Crockpot Chicken Tortilla Soup is the kind of slow-cooker comfort food that fills the house with warm, tangy aroma and makes dinner effortless. Tender shredded chicken steeps with black beans, corn, diced tomatoes with green chiles, and cozy spices in a savory broth — it’s weeknight-friendly, budget-wise, and crowd-pleasing. If you’ve got a busy day but want something satisfying and bright for dinner, this is your go-to.
Why you’ll love this dish
This soup hits several sweet spots: minimal hands-on time, pantry-friendly ingredients, and big, layered flavor with almost no fuss. It’s perfect for busy families, meal-prep batches, or bringing to a potluck. The slow cooker melds the cumin and chili powder into the broth without any strong chili heat, so it’s friendly for kids and adults alike — and easy to customize if you like more kick.
“A weeknight lifesaver—simple to toss together in the morning and rich enough to feel like a treat by dinnertime.”
If you like warming classics, you may also enjoy a comforting chicken noodle or a richer poultry stew — here’s a similar family-style comfort option: grandma’s chicken soup.
How this recipe comes together
You’ll basically dump everything into the slow cooker, let it simmer low and slow, then shred the chicken before returning it to the pot. No browning required. The hands-on steps:
- Combine whole chicken breasts, canned beans, corn, tomatoes with green chiles, aromatics, spices, and chicken broth.
- Cook low for 6–8 hours (or high for 3–4) until the chicken is tender.
- Remove chicken, shred, return to soup, and finish with garnishes like tortilla strips, cilantro, and lime.
This is an ideal “set it and forget it” recipe if you want dinner ready with minimal babysitting.
What you’ll need
- 1 pound chicken breasts (boneless, skinless)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 can diced tomatoes with green chiles (10–14 oz)
- 4 cups chicken broth
- 1 onion, chopped (yellow or white)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for serving
- Fresh cilantro for garnish
- Lime wedges for serving
Substitution notes:
- Swap shredded rotisserie chicken for the cooked breasts if you want to finish faster.
- Use vegetable broth and extra beans for a vegetarian twist (skip the chicken).
- If you prefer smoky heat, add 1/2 teaspoon smoked paprika or a chopped chipotle in adobo.
If you’re refining chicken technique across recipes, you might like this quick reference on handling chicken breasts: chicken breast recipe.
Step-by-step instructions
- Place the chicken breasts in the slow cooker.
- Add the drained black beans, drained corn, and can of diced tomatoes with green chiles.
- Stir in the chopped onion, minced garlic, cumin, chili powder, and a pinch of salt and pepper.
- Pour in 4 cups of chicken broth and give everything a gentle stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches 165°F and is very tender.
- Carefully remove the chicken to a cutting board. Shred it with two forks or chop as desired.
- Return the shredded chicken to the slow cooker, stir, and taste for seasoning; add more salt or pepper if needed.
- Serve hot with crispy tortilla strips, a sprinkle of fresh cilantro, and lime wedges on the side.
Quick safety tip: use an instant-read thermometer to confirm chicken temp (165°F) if you’re unsure, especially when using large breasts.
Best ways to enjoy it
Serve this soup in deep bowls with plenty of garnishes for texture and brightness. Pairing ideas:
- Tortilla chips or homemade tortilla strips and avocado slices.
- A dollop of sour cream or plain Greek yogurt for creaminess.
- A side of warm corn tortillas or a simple Mexican-style rice.
- For beverage pairing, try a crisp lager, a citrusy agua fresca, or iced tea.
For a playful party idea, ladle the soup over a bed of tortilla chips for a “soup nacho” presentation, then top with cheese and pop under broiler briefly.
Storage and reheating tips
- Refrigeration: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezing: Freeze in meal-sized portions for up to 3 months. Leave a little extra headspace in containers for expansion.
- Reheating: Thaw overnight in the fridge, then reheat gently on the stovetop over medium-low, stirring occasionally. Add a splash of broth or water if the soup has thickened. Microwave reheating works fine for single bowls; stir halfway through heating.
- Safety: Don’t leave the soup at room temperature for more than 2 hours. Reheat to at least 165°F before serving.
Helpful cooking tips
- If you prefer more texture, reserve half the corn to stir in at the end so it stays crisp.
- For a silkier broth, remove a cup of soup, blend until smooth, and return it to the pot.
- Shred chicken right away while still warm — it’s easier and gives the meat a silkier texture in the soup.
- For deeper flavor, sauté the onion and garlic briefly before adding to the slow cooker when time allows.
- To dial up heat, serve with pickled jalapeños or add diced green chiles.
If you want ideas for playful, old-school chicken twists to pair or repurpose leftovers, check these fun retro recipes: 1980s chicken dishes.
Creative twists
- Creamy version: Stir in 1/2 cup heavy cream or coconut milk at the end.
- Southwest chili: Add a can of diced green chiles, a teaspoon of smoked paprika, and a chopped poblano.
- Vegetarian: Replace chicken with extra white beans or cubed sweet potato and use vegetable broth.
- Tex-Mex loaded: Top with shredded cheddar, chopped green onion, and a squeeze of chipotle lime crema.
- Instant Pot adaptation: Use high pressure for 12 minutes with natural release, then shred chicken and reduce broth on sauté if needed.
Common questions
Q: How long does it take to cook in a crockpot?
A: Low setting: 6–8 hours. High setting: 3–4 hours. Exact time depends on breast size and your slow cooker’s heat. Chicken is done when it reaches 165°F and shreds easily.
Q: Can I use frozen chicken breasts?
A: You can, but it increases the risk of uneven cooking and longer cook time. If using frozen, add 1–2 hours on low and ensure the internal temperature reaches 165°F.
Q: Is this soup freezer-friendly?
A: Yes. Cool completely, pack into airtight containers, and freeze up to 3 months. Thaw overnight before reheating.
Q: How can I make it spicier without changing the flavor profile?
A: Add diced jalapeño or a teaspoon of chipotle in adobo. Serve with hot sauce at the table so guests can adjust heat individually.
Q: Can I make this on the stovetop instead?
A: Absolutely. Simmer everything together in a large pot for 25–35 minutes until chicken is cooked through, then shred and serve.
If you want alternative crowd-pleasing chicken appetizers to serve alongside, try something with bold flavor like these buffalo-inspired bites: buffalo chicken bombs.
Conclusion
This Crockpot Chicken Tortilla Soup is an easy, flavorful solution when you want a cozy, low-effort meal with bright garnishes and flexible servings. If you like variations and tested slow-cooker methods, you might compare techniques and ideas from other tried-and-true recipes like Crock Pot Chicken Tortilla Soup – The Country Cook or Ree Drummond’s take on the classic: Best Slow Cooker Chicken Tortilla Soup Recipe.
Crockpot Chicken Tortilla Soup
Ingredients
Main Ingredients
- 1 lb chicken breasts (boneless, skinless)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 can diced tomatoes with green chiles (10–14 oz)
- 4 cups chicken broth
- 1 onion, chopped (yellow or white)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- to serve Tortilla strips for serving
- for garnish Fresh cilantro
- for serving Lime wedges
Instructions
Preparation
- Place the chicken breasts in the slow cooker.
- Add the drained black beans, drained corn, and can of diced tomatoes with green chiles.
- Stir in the chopped onion, minced garlic, cumin, chili powder, and a pinch of salt and pepper.
- Pour in 4 cups of chicken broth and give everything a gentle stir to combine.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches 165°F and is very tender.
- Carefully remove the chicken to a cutting board. Shred it with two forks or chop as desired.
- Return the shredded chicken to the slow cooker, stir, and taste for seasoning; add more salt or pepper if needed.
Serving
- Serve hot with crispy tortilla strips, a sprinkle of fresh cilantro, and lime wedges on the side.