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There's a reason this Crockpot Chicken Tortilla Soup shows up on repeat on my meal plan. With flexible ingredients and almost zero prep, it's budget-friendly, hearty, and practically cooks itself -- yet tastes like you put in way more effort than you actually did.
Looking for more dump-and-cook Crockpot dinner ideas that your family will actually eat? Don't miss Crockpot Teriyaki Chicken, Crockpot BBQ Pulled Chicken, and Crockpot Pulled Pork.
Crockpot Chicken Tortilla Soup at a Glance
- Serves: 6 hearty dinner-sized servings; easy to scale
- Easy Dump-and-Go Recipe: 5 minutes prep + 6 hour slow cook
- Budget-Friendly: Pantry staples + chicken build flavorful soup
- Dietary Note: Free from gluten, dairy, soy + vegetarian option
Kristen's Keys for Crockpot Chicken Tortilla Soup
To make pantry staples and a pack of chicken shine, pay attention to the following tips which will help take the soup from good to great.
- Salsa is your shortcut to big flavor with almost no prep. Since it already has peppers, onions, and seasoning built in, you can skip sautéing altogether and your soup still tastes layered, not flat.
- Don't skip the fire-roasted tomatoes. They add a subtle smoky depth that plain diced tomatoes just can't match. Paired with salsa, this soup is layered with flavor.
- Finish with lime at the end to makes the soup pop. Adding the zest and juice of a lime after slow cooking cooking makes the soup taste fresh and bright, even when using canned tomatoes and dried spices.
- The toppings aren't just for a prettier presentation. They add texture and make the dish more appealing for those picky eaters (hello cheese and chips!) Add tortilla strips for crunch, sour cream to tame the spice, pickled jalapeños for spice, cilantro for freshness, and or cheese for a rich finish. Use what YOU like!
How to Make Chicken Tortilla Soup in the Slow Cooker
Layer, slow cook, shred, and serve! With just about 5 minutes of prep, you are well on your way to a hearty soup your family will ask for on repeat.
Step One: Layer Ingredients
Add the black beans, corn, salsa, tomatoes, garlic, dried spices and chicken stock to the slow cooker and give it a quick stir to evenly distribute the flavors. Nestle the chicken right in the mixture.
Step Two: Slow Cook
Place the lid on the crockpot, cover, and cook on high for 4-5 hours or on low for 6-7 hours, or until the chicken is cooked through and easily shreds with a fork.
Step Three: Shred Chicken
Remove the chicken from the slow cooker and place it on a cutting board or in a large bowl. It should shred easily with two forks. If it doesn't, it likely needs a bit more time in the slow cooker.
Step Four: Finish with Lime & Serve
Return the shredded chicken back to the slow cooker, along with the zest and juice of fresh lime, and stir to combine.
Ladle the soup out into bowls and top with crushed tortilla chips, homemade tortilla strips (more on that below), cheese, sour cream, cilantro, etc.
Mom Tip: Let everyone build their own bowl, which means fewer complaints at the table.😉
Homemade Tortilla Strips (Optional)
Let me be honest, if time is short or I have a bag of open tortilla chips in the pantry, I often skip making tortilla strips myself. That said, they are incredibly easy to make yourself.
To make homemade tortilla strips, cut flour or corn tortillas into thin strips (a pizza wheel makes fast work), toss with a bit of oil, salt, and cumin and spread out onto a baking sheet. Bake or broil, flipping midway, until just toasted and golden. Keep a close eye on them so they don't burn!
Recipe Modifications
- Swap Salsa for Rotel Tomatoes: The flavor won't be as deep, but this works in a pinch.
- Amp Up The Spice: Use hot salsa or add a pinch of cayenne or a diced jalapeño to the mix.
- Tame the Heat: Use mild salsa and regular paprika in place of smoked paprika.
- Use Chicken Thighs: They're a bit richer and more forgiving if slightly overcooked.
- Stretch it Further: Add an extra cup of broth and another can of beans to make it even more filling.
- Use the Instant Pot: Speed things up using my recipe for Instant Pot Chicken Tortilla Soup. This is especially helpful if you forgot to thaw your chicken.
More Tex-Mex Crockpot Dinner Recipes
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Crockpot Chicken Tortilla Soup
Video
Ingredients
Tortilla Soup
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups frozen corn kernels
- 1 (15-ounce) can fire roasted diced tomatoes
- 1½ cups prepared salsa
- 2 teaspoons minced garlic, ~2 large cloves
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika, or regular
- 1 teaspoon kosher salt
- black pepper to taste
- 3 cups chicken stock
- 1 pound boneless skinless chicken breasts, or thighs
- 1 large lime
- cilantro, avocado, shredded cheese sour cream, tortilla chips, etc. , for serving
Crispy Tortilla Strips (Optional)
- 5 small corn or flour tortillas
- 1 teaspoon extra virgin olive oil
- ½ teaspoon cumin
- ½ teaspoon kosher salt
Instructions
For the Soup
- To a 6-quart slow cooker, add drained beans, corn, fire roasted tomatoes, salsa, 2 teaspoons minced garlic, 2 teaspoons onion powder, 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and black pepper to taste. Pour in chicken stock and stir to combine. Nestle the chicken into the broth.
- Cover and cook on high for 4-5 hours or on low for 6-7 hours, or until the chicken easily shreds with a fork.
- Once the soup has cooked, remove the chicken from the crockpot and place it in a large bowl or on a cutting board. Shred or cut the chicken into bite-size bites.
- Add the chicken back to the inner pot, along with the zest and juice of the lime. Stir to combine.
- Serve with prepared tortilla strips, minced cilantro, shredded cheese, avocado, etc.
Tortilla Strips (Optional)
- Preheat the oven to 400℉. Slice the tortillas into ½-inch strips using a pizza cutter or sharp knife. Toss with 1 teaspoon extra virgin olive oil, ½ teaspoon cumin, and ½ teaspoon kosher salt to coat. Spread them out in a single layer onto a rimmed baking sheet and bake for 5 minutes. Flip, and continue to bake 3-5 minutes, or until evenly browned. Alternatively, broil 2-3 minutes per side, watching closely so as not to burn.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out very tasty! The lime juice really made the difference!
Hi Joyce! The lime juice really does help to make the flavors pop and come to life. I am so happy to hear you enjoyed and appreciate you sharing your review--thank you!