Crockpot Chicken Tortilla Soup – Cozy, Flavorful, and Effortless

There’s something comforting about a bowl of chicken tortilla soup simmered low and slow. This version takes all the work off your hands by letting the crockpot do its magic. You’ll get tender shredded chicken, a rich, spiced broth, and loads of texture from corn, beans, and crispy tortilla strips.

It’s easy enough for a weeknight and cozy enough for a lazy Sunday. Top it with avocado, cheese, and lime, and you’ve got a complete meal that feels special without the fuss.

Crockpot Chicken Tortilla Soup - Cozy, Flavorful, and Effortless

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings 6 servings

Ingredients

  

• 1.5–2 pounds boneless, skinless chicken breasts (or thighs)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced (optional but tasty)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen or canned corn (drained if canned)
• 1 (14.5-ounce) can diced tomatoes
• 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
• 4 cups low-sodium chicken broth
• 2 tablespoons tomato paste (adds body to the broth)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried oregano
• 1/2–1 teaspoon kosher salt (to taste)
• 1/2 teaspoon black pepper
• Juice of 1 lime (plus wedges for serving)
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips (for serving)
• Optional toppings: shredded cheese, sliced avocado, sour cream, hot sauce, jalapeño slices

Instructions

 

• Add the onion, garlic, bell pepper, black beans, corn, diced tomatoes, tomatoes with green chilies, chicken broth, and tomato paste to the crockpot. Stir to combine.
• Season with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir again to distribute the spices evenly.
• Nestle the chicken breasts into the mixture, making sure they’re mostly submerged.
• Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is cooked through and tender.
• Remove the chicken to a cutting board. Shred with two forks, then return it to the crockpot.
• Stir in the lime juice. Taste and adjust seasoning with more salt, pepper, or chili powder as needed.
• Serve hot with tortilla strips or crushed chips and your favorite toppings: avocado, cheese, cilantro, sour cream, and extra lime wedges.

What Makes This Recipe So Good

• Hands-off cooking: Everything cooks in the slow cooker while you go about your day.
• Big flavor, simple ingredients: Uses pantry staples like canned tomatoes, beans, and broth with classic spices.
• Perfectly tender chicken: Slow cooking guarantees juicy, shreddable chicken every time.
• Customizable toppings: Make it your own with tortilla strips, avocado, cheese, cilantro, lime, or sour cream.
• Meal prep friendly: It freezes well and tastes even better the next day.

Ingredients

• 1.5–2 pounds boneless, skinless chicken breasts (or thighs)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced (optional but tasty)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen or canned corn (drained if canned)
• 1 (14.5-ounce) can diced tomatoes
• 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
• 4 cups low-sodium chicken broth
• 2 tablespoons tomato paste (adds body to the broth)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried oregano
• 1/2–1 teaspoon kosher salt (to taste)
• 1/2 teaspoon black pepper
• Juice of 1 lime (plus wedges for serving)
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips (for serving)
• Optional toppings: shredded cheese, sliced avocado, sour cream, hot sauce, jalapeño slices

Instructions

1. Add the onion, garlic, bell pepper, black beans, corn, diced tomatoes, tomatoes with green chilies, chicken broth, and tomato paste to the crockpot. Stir to combine.
2. Season with chili powder, cumin, smoked paprika, oregano, salt, and pepper.

   Stir again to distribute the spices evenly.

3. Nestle the chicken breasts into the mixture, making sure they’re mostly submerged.
4. Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is cooked through and tender.
5. Remove the chicken to a cutting board. Shred with two forks, then return it to the crockpot.
6. Stir in the lime juice. Taste and adjust seasoning with more salt, pepper, or chili powder as needed.
7. Serve hot with tortilla strips or crushed chips and your favorite toppings: avocado, cheese, cilantro, sour cream, and extra lime wedges.

Storage Instructions

• Refrigerator: Store in an airtight container for 4–5 days.

  Keep tortilla strips separate so they stay crisp.

• Freezer: Cool completely, then freeze in portions for up to 3 months. Leave a little headspace for expansion.
• Reheat: Warm gently on the stove over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth or water if it thickens.

Benefits of This Recipe

• Balanced and satisfying: You get protein from the chicken, fiber from the beans and corn, and a broth that’s hearty but not heavy.
• Budget-friendly: Built around affordable pantry ingredients, with big payoff in flavor.
• Flexible for dietary needs: Easy to make gluten-free by using certified GF tortilla chips; can be dairy-free by skipping cheese and sour cream.
• Great for feeding a crowd: The slow cooker keeps it warm for serving at parties, potlucks, or game days.
• Make-ahead convenience: The flavors deepen overnight, so leftovers are even better.

What Not to Do

• Don’t overcook the chicken: Even in a slow cooker, chicken can dry out.

  Stick to the suggested times.

• Don’t add tortilla strips too early: They’ll turn mushy if they sit in the soup. Add right before serving.
• Don’t skip salt at the end: Seasoning after cooking brightens flavors. Taste and adjust before serving.
• Don’t use only water: Chicken broth adds much-needed depth.

  If you must use water, bump up the spices.

• Don’t forget the acid: Lime juice is key. It lifts the whole soup and balances the richness.

Alternatives

• Protein swaps: Use boneless, skinless chicken thighs for extra tenderness, or shredded rotisserie chicken. Add cooked chicken in the last 30 minutes to warm through.
• Vegetarian version: Skip the chicken and use vegetable broth.

  Add an extra can of beans or diced sweet potato for body.

• Spice level: For mild soup, use plain diced tomatoes instead of tomatoes with chilies and reduce chili powder. For heat, add chipotle peppers in adobo or jalapeño.
• Creamy twist: Stir in a splash of heavy cream or a dollop of sour cream at the end for a richer broth.
• Grain add-ins: Add 1/2 cup of rinsed rice or quinoa in the last 1–2 hours on Low, or cook separately and stir in to avoid overcooking.
• Low-carb option: Skip the corn and tortillas. Add extra peppers, zucchini, or cauliflower rice.

FAQ

Can I make this on the stovetop instead of a slow cooker?

Yes.

Sauté the onion, garlic, and bell pepper in a little oil until softened. Add the spices, tomatoes, beans, corn, broth, and chicken. Simmer covered for 20–25 minutes, then shred the chicken and return it to the pot.

Finish with lime juice.

Is it okay to use frozen chicken?

It’s best to use thawed chicken for even, safe cooking in a slow cooker. If using frozen chicken, thaw it in the refrigerator overnight first. This ensures proper timing and texture.

How do I thicken the soup?

Let it simmer uncovered on High for 15–20 minutes to reduce slightly.

You can also mash some of the beans with a spoon or stir in a spoonful of tomato paste for extra body.

What kind of tortillas should I use for the topping?

Corn tortillas work best for classic flavor and crunch. Slice them into strips, brush lightly with oil, and bake at 375°F until crisp. Store-bought tortilla strips or crushed tortilla chips are an easy shortcut.

Can I prep this the night before?

Yes.

Add everything except the chicken and lime juice to the crockpot insert, cover, and refrigerate. In the morning, add the chicken, set the cooker, and stir in lime juice at the end.

What cheese works well on top?

Shredded Monterey Jack, pepper jack, or cheddar all melt nicely. Cotija adds a salty crumble if you prefer a non-melting cheese.

How can I make it less spicy for kids?

Use mild diced tomatoes, reduce the chili powder to 1–2 teaspoons, and skip jalapeños.

Serve hot sauce on the side for anyone who wants extra heat.

Can I use leftover turkey?

Absolutely. Add shredded cooked turkey during the last 30 minutes of cooking just to heat through. It’s a great way to use holiday leftovers.

In Conclusion

This Crockpot Chicken Tortilla Soup is simple, hearty, and full of flavor with very little effort.

It’s the kind of meal that makes weeknights easier and weekends cozier. With plenty of topping options and easy swaps, it fits any mood or pantry situation. Make a big batch, stash some in the freezer, and enjoy a warm, satisfying bowl whenever you need it.