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Bowl of Crockpot Chicken Tortilla Soup topped with tortilla strips and cheese

Crockpot Chicken Tortilla Soup

A creamy, hearty, and comforting tortilla soup cooked in a crockpot, perfect for any cozy night.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can corn, drained
  • 1 28 oz can diced tomatoes, undrained
  • 1 10 oz can Rotel (diced tomatoes with green chilies), undrained
  • 1 14.5 oz can chicken broth
  • 1 oz packet taco seasoning
  • 1 tsp cumin
  • 1/2 tsp chili powder
Garnishes
  • 1/4 cup chopped fresh cilantro for garnish, optional
  • Tortilla chips
  • Shredded cheese
  • Sour cream
  • Avocado for serving

Method
 

Preparation
  1. Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
  2. Add in the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder. Stir gently to combine the ingredients around the chicken.
Cooking
  1. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
  2. Remove the chicken from the crockpot and shred it using two forks.
  3. Return the shredded chicken to the crockpot.
  4. Stir the shredded chicken into the soup.
Serving
  1. Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

Notes

For a bolder flavor, you can sauté your spices before adding them. Leftovers keep for 3-4 days in the fridge or up to 3 months in the freezer.