Chicken Tortilla Soup (Crockpot)

overhead shot of Crockpot Chicken Tortilla Soup in a slow cooker

5 from 5 votes

This chicken tortilla soup crock pot recipe is the ultimate comfort food and is loaded with plenty of hearty and filling ingredients to keep you warm when the weather is cool.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Soup

Cuisine: American, Mexican

Keyword: Crockpot Chicken Tortilla Soup Recipe

Servings:

Calories: 281kcal

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.

Video

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!

Recipe adapted from: Family Dinners.

Nutrition