a can of Chipotles in Adobo. Add a diced chipotle pepper for more heat if you like things spicy!
  • Black Beans: Or really any type of beans you like.
  • Corn: Canned or frozen will work.
  • Chicken Broth: Any brand you like, but I love Trader Joe’s Organic Chicken Broth!
  • Heavy Cream: You can skip this is you are trying to stay dairy free…or add a little more if you want to make this a more creamy soup. I add just a splash to add a little richness.

Do You Have To Make This Soup In The Slow Cooker?

Absolutely not. You can easily make this soup on the stove top in a big dutch oven. You basically follow all the steps in the same way, just bring the soup to a boil, cover and reduce it to medium-low for about a hour, or until the chicken shreds easily.

Let’s Talk Garnishes!

You can see from my pictures that we really go crazy with soup toppers. I even go the extra mile and fry up some corn tortilla strips, making my own tortilla chips. But you can absolutely just use bagged tortilla chips too! Here are some of our favorite garnishes:

  • Tortilla Chips
  • Cilantro
  • Avocado
  • Grated Cheese
  • Sour Cream
  • Lime Wedges
  • Jalapeños
  • Salsa or Pico de Gallo
Crockpot Chicken Tortilla Soup in a bowl

Looking For More Soup Recipes? Try These:

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Crockpot Chicken Tortilla Soup

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 4 hours
  • Total Time Total Time: 4 hours 10 minutes
  • Yield Yield: serves 6 1x
  • Category Category: Soup
  • Method Method: Slow Cooker
  • Cuisine Cuisine: Dinner

Description:

This easy Crockpot Chicken Tortilla Soup is a flavor packed soup recipe that’s perfect to make ahead on busy nights.


Ingredients:

  • 1/2 cup diced yellow onion
  • 2 pounds boneless chicken breasts
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon cayenne pepper
  • 2 (10- ounce) cans diced tomatoes with green chilis (like RoTel)
  • 1 tablespoon Adobo Sauce (from a can of chipotle in adobo), optional also add one finely chopped chipotle pepper for heat
  • 1 (15- ounce) can black beans, drained and rinsed
  • 1 1/2 cups canned or frozen corn
  • 4 cups chicken broth
  • 2 tablespoons heavy cream
  • Tortilla chips to serve

Optional Toppings:

  • cilantro
  • avocado
  • sour cream
  • grated cheese
  • lime wedges

Instructions

  1. Place the diced onions in a small heat-safe bowl. Microwave on high for 2-3 minutes, or until softened.
  2. Place the chicken breasts in your slow cooker. Add in the softened onion, garlic, chili powder, cumin, smoked paprika, salt, pepper, canned tomatoes, Adobo sauce, black beans, corn, and chicken broth.
  3. Stir ingredients together, cover and cook on high for 4 hours or 6 hours on low.
  4. Remove the chicken from the soup and shred. Place chicken back in the soup and add the heavy cream. Stir to combine.
  5. Serve warm.

Notes:

Store airtight in the refrigerator for up to 3 days.

Keywords:: cookies and cups, chicken tortilla soup, crockpot soup, slow cooker soup, easy chicken tortilla soup

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Courtney
March 21, 2020 1:39 pm

Could I make this using leftover cooked shredded chicken? If so, does it change the recipe timing?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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