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Crockpot Chicken Tortilla Soup recipe with chicken, tortillas, and spices

Crockpot Chicken Tortilla Soup

A cozy, flavorful soup made with tender shredded chicken, beans, corn, and classic taco spices, perfect for busy weeknights or casual gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or substitute boneless chicken thighs for more richness
  • 1 15 oz can black beans rinsed and drained
  • 1 15 oz can corn drained (use frozen corn if preferred; no need to thaw)
  • 1 28 oz can diced tomatoes undrained
  • 1 10 oz can Rotel diced tomatoes with green chilies, undrained (swap for a 4 oz can of diced green chiles plus an extra can of diced tomatoes if needed)
  • 1 14.5 oz can chicken broth low-sodium if you watch salt
  • 1 oz packet taco seasoning or 2 tbsp homemade mix
  • 1 tsp ground cumin
  • 1/2 tsp chili powder adjust to taste
Toppings
  • 1/4 cup chopped fresh cilantro optional, for garnish
  • Tortilla chips or crisped tortilla strips for serving
  • Shredded cheese for topping
  • Sour cream for garnish
  • Avocado, sliced for serving

Method
 

Preparation
  1. Place the chicken breasts in the bottom of a 6-quart (or larger) crockpot.
  2. Add black beans, corn, diced tomatoes, Rotel, and chicken broth on top of the chicken.
  3. Sprinkle the taco seasoning, cumin, and chili powder over the mixture.
  4. Gently stir once or twice to distribute spices without burying the chicken.
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. Remove the chicken to a cutting board. Shred with two forks or a hand mixer for 20–30 seconds.
  3. Return the shredded chicken to the crockpot. Stir to combine and warm through.
Serving
  1. Ladle the soup into bowls.
  2. Top with cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado.
  3. Serve hot and enjoy.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 35gProtein: 24gFat: 9gSaturated Fat: 3gSodium: 800mgFiber: 7gSugar: 4g

Notes

For best texture, serve in shallow bowls and pair with warm corn tortillas or a tray of nacho-style toppings. Store leftover soup in airtight containers for up to 3-4 days and reheat before serving.

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