I always keep a bag of corn tortillas and a jar of chipotle salsa in the pantry for nights when I need warmth and comfort without fuss. This Crockpot Chicken Tortilla Soup lives up to that promise: simple, hands-off, and full of bright, smoky flavors. It’s the kind of soup that perks up a rainy evening, quiets hungry kids after soccer practice, or fills the house with a homey, spicy aroma that makes everyone hover in the kitchen.
Why you’ll love this dish
There’s a reason this soup becomes a weekly favorite for so many home cooks. It’s low-effort but high-comfort: dump everything in the slow cooker, walk away for the afternoon, and come back to a cozy pot of tender chicken and chile-kissed broth. It’s wallet-friendly (pantry cans do a lot of heavy lifting), broadly kid-approved if you hold back on the heat, and flexible enough to dress up for guests.
“Weeknight magic—minimal prep, maximum flavor. Served with crispy strips and a squeeze of lime, it’s become my go-to for busy nights.”
It also pairs well with other family-friendly mains and pantry staples — if you like simple chicken dinners, check out this round-up of easy chicken casseroles for ideas to rotate through the month.
The cooking process explained
Quick overview so you know what to expect:
- Layer the aromatics, canned goods, and chicken in the crockpot.
- Add spices and broth — no pre-browning needed.
- Cook low and slow for tender chicken that shreds easily.
- Shred the chicken back into the soup, finish with crunchy tortilla strips and fresh toppings.
This is a 3–8 hour commitment depending on heat setting, but almost all of that is passive time. Perfect for busy days.
What you’ll need
- 1 lb chicken breasts (boneless, skinless)
- 1 can black beans, rinsed and drained (feel free to swap pinto)
- 1 can corn, drained (frozen kernels are a fine substitute)
- 1 can diced tomatoes with green chilies (adds built-in heat)
- 1 onion, chopped (yellow or white)
- 2 cloves garlic, minced (or 1 tsp jarred)
- 4 cups chicken broth (low-sodium if you prefer)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Crispy tortilla strips for serving (store-bought or homemade)
Optional toppings: - Avocado slices, shredded cheese, chopped cilantro, lime wedges
Notes: If you want deeper flavor, use a cup of broth plus 1 cup water and a splash of tomato sauce or fire-roasted tomatoes. For a creamier bowl, finish with a few tablespoons of sour cream or a half cup of evaporated milk.
How to prepare it
- Place the chicken breasts in the bottom of the crockpot. Scatter the chopped onion and minced garlic over the top.
- Add the black beans, corn, and diced tomatoes with green chilies. Pour in the chicken broth.
- Sprinkle the chili powder, cumin, and a generous pinch of salt and pepper over everything. Give the pot a gentle stir — just to distribute the spices.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is cooked through and shreds easily.
- Remove the chicken to a cutting board, shred with two forks, and return the shredded meat to the crockpot. Stir to combine and taste for seasoning; adjust salt and pepper.
- Ladle into bowls and top with crispy tortilla strips, avocado, cheese, cilantro, and a squeeze of lime.
Best ways to enjoy it
Serve in shallow bowls so the crispy tortilla strips stay crunchy on top. I like a simple side of cornbread or a crisp green salad to cut the richness — though if you want to go indulgent, a creamy pasta works surprisingly well with the same flavor family (try pairing with a creamy cajun chicken pasta for a cozy spread). For a lighter meal, tuck the soup into warm tortillas and fold into soft tacos.
Storage and reheating tips
- Refrigerate leftovers within two hours and use within 3–4 days.
- To reheat, simmer gently on the stovetop until hot, or microwave individual portions until steaming. Reheat to 165°F (74°C) for safety.
- To freeze, cool the soup completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Tortilla strips are best added fresh; if they soften in the fridge, crisp them again in a 375°F oven for 5–7 minutes.
Helpful cooking tips
- No need to brown the chicken first — slow cooking gives a tender result with less fuss.
- If the broth tastes flat near the end, add a squeeze of lime or a splash of apple cider vinegar to brighten it up.
- For more texture, add diced bell pepper or a handful of chopped spinach during the last 20 minutes of cooking.
- If your diced tomatoes aren’t spicy, add a pinch of cayenne or a few drops of hot sauce to bump the heat.
- Make your own tortilla strips by slicing corn tortillas into thin strips, tossing with oil and salt, and baking at 400°F until crisp.
Creative twists
- Vegetarian: Skip the chicken and use extra beans plus a cup of cooked quinoa or cubed sweet potato.
- Creamy: Stir in 1/2 cup heavy cream or coconut milk at the end for a velvety finish.
- Smoky: Add 1–2 tablespoons of adobo sauce from a can of chipotles for smoky depth.
- Green chile version: Use roasted green chiles instead of tomatoes-with-chilies for a New Mexican spin.
- Fiesta bowl: Serve over rice with pickled red onions and roasted poblano strips.
Your questions answered
Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Thighs are more forgiving and stay juicier; reduce cook time slightly if they’re bone-in.
Q: Will the beans get too soft after hours in the crockpot?
A: Canned beans hold up pretty well in this recipe, but if you’re worried, add them in during the last 30–60 minutes. Rinsing them first prevents the broth from getting too thick.
Q: How spicy is this soup?
A: Mild to medium as written — the heat comes mainly from the diced tomatoes with green chilies. Adjust by choosing mild tomatoes or adding extra chili powder/cayenne to taste.
Q: Can I make this on the stovetop?
A: Yes. Simmer everything together (except the tortilla strips and delicate toppings) for 20–30 minutes until the chicken is cooked, then shred and serve.
Conclusion
If you want more slow-cooker inspiration in the same comforting vein, see this detailed take on Crock Pot Chicken Tortilla Soup – The Country Cook for ideas on toppings and timing. For another popular slow-cooker version with a slightly different spice profile and technique, check out Best Slow Cooker Chicken Tortilla Soup Recipe by The Pioneer Woman.
Enjoy the warmth — and don’t be shy with the toppings. A little lime and cilantro can turn a good bowl into a great one.
Crockpot Chicken Tortilla Soup
Ingredients
Method
- Place the chicken breasts in the bottom of the crockpot.
- Scatter the chopped onion and minced garlic over the top.
- Add the black beans, corn, and diced tomatoes with green chilies.
- Pour in the chicken broth.
- Sprinkle the chili powder, cumin, and a generous pinch of salt and pepper over everything.
- Give the pot a gentle stir — just to distribute the spices.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is cooked through and shreds easily.
- Remove the chicken to a cutting board, shred with two forks, and return the shredded meat to the crockpot.
- Stir to combine and taste for seasoning; adjust salt and pepper.
- Ladle into bowls and top with crispy tortilla strips, avocado, cheese, cilantro, and a squeeze of lime.