DINNER

Crockpot Chicken Tortilla Soup

Chef Olivia

December 11, 2025
4 min read

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why make this recipe

This soup is easy, warm, and full of flavor. You put everything in the crockpot and let it cook. It saves time and feeds a family. If you like simple, cozy soups, try this one or a rich cheddar garlic herb potato soup for another comfort idea.

introduction

Crockpot Chicken Tortilla Soup is a simple slow-cooked soup with chicken, beans, corn, and tomatoes. It has mild spices and fresh lime at the end. The soup is good for busy days and for meal prep.

how to make Crockpot Chicken Tortilla Soup

Put the raw chicken and other ingredients in the crockpot. Cook slowly so the flavors mix. Near the end, shred the chicken right in the pot. If you want a little heat or a creamy twist, you can look at ideas from a jalapeno popper chicken soup recipe and adapt them.

Ingredients :

1 lb chicken breasts
1 can black beans, drained and rinsed
1 can corn, drained
1 can diced tomatoes
1 onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste
Tortilla strips for serving
Fresh cilantro for garnish
Lime wedges for serving

Directions :

In a crockpot, combine chicken breasts, black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.
Stir to combine all ingredients.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before serving, shred the chicken in the pot using two forks and stir back into the soup.
Serve hot, topped with crispy tortilla strips, fresh cilantro, and a squeeze of lime juice.

how to serve Crockpot Chicken Tortilla Soup

Ladle the hot soup into bowls. Top with crispy tortilla strips, chopped cilantro, and a lime wedge. You can add avocado, shredded cheese, or sour cream. For a meal combo, serve with a sandwich or tacos, or try a bold side like Cajun chicken sloppy joes for a fun plate.

how to store Crockpot Chicken Tortilla Soup

Let the soup cool to room temperature. Put it in airtight containers. Store in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating. Reheat on the stove over low heat or in the microwave until hot.

tips to make Crockpot Chicken Tortilla Soup

Use boneless chicken breasts for easy shredding.
If the soup is thin, mash some beans or simmer uncovered to thicken.
Add fresh lime juice at the end for brightness.
For more flavor, sauté the onion and garlic first, then add to the crockpot.
Want a quick version? Use shredded rotisserie chicken in the last 30 minutes. For a serving idea with rice, see best smothered chicken and rice.

variation (if any)

Spicy: add chopped jalapeno or extra chili powder.
Creamy: stir in a half cup of cream or a block of cream cheese until smooth.
Vegetarian: skip the chicken and use extra beans and veggies.
Different beans: use pinto or kidney beans instead of black beans.

FAQs

Q: Can I use frozen chicken breasts?
A: Yes. Add 1 hour to the cooking time on low or until chicken reaches 165°F.

Q: Can I make this on the stove?
A: Yes. Cook the onion and garlic, add ingredients, simmer 20-30 minutes, then shred cooked chicken and serve.

Q: How do I keep tortilla strips crispy?
A: Fry or bake the strips right before serving. Add them to the soup just before you eat.

Q: Is this soup good for meal prep?
A: Yes. Store in fridge or freeze in portions for easy meals later.