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Crockpot Chicken Tortilla Soup

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overhead shot of Crockpot Chicken Tortilla Soup in a slow cooker
This crockpot chicken tortilla soup is the ultimate in comfort food and is loaded with plenty of hearty and filling ingredients to keep you warm when the weather is cool.Recipe adapted from: Family Dinners.
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Table of Contents
  1. Crockpot Chicken Tortilla Soup Ingredients
  2. How to Make This Crockpot Chicken Tortilla Soup Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This crockpot chicken tortilla soup is easy to make, irresistibly delicious, and perfect for the start of soup season. With a rich Tex-Mex flavor, the soup is loaded with chicken, beans, tomatoes, and cheese to create a creamy soup topped with delicious crispy tortilla strips for added crunch.

close up shot of a spoon full of Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup Ingredients

Crockpot Chicken Tortilla Soup raw ingredients on white surface and labeled

You’ll need:

  • 2 boneless skinless chicken breasts
  • ¼ cup taco seasoning (or one taco seasoning packet)
  • 4-ounce can diced green chiles (mild or hot)
  • 15.5-ounce can of black beans, drained and rinsed
  • 14.5-ounce can diced tomatoes, juices included
  • 15.25-ounce can of whole kernel corn, drained
  • 4 cups of chicken broth
  • 2 cups grated Mexican cheese
  • 1 cup heavy cream
  • tortilla chips (or 6 corn tortillas, cut into strips either air fried or oven baked to crisp them up)
  • Cilantro (one bunch) for garnish

PRO TIP:

We recommend that you shred the cheese yourself. Pre-shredded cheese is coated with a preservative that prevents it from melting properly. 

SUBSTITUTIONS AND ADDITIONS

CHILES: This easy chicken tortilla soup recipe is packed with flavor from the green chiles and the taco seasoning mix. No additional salt or seasoning is needed. We used hot green chiles, but the soup did not turn out spicy. You can certainly use mild green chiles instead or sub in some fresh jalapeño or serrano pepper slices for extra spice.

How to Make This Crockpot Chicken Tortilla Soup Recipe

STEP ONE: Place the frozen or thawed chicken breasts in the bottom of the slow cooker.

chicken breast placed in the bottom of the slow cooker and sprinkled taco seasoning on top

STEP TWO: Sprinkle the taco seasoning over the top of the chicken breasts.

STEP THREE: Spread the green chiles, black beans, tomatoes, and corn over the chicken.

green chiles, black beans, tomatoes, and corn spread over the chicken in a slow cooker

STEP FOUR: Slowly pour in the chicken broth.

chicken broth poured in the slow cooker

STEP FIVE: Cook on HIGH for 3 to 4 hours.

STEP SIX: Remove the chicken breasts from the soup and shred the chicken with two forks.

chicken breast removed and shredded with two forks in a slow cooker

STEP SEVEN: Return the chicken to the soup and add the shredded cheese and heavy cream.

cheese and heavy cream added to the tortilla mixture in a slow cooker

STEP EIGHT: Cook an additional 30-minutes to 1 hour, stirring occasionally until the cheese is fully melted and combined and the soup is thickened slightly.

OUR RECIPE DEVELOPER SAYS

This cozy soup gets some thickness from the cheese and once the chicken is shredded and added back into the mixture. The toppings also help to thicken the soup.

Crockpot Chicken Tortilla Soup cooked an extra 30 minutes in a slow cooker

STEP NINE: You can add the tortilla chips directly to the soup along with the cheese and cream and cook for the final 30 to 60 minutes or crisp the corn tortillas in the air fryer or oven. To crisp the tortilla chips in an air fryer, spray liberally with non-stick cooking spray and bake at 400°F for approximately 5 minutes, shaking the basket halfway through cooking.

PRO TIP:

Some recipes add raw corn tortilla strips to the soup. If you do this, allow them to “cook” awhile during the final 30-60 minutes to soften and absorb some of the soup flavors. For added crunch, we toasted them in the air fryer to turn them into “chips”. You can alternately substitute your favorite corn chips!

tortilla chips placed in a air fryer

STEP TEN: Serve this delicious soup with additional chopped cilantro, tortilla strips/chips, and avocado, if desired.

How To Serve

Enjoy a warm bowl of soup topped with your favorite toppings, including a dollop of sour cream, an extra sprinkle of cheese, or even a scoop of guacamole. Serve alongside a slice of freshly baked crusty bread to mop up the bowl.

For more easy soup recipes, don’t forget to check out our hamburger soup and pumpkin soup to keep you warm.

Storage

IN THE FRIDGE: Store this easy tortilla soup in an airtight container in the refrigerator for 3 to 4 days. 

IN THE FREEZER: Because of the cheese and cream in this soup, freezing this chicken tortilla crockpot soup is not recommended as it may change the consistency of the soup.

a close up shot of Crockpot Chicken Tortilla Soup in a bowl

This slow cooker tortilla soup is a great way to warm up on a cold night. Loaded with plenty of goodness, it is a hearty and filling way to create a meal that the whole family will gobble up and ask for seconds.

FREQUENTLY ASKED QUESTIONS

Is it safe to put raw chicken in the slow cooker?

It is absolutely safe to put the raw chicken in the slow cooker along with the other ingredients for this easy recipe. It will cook up nice and tender in the slow cooker.

Can I use flour tortillas for the homemade tortilla strips?

If you would prefer to use flour tortillas, you can. Just follow the same directions as with the corn tortillas.

Can I freeze this soup?

This slow cooker chicken tortilla soup recipe does not freeze very well due to the cream and cheese in it. We would recommend enjoying it within a few days of making it.

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overhead shot of Crockpot Chicken Tortilla Soup in a slow cooker

Crockpot Chicken Tortilla Soup

5 from 1 vote
This crockpot chicken tortilla soup is the ultimate in comfort food and is loaded with plenty of hearty and filling ingredients to keep you warm when the weather is cool.
Recipe adapted from: Family Dinners.
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 8

Ingredients
  

  • 2 boneless skinless chicken breasts
  • ¼ cup taco seasoning, or one taco seasoning packet
  • 4 ounces can diced green chiles, mild or hot
  • 15.5 ounces can black beans, drained and rinsed
  • 14.5 ounce can diced tomatoes, juices included
  • 15.25 ounce can whole kernel corn, drained
  • 4 cups chicken broth
  • 2 cups grated Mexican cheese
  • 1 cup heavy cream
  • tortilla chips, or 6 corn tortillas, cut into strips either air fried or oven baked to crisp them up
  • Cilantro, one bunch for garnish

Instructions
 

  • Place the frozen OR thawed chicken breasts in the bottom of the slow cooker.
  • Sprinkle the taco seasoning over the top of the chicken breasts.
  • Spread green chiles, black beans, tomatoes, and corn over the chicken.
  • Slowly pour in the chicken broth.
  • Cook on HIGH for 3 to 4 hours.
  • Remove chicken breasts from the soup and shred with two forks.
  • Return the chicken to the soup and add the cheese and heavy cream.
  • Cook for an additional 30-minutes to 1 hour, stirring occasionally until the cheese is fully melted and combined and the soup is thickened slightly.
  • You can add the tortilla chips directly to the soup along with the cheese and cream and cook for the final 30 to 60 minutes or crisp the corn tortillas in the air fryer or oven. To crisp the tortilla chips in the air fryer, spray liberally with non-stick cooking spray and bake at 400°F for approximately 5 minutes, shaking the basket halfway through cooking.
  • Serve soup with additional chopped cilantro, tortilla strips/chips, and avocado, if desired.

Notes

  • We recommend that you shred the cheese yourself. Pre-shredded cheese is coated with a preservative that prevents it from melting properly.
  • This cozy soup gets some thickness from the cheese and once the chicken is shredded and added back into the mixture. The toppings also help to thicken the soup. 
  • Some recipes add raw corn tortilla strips to the soup. If you do this, allow them to “cook” awhile during the final 30 to 60 minutes to soften and absorb some of the soup flavors. For added crunch, we toasted them in the air fryer to turn them into “chips”. You can alternately substitute your favorite corn chips!

Nutrition

Calories: 281kcal | Carbohydrates: 27g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 55mg | Sodium: 1664mg | Potassium: 639mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1347IU | Vitamin C: 16mg | Calcium: 77mg | Iron: 3mg
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