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Crockpot Chicken Tortilla Soup

A warm and comforting soup filled with tender chicken, zesty tomatoes, and topped with crispy tortilla chips. Perfect for chilly evenings and family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts Use frozen if in a pinch.
  • 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 Replace with vegetable broth for a vegan option.
  • 1 oz packet taco seasoning
  • 1 tsp cumin
  • 1/2 tsp chili powder Add more for spiciness.
Garnishes and Serving
  • 1/4 cup chopped fresh cilantro For garnish, optional.
  • Tortilla chips, shredded cheese, sour cream, and avocado For serving.

Method
 

Preparation
  1. Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
  2. Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
  3. Stir gently to combine 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 and stir it into the soup.
  4. 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

This soup freezes beautifully. Use frozen chicken for convenience and add toppings like jalapeños or lime for variations.