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Crock Pot Chicken Tortilla Soup

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If you own a crockpot, make sure you use it often for your convenience. The medley of flavors in this chicken tortilla soup sensation will make your tastebuds dance and warm your soul.

A tomatoey broth with fragrant spices, hearty beans, sweet corn, and tender chicken that can be topped with avocado, sour cream, crunchy tortilla strips, and spicy jalapenos. Can it get any better?

Chicken Tortilla Soup Crockpot

What Goes Into Chicken Tortilla Soup?

This easy-to-make soup is made with the following ingredients:

  • Onion and garlic
  • Jalapenos
  • Spices: cumin, coriander, and chili powder
  • Tomatoes: crushed and diced
  • Chicken broth
  • Black beans
  • Frozen corn
  • Chicken breasts
  • Corn tortillas
  • Fresh cilantro
  • Your favorite toppings: avocado, sour cream, sliced jalapenos

Chicken Tortilla Soup Crockpot

Can I Make Tortilla Soup In a Crockpot?

It is the most convenient way to make it! Follow these simple steps:

  1. Saute the chopped onion, diced jalapeno, and minced garlic in a small skillet with 1 tsp olive oil over medium heat until fragrant, about 2 minutes.
  2. Place the sauteed veggies along with the rest of the ingredients (except for the corn tortillas) inside the slow cooker, and cook on high for 4 hrs or on low for 8.
  3. Make the crispy tortilla strips: heat one tablespoon of olive oil in a medium-sized skillet over medium heat and pan-fry the tortilla strips until crunchy.
  4. Remove the chicken breasts from the crockpot 10 minutes before the cooking time is over, shred them, and return them to the pot.
  5. Serve soup with diced avocado, fresh cilantro, sour cream, and crunchy tortilla strips as garnish.

Chicken Tortilla Soup Crockpot

How Long Does It Take To Make Tortilla Soup In The Slow Cooker?

If you need to cook the soup fast, cook it on high for 3-4 hours. If time is not of the essence, you can cook it on low for 8 hours. I like to do it overnight to get my cooking done ahead of time.

Chicken Tortilla Soup Toppings:

You can add any or all of the following:

  • Diced avocado
  • Sliced jalapenos
  • Sour cream or Mexican crema
  • Fresh cilantro
  • Tortilla strips
  • Lime juice
  • Sliced black olives
  • Hot sauce
  • Chopped chipotles in adobo
  • Freshly chopped red onion

Other Soup Recipes For You:

  • Slow Cooker Chicken Fajita Soup
  • Best Stuffed Pepper Soup
  • Hamburger Macaroni Soup
  • The Best Broccoli Cheese Soup
  • Albondigas Soup Recipe
Chicken Tortilla Soup Crockpot

Chicken Tortilla Soup Crockpot

A tomatoey broth with fragrant spices, hearty beans, corn, and tender chicken that can be dressed with avocado, sour cream, crunchy tortilla strips, and spicy jalapenos. Can it get any better?
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Calories: 340kcal

Ingredients

  • 1 ½ tbsp olive oil divided
  • 1 cup onion chopped
  • 2 garlic cloves minced
  • 1 jalapeno pepper chopped (remove the seeds if you don’t like too much heat)
  • 2 tsp each: ground cumin, ground coriander, chili powder
  • 1- 14 oz can crushed tomatoes
  • 1- 10 oz can diced tomatoes with green chiles drained
  • 4 cups low-sodium chicken broth
  • 1- 14.5 oz can black beans drained and rinsed
  • 1 cup frozen corn
  • 2 large chicken breasts, boneless, skinless
  • Salt and pepper to taste
  • 6 corn tortillas cut into strips
  • cup freshly chopped cilantro
  • Your favorite toppings: diced avocado, sour cream, fresh jalapenos

Instructions

  • Saute the chopped onion, diced jalapeno, and minced garlic in a small skillet with 1 tsp olive oil over medium heat until fragrant, about 2 minutes.
  • Place the sauteed veggies along with the rest of the ingredients (except for the corn tortillas) inside the slow cooker, and cook on high for 4 hrs or on low for 8.
  • Make the crispy tortilla strips: heat one tablespoon of olive oil in a medium-sized skillet over medium heat and pan-fry the tortilla strips until crunchy.
  • Remove the chicken breasts from the crockpot 10 minutes before the cooking time is over, shred them, and return them to the pot.
  • Serve with diced avocado, fresh cilantro, sour cream, and crunchy tortilla strips as garnish.

Notes

  • Add the salt and pepper at the same time you shred the chicken breasts.
  • I make this soup overnight for convenience and cook it on low for 8 hrs.
  • Tortilla soup is not supposed to be thick, but if you like it thick, add a slurry of cornstarch with water the last 30 mins of cooking.
Soup season is upon us, pin this recipe before you lose it!

Nutrition

Calories: 340kcal | Carbohydrates: 46g | Protein: 27g | Fat: 6g

Chicken Tortilla Soup Crockpot

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5 from 1 vote (1 rating without comment)
Recipe Rating