Name: Crockpot Chicken Tortilla Soup Recipe
Prep time: 10 min
Cook time: PT-491255H11M48S
Total time: PT-491255H11M48S
Cuisine: Mexican
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can corn, drained; 1 (28 oz) can diced tomatoes, undrained; 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained; 1 (14.5 oz) can chicken broth; 1 (1 oz) packet taco seasoning; 1 tsp cumin; 1/2 tsp chili powder; 1/4 cup chopped fresh cilantro (optional); Tortilla chips; Shredded cheese; Sour cream; Avocado slices

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Introduction

This Crockpot Chicken Tortilla Soup is a comforting, flavorful meal perfect for busy days. Packed with tender chicken, beans, corn, and a mix of spices, it’s an easy slow-cooker recipe that delivers big on taste without much effort.

A close-up view of a slow cooker filled with rich, reddish-brown chicken soup, showing shredded chicken pieces, black beans, and yellow corn kernels mixed into the thick broth. The soup is sprinkled with bright green chopped cilantro on top. A ladle is scooping some soup from the slow cooker, holding a mix of chicken, black beans, and corn. The round slow cooker sits on a white marbled surface, highlighting the warm colors and textures of the soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken breasts
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (28 oz) can diced tomatoes, undrained
1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
1 (14.5 oz) can chicken broth
1 (1 oz) packet taco seasoning
1 tsp cumin
1/2 tsp chili powder
1/4 cup chopped fresh cilantro (for garnish, optional)
Tortilla chips, shredded cheese, sour cream, avocado (for serving)

Instructions

Step 1: Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
Step 2: Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
Step 3: Stir gently to combine the ingredients around the chicken.
Step 4: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
Step 5: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
Step 6: Stir the shredded chicken into the soup, ladle into bowls, and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, and sliced avocado if desired. Serve hot.

Tips & Variations

For extra heat, add a diced jalapeño or increase the chili powder.
Use rotisserie chicken to save time—add it in during the last 30 minutes of cooking.
Swap black beans for pinto beans or kidney beans for a different flavor profile.
Add a squeeze of fresh lime juice before serving to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A bowl filled with a thick reddish-brown soup containing visible pieces of yellow corn, black beans, small chunks of green bell pepper, and shredded chicken. On top, there is a layer of light golden, crispy tortilla strips, and a small bunch of bright green cilantro leaves sits in the center as garnish. The bowl is white and placed on a white marbled surface with part of a striped cloth napkin and fresh leafy herbs visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a crockpot?

Yes, you can cook it in a large pot on the stove. Simmer the ingredients for about 45 minutes until the chicken is cooked through and tender, then shred and return it to the pot.

Can I use frozen chicken breasts?

It’s best to use thawed chicken breasts to ensure even cooking, but you can use frozen if you increase the cooking time by an hour on low or 30 minutes on high.