Crock Pot Chicken Tortilla Soup

This Crock Pot Chicken Tortilla Soup is packed with protein and spicy flavor with a rich tomato base. The best part is, it's easy to make - just add all of the ingredients to your crock pot and let the magic happen and enjoy on a chilly winter evening or any time of the year!

This crock pot chicken tortilla soup is the perfect dish to make when you're short on time but still want a hearty and healthy meal. It's made with simple ingredients that transform into a rich, spicy dish that screams comfort food.

Chicken tortilla soup can be made in many ways, but the crock pot is the easiest cooking method. Just add all of the ingredients to your slow cooker and let it do its thing - in a few hours, you'll have a delicious soup that's packed with protein and full of flavor.

Serve this hearty soup for dinner on a weeknight, or prepare it for a party or for a night of watching your favorite sports. Top it with your favorite toppings, such as shredded cheese, diced avocado, chopped cilantro, or sour cream, to take it to the next level!

Crock Pot Chicken Tortilla Soup

Why You’ll Love This Recipe

  • A great way to warm up during the cold Fall and Winter evenings.
  • You can change up the protein, veggies, and level of spice.
  • Make it for dinner or serve as a meal for a large gathering.
  • A true dump-and-go recipe. Just add everything to the¬†crock pot¬†and let it all cook together.

Ingredients You’ll Need

  • Chicken Breasts¬†- Adds hearty and satisfying protein that gets super tender when slowly cooked.
  • Soup Aromatics¬†- A mix of white onion and minced garlic adds aromatic flavor to the soup.
  • Canned Tomatoes - You'll need a can of diced tomatoes as well as tomatoes with chilies (Rotel) to give the soup its tomato-based flavor.
  • Chicken Broth¬†- A low-sodium chicken broth or stock helps thin out the soup while adding even more chicken flavor.
  • Seasonings¬†- Use a taco seasoning packet along with salt and black pepper to help enhance the flavors of the ingredients.
  • Black Beans¬†- Gives this soup texture and lots of fiber to make it filling and satisfying.
  • Whole-Kernel Corn¬†- Adds texture along with a natural sweetness from the corn.
  • Cilantro¬†- Added to give the soup a pop of color along with fresh cilantro flavor.
  • Cheddar Cheese¬†- Shredded cheddar gives the soup a creamy, melty texture that finishes everything perfectly.
  • Crunchy Tortilla Strips¬†- Adds crunch to the soup along with tortilla flavor.
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How To Make Chicken Tortilla Soup In The Crock Pot

Prepare the chicken: Trim any excess fat off of the chicken breasts. Pat dry with a paper towel, then add them to the bottom of a 6-quart crock pot.

Assemble the soup: Prepare the rest of the ingredients, then add them on top of the chicken.

Cover and cook: Add the lid to the top and set the crock pot to HIGH for 4 hours or LOW for 8 hours.

Shred the chicken: Remove the chicken from the crock pot once it's fully cooked. Shred with two forks or your favorite shredding method. Add the chicken to the crock pot and combine it with the other ingredients.

Garnish and serve: Ladle the soup into bowls and top with freshly chopped cilantro and crunchy tortilla strips. Enjoy!

Crock Pot Chicken Tortilla Soup

Recipe Tips

  • There are a few ways you can shred chicken besides using two forks. You can use an electric hand mixer, a KitchenAid stand mixer, or even a food processor.
  • The chicken is fully cooked when the internal temperature reaches 165 degrees F. Use a kitchen thermometer to be sure it is fully cooked before shredding.
  • Do not drain the juices of the canned tomatoes, as they help thin out the soup and add flavor.
  • If you want a bit more spice, you can use a can of diced tomatoes with green chilies instead of regular diced tomatoes.
  • The¬†crock pot will continue to cook the chicken even after the allotted time has passed. If you're not ready to eat right away, shred the chicken and turn the¬†crock pot to WARM until you're ready.


  • Use ground beef or turkey in place of chicken for a different protein.
  • Swap out the black beans for pinto beans, navy beans, or even lentils.
  • Not a fan of corn? Leave it out, or add in other veggies like diced carrots, green beans, or zucchini.
  • Make it vegetarian by omitting the chicken and doubling up on the beans.
  • For a bit more of a crunch, top with chopped green onions or sliced jalapenos.

Storing & Freezing

Storing: Once cooled, leftovers can be stored in an airtight container in the fridge for up to five days. This soup tastes even better the next day!

Freezing: This soup can also be frozen in freezer-safe containers for up to three months. Let thaw overnight in the fridge before reheating on the stove or in the microwave.

Crock Pot Chicken Tortilla Soup
PREP TIME 10minutes 
COOK TIME 4hours 
TOTAL TIME 4hours  10minutes 
CALORIES 253 kcal


  • Your¬†Favorite¬†Crock Pot



  • 1¬†lb¬†boneless, skinless chicken breasts
  • 1¬†cup¬†white onion¬†(diced)
  • 3¬†tsp¬†garlic¬†(minced)
  • 1¬†(14 oz.)¬†can diced tomatoes¬†(not drained)
  • 1¬†(14.5 oz)¬†can Rotel tomatoes with green chilies¬†(not drained)
  • 4¬†cups¬†low sodium chicken broth
  • 1¬†packet¬†taco seasoning
  • 1¬†tsp¬†ground black pepper
  • 1¬†(14.5 oz)¬†can black beans¬†(drained and rinsed)
  • 1¬†(14.5 oz)¬†can whole-kernel corn¬†(drained)
  • ¬ľ¬†cup¬†cilantro


  • 1¬†cup¬†cheddar cheese¬†(shredded)
  • 2¬†cups¬†crunchy tortilla strips


  • Add chicken to the bottom of a 6-quart slow cooker. Then, add other remaining ingredients on top.
  • Cover and cook on high for 4 hours or low for 8 hours.
  • Remove chicken and shred with two forks. Then, add it back into the slow cooker and mix everything.
  • Serve while hot and garnish with cheese and tortilla strips.

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Chef Ryan Allen from Slow Cooker MealsIf you're tired of the same old dinner routine, you're in luck! Chef Ryan loves to create meals that are sure to impress your entire family. Whether you're a busy parent of just looking for an easy and delicious meal.

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