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–+ servings
Bowl of Crockpot Chicken Tortilla Soup topped with cilantro and tortilla strips.

Crockpot Chicken Tortilla Soup

A cozy and budget-friendly chicken tortilla soup, perfect for weeknight dinners, made in a slow cooker with minimal prep and maximum flavor.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 260
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breasts
  • 1 can black beans, rinsed and drained Rinse to reduce sodium.
  • 1 can corn, drained Add for sweetness.
  • 1 can diced tomatoes (with juices)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 4 cups chicken broth For a lighter broth, use low-sodium.
  • to taste salt and pepper Adjust to taste.
  • Crispy tortilla strips for topping See tips below.
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving (optional)

Method
 

Preparation
  1. Place the chicken breasts in the slow cooker.
  2. Add the rinsed black beans, drained corn, diced tomatoes (with their juices), diced onion, and minced garlic.
  3. Sprinkle chili powder and cumin over the top.
  4. Pour in the chicken broth and season with salt and pepper.
Cooking
  1. Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is fully cooked and tender.
  2. Carefully remove the chicken breasts, shred them with two forks, then return the shredded chicken to the slow cooker.
  3. Stir to combine and taste; adjust salt and pepper as needed.
Serving
  1. Ladle into bowls and top with crispy tortilla strips, fresh cilantro, and a squeeze of lime for brightness.

Nutrition

Serving: 1Calories: 260kcalCarbohydrates: 32gProtein: 25gFat: 5gSaturated Fat: 1gSodium: 800mgFiber: 8gSugar: 3g

Notes

Soup can be frozen in portions for up to 3 months. Reheat gently on the stove. Don't skip rinsing canned beans to improve flavor.

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