Crockpot Chicken Tortilla Soup Recipe
This Crockpot Chicken Tortilla Soup is a comforting and flavorful slow-cooked meal combining tender shredded chicken, black beans, corn, tomatoes, and a blend of Mexican-inspired spices. Perfect for an easy weeknight dinner, it’s served with classic toppings like tortilla chips, cheese, sour cream, and avocado for a deliciously satisfying soup.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes (depending on cook setting)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Main 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
Seasonings
- 1 (1 oz) packet taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder
Garnishes and Serving Suggestions
- 1/4 cup chopped fresh cilantro (optional)
- Tortilla chips
- Shredded cheese
- Sour cream
- Avocado slices
Instructions
- Prepare the crockpot: Place the chicken breasts evenly at the bottom of a 6-quart or larger crockpot to create the base for the soup.
- Add ingredients: Pour in the rinsed black beans, drained corn, diced tomatoes (with juices), Rotel, chicken broth, taco seasoning, cumin, and chili powder on top of the chicken.
- Combine gently: Stir gently to evenly distribute the seasonings and vegetables without disturbing the chicken too much.
- Cook: Cover the crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is fully cooked and tender.
- Shred the chicken: Remove the cooked chicken breasts from the crockpot and shred them using two forks for a fine, pulled texture.
- Return chicken to soup: Add the shredded chicken back into the crockpot and stir to combine thoroughly with the soup.
- Serve: Ladle the hot soup into bowls and top with optional fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and slices of avocado if desired.
Notes
- For a spicier soup, add more chili powder or a few dashes of hot sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use low-sodium chicken broth to reduce salt content if preferred.
- Shredded cheese varieties like cheddar or Mexican blend work best for topping.
- Make sure to rinse and drain canned beans and corn to reduce excess sodium.
Keywords: crockpot chicken tortilla soup, slow cooker chicken soup, chicken tortilla soup recipe, easy Mexican soup, shredded chicken soup
Find it online: https://servedbynora.com/crockpot-chicken-tortilla-soup-recipe/
