Name: Crock Pot Chicken Tortilla Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Mexican
Ingredients: 1 1/4 lb boneless skinless chicken breasts (about 3-4 breasts); 10 oz diced tomatoes with green chilies; 14.5 oz diced tomatoes (no salt added); 1 cup frozen corn, thawed; 1 cup black beans (no salt added), drained & rinsed; 1 medium onion, diced; 1 jalapeno, diced; 2 cloves garlic, minced; 4 cups organic low sodium chicken broth or stock; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon Himalayan salt; 1/4 teaspoon black pepper; Tortilla Strips: Organic corn tortillas; Olive oil cooking spray; Himalayan salt; Optional toppings: Avocado, cheese, lime, Greek yogurt, cilantro

Jump to Recipe·Print Recipe

Table of Contents: Crock Pot Chicken Tortilla Soup

Crock Pot Chicken Tortilla Soup

Remember those chilly evenings when a warm, flavorful meal could just make everything better? As we get a little wiser (and maybe a little more appreciative of easy solutions!), finding recipes that deliver big on taste without demanding hours in the kitchen becomes a real treasure.

This Crock Pot Chicken Tortilla Soup is exactly that – a vibrant, satisfying, and incredibly simple Mexican soup that will quickly become a family favorite. It’s perfect for everything from casual weeknight dinners to holiday gatherings, and it’s guaranteed to warm you from the inside out.

This isn’t just any soup; it’s a hug in a bowl. The beauty of making chicken tortilla soup in a slow cooker lies in the effortless melding of flavors. The chicken becomes unbelievably tender, the broth rich and complex, and the subtle heat from the jalapeno is perfectly balanced by the sweetness of the corn.

We’ve focused on using low-sodium ingredients to give you control over the seasoning, ensuring a healthy and delicious meal. Forget complicated recipes and endless stirring – this one lets your slow cooker do all the work while you relax and enjoy the anticipation.

This recipe is a fantastic way to enjoy a taste of Mexico without the fuss. It’s a crowd-pleaser, easily customizable with your favorite toppings, and, best of all, it’s incredibly forgiving. Whether you’re a seasoned cook or just starting out, you’ll find this Crock Pot Chicken Tortilla Soup recipe a delightful and rewarding experience.

Alternate Names & Variations

This recipe goes by many names! You might also find it called Mexican Chicken Soup, Tortilla Soup with Chicken, or simply Slow Cooker Tortilla Soup. There are countless variations too. Some people like to add a can of Rotel for extra spice, while others prefer a smoky flavor achieved with chipotle peppers in adobo sauce.

For a creamier texture, you can blend a portion of the soup before serving. And if you’re looking for a vegetarian option, simply omit the chicken and add more beans or vegetables. This base recipe is incredibly versatile, allowing you to create a chicken tortilla soup that perfectly suits your taste.

Ingredients: Crock Pot Chicken Tortilla Soup

Here’s what you’ll need to create this delicious slow cooker soup:

* 1 1/4 lb boneless, skinless chicken breasts (about 3-4 breasts)

* 10 oz diced tomatoes with green chilies (like Rotel Mild, for a little kick)
* 14.5 oz diced tomatoes, no salt added
* 1 cup frozen corn, thawed
* 1 cup black beans, no salt added, drained & rinsed
* 1 medium onion, diced
* 1 jalapeno, diced (remove seeds for less heat)
* 2 cloves garlic, minced
* 4 cups organic low sodium chicken broth or stock

* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* 1 teaspoon Himalayan salt (or to taste)
* 1/4 teaspoon black pepper
* Tortilla Strips: Organic corn tortillas, olive oil cooking spray, Himalayan salt
Optional toppings:* Avocado, shredded cheese (Monterey Jack, cheddar, or a Mexican blend), lime wedges, Greek yogurt (a healthy sour cream substitute!), chopped cilantro, and a dollop of hot sauce.

Step-by-Step Instructions

Let’s get cooking! Here’s how to make this amazing Crock Pot Chicken Tortilla Soup:

1. Prepare the Chicken: Place the chicken breasts in the bottom of your slow cooker.
2. Add the Aromatics: Sprinkle the diced onion and minced garlic over the chicken.
3. Layer in the Tomatoes & Chilies: Pour in the diced tomatoes with green chilies and the diced tomatoes (no salt added).

4. Incorporate the Beans & Corn: Add the drained and rinsed black beans and thawed corn to the slow cooker.
5. Season Generously: Sprinkle with cumin, chili powder, Himalayan salt, and black pepper.
6. Pour in the Broth: Pour the organic low sodium chicken broth over all the ingredients, ensuring the chicken is mostly submerged.

7. Cook on Low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be easily shredded with a fork.
8. Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot.
9. Make the Tortilla Strips: While the soup is finishing, preheat your oven to 350°F (175°C). Cut the corn tortillas into thin strips. Toss with a light spray of olive oil cooking spray and a sprinkle of Himalayan salt. Spread in a single layer on a baking sheet and bake for 8-10 minutes, or until crispy and golden brown. Chef Tip: Watch them closely to prevent burning!

10. Serve & Enjoy: Ladle the chicken tortilla soup into bowls and top with your favorite toppings – avocado, cheese, lime, Greek yogurt, cilantro, and of course, those crispy tortilla strips!

Recipe Card Block (Quick Reference)

This Crock Pot Chicken Tortilla Soup is a breeze to make!

Prep Time: 15 minutes
Cook Time: 6-8 hours on low, or 3-4 hours on high
Total Time: 6 hours 15 minutes – 8 hours 15 minutes
Servings: 4
Approximate Calories: 350-450 per serving (depending on toppings)

Why This Recipe Works & Expert Tips

This Crock Pot Chicken Tortilla Soup recipe works because it leverages the power of slow cooking to develop deep, complex flavors. The long cooking time allows the spices to meld beautifully with the chicken and vegetables, creating a truly satisfying and comforting meal.

Using low-sodium broth and no-salt-added tomatoes gives you complete control over the seasoning, making it a healthier option.

It’s also incredibly adaptable. Looking for easy comfort food for family dinners? This is it! Want to add a little more heat? Increase the amount of jalapeno or add a pinch of cayenne pepper. Need a quick weeknight meal? You can use pre-cooked rotisserie chicken to significantly reduce the cooking time. The key is to have fun and make it your own!

Storage, Freezing, and Reheating Tips

Leftover chicken tortilla soup is just as delicious the next day! Store it in an airtight container in the refrigerator for up to 3-4 days.

Freezing: This slow cooker soup freezes beautifully. Allow the soup to cool completely before transferring it to freezer-safe containers or zip-top bags. It can be frozen for up to 2-3 months. Important: Freeze the soup without the tortilla strips, as they will become soggy when thawed.

Reheating: To reheat, simply thaw the soup in the refrigerator overnight (if frozen). Then, heat it gently on the stovetop over medium heat, stirring occasionally, until warmed through. You can also reheat it in the microwave in a microwave-safe bowl. Add fresh tortilla strips and toppings just before serving.

Conclusion: Crock Pot Chicken Tortilla Soup

So there you have it – a simple, flavorful, and satisfying Crock Pot Chicken Tortilla Soup recipe that’s perfect for any occasion. I truly hope you give this recipe a try. It’s a guaranteed crowd-pleaser and a wonderful way to enjoy a taste of Mexico in the comfort of your own home.

Don’t forget to share your creations with me! I love seeing how you customize this recipe and make it your own. Leave a comment below and let me know what you think. Happy cooking!