Easy Crockpot Chicken Tortilla Soup Recipe with All the Best Toppings
A comforting and easy-to-make crockpot chicken tortilla soup loaded with simple ingredients and topped with fresh, crunchy, and creamy toppings. Perfect for cozy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 to 2 pounds skinless, boneless chicken breasts (can substitute thighs)
- 4 cups low sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, fire-roasted optional
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned, drained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can chopped green chilies, mild or hot
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Juice of 1 lime
- Toppings:
- Tortilla strips (store-bought or homemade)
- Diced or sliced avocado
- Shredded cheddar or Monterey Jack cheese
- Chopped fresh cilantro
- Sour cream or Greek yogurt
- Optional: Jalapeño slices
Instructions
- Prep the ingredients (10-15 minutes): Dice onion, mince garlic, chop green chilies. Rinse and drain black beans and corn if canned. Cut chicken breasts into chunks or leave whole for shredding later.
- Add chicken, chicken broth, diced tomatoes, black beans, corn, onion, garlic, and green chilies to the crockpot.
- Season with ground cumin, chili powder, salt, and pepper. Stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
- Shred the chicken in the crockpot using two forks or remove to shred and return to soup. Stir well.
- Add lime juice just before serving to brighten flavors.
- To make homemade tortilla strips: Preheat oven to 375°F. Cut corn tortillas into strips, toss with oil and salt, and bake 10-12 minutes until crispy.
- Serve soup in bowls and top with tortilla strips, avocado, shredded cheese, cilantro, sour cream, and jalapeño slices as desired.
Notes
Cook chicken low and slow to keep it tender and juicy. Rinse canned beans and corn to reduce sodium and canned taste. Adjust seasoning gradually to avoid overpowering spices. For creamier soup, blend a portion with cottage cheese or Greek yogurt. Leftovers keep well for up to 4 days refrigerated or 3 months frozen. Reheat gently and add fresh toppings to maintain texture.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 300350
- Sugar: 4
- Sodium: 450
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 25
- Fiber: 6
- Protein: 30
Keywords: chicken tortilla soup, crockpot soup, slow cooker soup, easy dinner, comfort food, Mexican soup, healthy soup, weeknight meal